In this this delicious Zucchini Greek Salad grilled zucchini replaces the cucumbers, and this is a tasty low-carb Greek Salad variation. Be sure to remember this Zucchini Greek Salad when you have lots of zucchini that needs to be used! 

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This site has a huge collection of Zucchini Recipes but there are some that I make over and over every summer. And one that’s on repeat at my house all summer long is this Grilled Zucchini Greek Salad that I first shared on the blog in 2012! And every time I make it I remember how this Greek Salad with zucchini is such a winner!

If you have zucchini in your garden or you’re getting it from the Farmers Market or a CSA box and you’re a Greek Salad fan, I bet you’re going to love this recipe too! I think everyone who likes Greek salad and enjoys Grilled Zucchini is going to absolutely LOVE this favorite summer recipe of mine. 

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Zucchini Greek Salad?

Zucchini Greek Salad is a simple idea I came up with many years ago when my garden had lots of zucchini and tomatoes, and not many cucumbers. Grilling the zucchini with olive oil and Greek Seasoning, and then combining the grilled zucchini pieces with tomatoes, olives, Feta cheese, and an oregano-flavored vinaigrette dressing makes a wonderful Greek Salad variation, even if it’s not authentically Greek.

More Greek Salad Variations:

How to make Grilled Zucchini Greek Salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Cut off both ends and cut zucchini into fourths lengthwise, or maybe sixths if the zucchini is large.
2. Brush sides with olive oil.
3. Sprinkle cut sides of zucchini with Greek Seasoning (affiliate link).
4. On a grill that’s preheated to high, lay the zucchini with the cut side down and cook about 3-4 minutes.
5. When you see grill marks, flip over to second white side and grill about 3-4 minutes more.
6. Then turn over so green skin of zucchini is down and grill 2-3 minutes more.
7. While zucchini grills, whisk together Newman’s Own Olive Oil and Vinegar Dressing (affiliate link) or other low-sugar purchased vinaigrette, and dried oregano to make the dressing. (Oops, forgot to take a photo of that!)
8. Let the zucchini cool a minute or two, then cut into pieces.
9. Put zucchini in a bowl with about 1/3 of the dressing and toss.
10. Let the zucchini absorb the dressing while you chop tomatoes, cut olives in half, and crumble the feta cheese.
11. Mix the chopped tomatoes and olives in with the zucchini pieces and add more dressing.
12. Add the crumbled feta and gently combine.
13. Season with fresh ground black pepper and serve.

Make it a Low-Carb Meal:

Grilled Zucchini Greek Salad would be great with Very Greek Grilled Chicken, Chicken Souvlaki, or Garlic, Lemon, and Herb Grilled Chicken Breasts for a low-carb meal. If you don’t mind using the oven it would also be amazing with Greek Lemon Chicken.

Ingredients

• 2 zucchinis about 10 inches long
• olive oil, to brush on zucchini
• 4 tsp. Greek seasoning
• 1/2 cup Newman’s Own Classic Oil and Vinegar Dressing (see notes)
• 2 cups cherry tomatoes, cut in half
• one 6 oz. can pitted black olives, drained and cut in half (see notes)
• 3/4 cup crumbled feta cheese (more or less to taste)
• 1 T dried Greek Oregano
• fresh ground black pepper to taste

Instructions

1. Preheat grill to high. (You can only hold your hand there for a second at that heat.)
2. Cut off both ends of the zucchinis and cut each zucchini into fourths lengthwise, or maybe sixths if the zucchini is really large.
3. Brush all sides of zucchini with olive oil.
4. Sprinkle the white cut sides of the zucchini with Greek Seasoning. (affiliate link)
5. Lay each piece of zucchini with one cut side down and cook about 3-4 minutes.
6. When you see grill marks on first side, flip over to second cut side and grill about 3-4 minutes more.
7. Then turn over so green skin of zucchini is down and grill a few minutes minutes more, until the zucchini feels tender when pierced with a fork. I like to keep it a little bit tender-crisp.
8. While zucchini grills, whisk together purchased vinaigrette, and dried oregano to make the dressing.
9. When it’s tender remove zucchini from the grill. Let the zucchini cool a minute or two, then cut into pieces.
10. Put pieces of zucchini into a bowl with about 1/3 of the dressing and toss. Let the zucchini absorb the dressing while you chop tomatoes, cut olives in half, and crumble the feta cheese.
11. Mix the chopped tomatoes and olives in with the zucchini pieces and add more dressing, as much as you prefer.
12. Add the crumbled feta and gently combine.
13. Season with fresh ground black pepper and serve.

Notes

I used Newman’s Own Classic Oil and Vinegar Dressing and Greek Oregano to make the dressing. (affiliate links) Use any commercial vinaigrette dressing that’s low in sugar.

You can also use pitted Kalamata olives for this salad if your family likes them.

Try This Next Za’atar Chicken

Recipe created by Kalyn when she had too much zucchini and not enough cucumbers in her garden!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 132Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 17mgSodium: 1399mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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Low Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Zucchini Greek Salad would be a perfect main dish salad for any low-carb eating plan, including Keto. It’s also great for any phase of the original South Beach Diet. Be sure to use a vinaigrette with not more than 2 grams of sugar per serving for South Beach or low-carb. The highest-carb ingredient is the tomatoes, so you may want to use fewer tomatoes and more zucchini for Keto.

