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Greek Zucchini Salad

Prep Time 15 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients

For the Salad

  • 1.5 lbs zucchini small and firm, about 4 cups diced
  • ½ teaspoon salt for salting the zucchini
  • 1 cup cherry tomatoes halved
  • ½ cup Kalamata olives pitted and halved
  • ⅓ cup red onion thinly sliced
  • 4 oz feta cheese crumbled
  • 2 tablespoon fresh parsley chopped
  • 1 tablespoon fresh dill chopped, optional

For the Dressing

  • ¼ cup extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

Salt and Drain the Zucchini

  • Dice the zucchini into bite-sized pieces or half-moons. Toss with ½ teaspoon salt in a colander and let sit over the sink for 20 to 30 minutes to release excess water.
  • Pat the zucchini dry with a clean towel or paper towels. This keeps the salad crisp instead of watery.

Make the Dressing

  • In a small jar or bowl, combine the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper. Whisk or shake until cloudy and emulsified.

Combine and Serve

  • Add the drained zucchini, tomatoes, olives, and red onion to a large bowl. Pour the dressing over and toss to coat.
  • Scatter the feta, parsley, and dill over the top and toss gently. Chill 15 to 30 minutes, then serve cold.

Notes

  • Salt the zucchini: Raw zucchini holds a lot of water. The salt-and-drain step is the single most important move for a crisp, non-watery salad.
  • Use small zucchini: Firmer flesh and fewer seeds means it stays crunchy.
  • Dress close to serving: For best texture, toss everything together within an hour of eating.
  • Make it a meal: Add chickpeas, flaked tuna, cooked salmon, or sliced grilled steak.