A bright, colorful salad that highlights summer produce—zucchini, corn, tomatoes—combined with green olives, fresh herbs, and feta. Tossed in a simple lemon-Dijon dressing for a healthy, flavorful side.
Post and recipe card update on 6/06/26
Mediterranean Zucchini Salad is a raw-vegetable salad best made with end-of-summer produce. Using vegetables at peak season gives the salad more flavor, better texture, and greater nutrient value.
To bring out the Mediterranean character, the salad is finished with a bright lemony Dijon dressing and folded together with salty green olives and creamy feta. The result is a balanced mix of tang, salt, and fresh herb notes in every bite.
I’m not ready to give up warm sunny days, but late summer always brings an abundance of fresh produce. This year I skipped a garden and still managed to enjoy local farm stands full of flavorful fruits and vegetables.
This salad highlights zucchini, corn, and tomatoes—ingredients many of us have extra of at the end of the season. Use those surplus vegetables to make a simple, satisfying side dish.
Ingredients For Mediterranean Zucchini Salad
- Vegetables – fresh zucchini, corn (preferably off the cob), celery, and red onion
- Additional – green olives, tomatoes, Italian parsley, feta cheese
- