Zucchini Greek Salad
This recipe from Chef Brett is a fresh, summer-ready spin on a classic Greek salad. Grilled zucchini, briny olives, pepperoncini, and creamy feta come together with crisp veggies, herbs, and a tangy vinaigrette. It’s colorful, full of flavor, and perfect for potlucks, cookouts, or an easy weeknight meal.
Project Angel Heart Registered Dietitian Zachary Hedden notes that this salad is packed with hydrating, fiber-rich vegetables like zucchini, cucumber, and tomatoes. These ingredients provide vitamins A and C, along with antioxidants that support digestion and immune health. Creamy feta cheese contributes calcium for bone health, while Kalamata olives and extra virgin olive oil deliver heart-healthy fats. Finally, capers and pepperoncini add a zesty kick along with electrolytes like sodium and potassium. Together, these ingredients create a salad that’s as nourishing as it is refreshing.
Serves 6-8 people
- 2 pounds zucchini (half cut into 3/4-inch slices, half shaved into ribbons using a mandoline)
- 5–6 tablespoons extra virgin olive oil, plus more for drizzling
- 3/4 teaspoon sea salt or kosher salt, plus more for sprinkling
- 1 cup sliced pepperoncini
- 1/2 cup kalamata olives
- 1 1/2 cups cucumbers, roughly chopped
- 1 cup cherry tomatoes, halved
- 1 cup arugula
- 1/2 cup red onion, thinly sliced into rings
- 6 ounces high-quality feta cheese
- 2 tablespoons capers, drained
- 2 tablespoons champagne vinegar or cider vinegar
- 3 tablespoons dried oregano
Grill the zucchini ribbons on both sides until charred and fork-tender. Let cool.
In a medium bowl, toss both the grilled zucchini ribbons and the thick zucchini slices with olive oil and salt.
On a large plate or platter, arrange both types of zucchini as the base. Then, place the pepperoncini, olives, cucumber, tomatoes, arugula, red onion, feta, and capers around and over the zucchini.
Drizzle with vinegar and a little extra olive oil to coat everything evenly.
Finish with a sprinkle of salt and dried oregano.
Serve and enjoy!