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Greek Zucchini Salad
5 from 39 votes

Greek Zucchini Salad

Greek Zucchini Salad features delicate ribbons of salted zucchini combined with thinly sliced red onion, halved cherry tomatoes, crumbled feta, kalamata olives, and fresh parsley. Dressed in a vinaigrette of olive oil, apple cider vinegar, lemon juice, oregano, salt, and pepper, this salad balances crispness and flavorful acidity. It’s a refreshing, light salad that can be prepared ahead and is best served within the first day for optimal texture.

Prep Time
10 mins
Additional Time
30 mins
Total Time
40 mins
Servings: 6 people
Calories: 180 kcal
Course: Salad
Cuisine: American

Ingredients

  • 4 cups zucchini
  • 1/2 cup red onion sliced thinly
  • 10 oz cherry tomato cut in half
  • 4 oz feta cheese crumbed
  • 1 cup kalamata olives
  • 2 tablespoons parsley fresh
  • 1/2 teaspoon kosher salt to sweat zucchini
Dressing
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper ground
  • 1 tablespoon lemon juice

Instructions

    Cup of Yum
  1. Sweat Zucchini: Ribbon zucchini with either a mandoline set to 1/16 of an inch or with a Y-peeler. LIne in a colander and sprinkle with a little salt (1/2 tsp), and gently mix. Let sweat over the sink or over a bowl to release excess moisture for at least 30 minutes. Once done, pat dry with paper towels and add to a bowl.
  2. Prep Vinaigrette: Meanwhile, add all of the vinaigrette ingredients to a Pyrek with a pour spout and whisk until well combined and emulsified.
  3. Assemble Salad: Add all salad ingredients to a large bowl and mix well. Dress with vinaigrette and then mix again. Finish with fresh parsley.
  4. Serve and Enjoy!

Notes

  • Kalamata olives can be substituted with black olives if preferred.
  • Zucchini ribbons may be replaced by zucchini noodles for a similar texture.
  • Cherry tomatoes can be swapped with grape or any small tomatoes, chopped or halved.
  • Apple cider vinegar in the dressing can be replaced with white vinegar.
  • The vinaigrette can be made in advance and stored refrigerated for up to 3 days.
  • Zucchini ribbons can be prepped a few hours ahead; add feta and dressing just before serving for best texture.
  • The assembled salad is best eaten within 24 hours to maintain freshness.

Nutrition Information

Calories 180kcal (9%) Carbohydrates 5g (2%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 10g (50%) Cholesterol 17mg (6%) Sodium 767mg (32%) Potassium 165mg (4%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 518IU (10%) Vitamin C 15mg (17%) Calcium 122mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 180

% Daily Value*

Calories 180kcal 9%
Carbohydrates 5g 2%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 10g 50%
Cholesterol 17mg 6%
Sodium 767mg 32%
Potassium 165mg 4%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 518IU 10%
Vitamin C 15mg 17%
Calcium 122mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.