Greek Zucchini Salad

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Greek Zucchini Salad is cubed zucchini tossed with chickpeas, Kalamata olives, red onion, feta cheese, and parsley in a lemon-and-olive-oil dressing. Serve with Lemon Dill Tofu or warm pita bread, along with fresh fruit.

A plate of chickpea salad with chopped cucumber, kalamata olives, red onion, feta cheese, and fresh herbs, reminiscent of a Greek zucchini salad, arranged on a white plate atop a rustic white wooden surface.

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Built for Zucchini Season

If you grow zucchini at home, you know the feeling. One week there is nothing in the garden, and the next week there is more than anyone knows what to do with. This salad is one of the best ways to use it.

I like this recipe because it’s an easy way to use up zucchini; the chickpeas make it filling enough to serve as a main dish for lunch or a Salad Night dinner; and the Kalamata olives and feta give it a salty, briny depth that makes the dish feel complete.

A vibrant Greek zucchini salad with chopped zucchini, chickpeas, kalamata olives, red onions, feta cheese, and fresh cilantro, served on a white plate with extra cilantro in the background.

Ingredients for Greek Zucchini Salad

Olive Oil – Extra virgin for the best flavor in the dressing. A neutral oil will work, but the flavor will be noticeably flatter.
Lemon Juice – Fresh squeezed for the best flavor.
Salt and Black Pepper – Season the dressing first, then adjust again after tossing. Zucchini – Small to medium zucchini are preferred since they have less water than large ones.
Chickpeas (Garbanzo Beans) – For texture and a protein boost.
Kalamata Olives – Do not substitute regular black olives. The flavor difference is significant, and kalamatas are what give this salad its Greek character.
Red Onion – If raw red onion is too sharp for your taste, soak the chopped onion in cold water for 10 minutes before adding it.
Feta Cheese – Use as much or as little as you like depending on how salty you want the salad.
Italian Flat-Leaf Parsley – For an herbaceous finish. Flat-leaf parsley has a more robust flavor profile than regular curly parsley.

Make it Vegan

For a plant-based dish, use vegan feta cheese.

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.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes. Make it up to 24 hours in advance and refrigerate. For the best texture, keep the dressing separate and toss just before serving.

Can I use a different bean?

Yes. White beans are a mild substitute that keeps the salad in the same flavor territory. Chickpeas are the better choice for texture and protein, but white beans work as well.

Does the zucchini need to be cooked first?

No. Raw zucchini, cubed into half-inch pieces, has a pleasant crunch and holds up well in the dressing. If you prefer a softer texture, lightly sauté the zucchini first and let it cool completely before assembling the salad.

A plate of fresh summer zucchini salad with chickpeas, red onion, feta cheese, parsley, and kidney beans sits on a white wooden table with a bowl of grapes and cilantro in the background.

Storage

Store in an airtight container in the refrigerator for up to 2 to 3 days. The salad is at its best within the first 24 to 48 hours. If you anticipate leftovers, keep the dressing separate and dress just before serving to preserve the texture of the vegetables. Freezing is not recommended.

More Zucchini Recipes

Two bowls of summer zucchini salad with chopped zucchini, chickpeas, red onion, feta cheese, and olives are displayed above and below a green banner that reads Greek Zucchini Salad in bold white letters.

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