Greek Zucchini Salad with Crumbled Feta Recipe | Vegetarian Times Skip to main content

Greek Zucchini Salad with Crumbled Feta

Fresh mint, feta cheese and zucchini are a favorite summer salad combination in small tavernas throughout the Greek Isles. For a more colorful salad, use one zucchini and one yellow squash.



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3 Tbs. lemon juice
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2 tsp. grated lemon zest
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1 clove garlic, minced (about 1 tsp.)
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⅓ cup olive oil
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2 medium zucchini, peeled into thin ribbons (about 4 cups)
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1 medium sweet onion, such as Vidalia or Walla Walla, thinly sliced (about 1 cup)
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½ cup crumbled feta cheese
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2 green onions, chopped (about ¼ cup)
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1 Tbs. chopped fresh mint
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1 Tbs. chopped fresh parsley


Whisk together lemon juice, lemon zest, and garlic in large serving bowl. Gradually whisk in oil. Season with salt and pepper. Add zucchini and onion, and toss to coat. Cover and marinate overnight, or up to 2 days. Sprinkle with feta, green onions, mint, and parsley just before serving.

Nutrition Information: 

3 g
Total Fat: 
12 g
Saturated Fat: 
3 g
9 g
11 mg
252 mg
2 g
5 g
Serves 6

Comments on this Recipe

This may be my favorite salad of the summer! It is fresh tasting and absolutely delicious. It's also a great way to use some of the extra zucchini from your garden. Try substituting goat cheese for the feta. Prep tip: Although you can use a sharp knife to cut the ribbons, try a vegetable peeler or mandoline. It's easier and quicker.


This was very good, my sons 4 and 7 loved it as well. I made this for work also and the ladies at work could not believe it was zucchini. even the non veg/zucchini people where eating it up.

To enjoy this summer!

zuchnni receipt

Great recipe, was a hit with ALL the family ;)