Find More Recipes Like This One:
Use Zucchini Recipes or Salad Recipes to find more recipes like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Zucchini Greek Salad recipe was first posted as a single-serving salad back in 2010. It was updated to be a side dish recipe with greatly improved photos in 2019 and updated again with more information in 2023.

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Za’atar Chicken

Seasoned with a traditional Middle Eastern Za’atar spice blend and grilled, this Za’atar chicken is juicy and packed with unique flavors. In just 20 minutes you’ll have a flavorful and filling dinner that no one will forget!

If you have never heard of Za’atar seasoning, you are not alone! I just heard of it recently, and now I’m hooked! It’s a great savory blend of warm and earthy seasonings that will really wow your taste buds. You can also make the spice at home! If you like homemade spices, you’ll have to try this Homemade Fajita Seasoning, this better than store bought Italian Seasoning, and this Taco Seasoning too!

Grilled Za’atar Chicken

So at this point you may be wondering what is Za’atar seasoning? It is a blend of savory, nutty, and earthy spices that usually includes oregano, thyme, marjoram, and sumac. There are different blends of Za’atar seasoning based on where you are eating it. Kind of like curry the ingredients can change based on the area it’s made in. I have a link to the Za’atar seasoning blend in the recipe box below too if you want to make it, or you can pick it up from the store.

Grilled Za’atar Chicken is quickly marinated in the Za’atar seasoning and olive oil and grilled to perfection. I really think you are going to love this dish! It’s an easy 20 minute dinner that would go great with some pita bread and hummus. I also love with baba ganoush which goes great with this Za’atar seasoning. You can actually sprinkle some on top and the flavor is incredible. I think this will be a new family favorite!

Ingredients

These simple ingredients combine to make the most delicious and moist chicken. This Za’atar chicken is so unique, and amazingly flavorful! If you are looking for a great easy dinner, then this is the recipe for you! See the recipe card below for exact measurements.

• Boneless Skinless Chicken Breasts: If you get a breast that is really thick, then you’ll want to flatten it out a bit so that it will all cook evenly on the grill.
• Olive Oil: Olive oil is a must for this recipe. It’s a great quality oil that helps the flavors in the seasonings really pop.
• Lemon Juice: Lemon juice is just what this recipe needs to bring out all of these gorgeous flavors!
• Za’atar Seasoning: I love making this blend at home! It is really herby and nutty, and perfect on meat. I add sesame seeds, coriander, and salt to my blend and I think it’s fantastic!
• Garlic: Minced garlic is one of my favorite things to eat on chicken. It’s so full of flavor and makes every bite the perfect one!

Za’atar Chicken Recipe

This recipe is so easy! I love how quickly it comes together and it really is so delicious. I ate it with some tomatoes and pita bread and it was perfection. Some of my kids added salt and pepper, but I thought it was perfect the way it was. You can make it however you like, and I know you are going to love it!

Popular Recipe Grilled Fish with Lemon and Capers

1. Whisk: In a small bowl, whisk together the olive oil, lemon juice, za’atar seasoning, and garlic.
2. Put in Bag: Place the chicken breasts in a resealable plastic bag then pour the mixture over the chicken.
3. Refrigerate: Seal the bag and refrigerate for 30 minutes or up to overnight.
4. Grill: Grill chicken breasts on medium-high heat for 7-8 minutes per side or until internal temperature reaches 165° Fahrenheit.
5. Enjoy: Let the chicken rest before slicing and enjoying!

Tips for Grilling Chicken

Here are a few simple ways to make yourself the master of the grill! Once your friends and family get a bite of your grilled Za’atar chicken, they’ll be hooked. It’s hard not to be when they’re so juicy and flavorful.

• Use a Thermometer: This step is super important so that your chicken doesn’t dry out on the grill. Use a meat thermometer to check the temperature of your chicken. You can take them off the grill when the temperature inside reaches 165 degrees Fahrenheit. If you cook them any more than that, they may dry out.
• Let Rest: The key to juicy grilled Za’atar chicken is letting it rest for a minute or two after you pull it off the grill. This allows all of the tasty juices to reabsorb, giving you chicken breast that will melt in your mouth! If you cut into them too soon after grilling, those juices may be released instead of absorbing back into the meat.
• Dripping: If you have seasoning and oil dripping off of your chicken, it will make the flames touch the meat and that’s where the black burned part comes from. If you don’t want crispy crunchy parts on your chicken, make sure that your seasoning is all over your chicken, but not dripping off.

Storing Leftovers

Who doesn’t wan’t grilled Za’atar chicken for leftovers? This recipe makes enough to serve eight people, so if you need to save your leftovers here is how.

In the Refrigerator: Store your cooled chicken in an airtight container in the fridge for up to 4 days.

More Chicken Recipes

I love a simple chicken dinner! But sometimes chicken can taste boring when you are always making it the same way. Here are some recipes that will give you great ideas to keep your chicken tasting unique and juicy!

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