Greek Zucchini Salad ~

A light and refreshing summer salad that showcases the flavors of garden-fresh zucchini!

Serve with Lemon Dill Tofu or warm pita bread and fresh fruit.

Table of Contents

Zucchini Salad Recipe

I like this recipe because it allows the natural flavors of the zucchini to shine through. The simple dressing enhances, rather than overpowers, the taste of the fresh ingredients. With zucchini plants thriving this time of year, homegrown zucchini offers an excellent way to showcase the flavors of the late summer season!

Ingredients for Greek Zucchini Salad

You will need the following:

2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 cups zucchini, cubed or quartered in 1/2-inch pieces
1 (15-ounce) can garbanzo beans, also known as chickpeas
1/3 cup kalamata olives, pitted and halved
1/4 cup red onion, chopped
1/4 cup vegan feta cheese, crumbled
1/4 cup Italian flat-leaf parsley, chopped

Optional Add-Ins

cucumber slices
grape or cherry tomatoes
roasted red pepper slices
fresh dill

How to Make Greek Zucchini Salad

STEP ONE: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper; set aside.

STEP TWO: In a medium bowl, add the zucchini, garbanzo beans, olives, feta cheese, and parsley. Drizzle dressing over the top then gently toss to coat all ingredients.

STEP THREE: Adjust seasoning to taste and serve or cover and refrigerate for up to 2 days.

Storage

Greek zucchini salad can be stored in the refrigerator, in an airtight container, or covered tightly with plastic wrap, for up to 2 to 3 days and is at its best within the first 24-48 hours. Freezing is not recommended.
If you anticipate that you won’t finish the entire salad within a day or two, keep the dressing separate and dress the salad just before serving. This helps to maintain the crispness of the vegetables for a longer period.

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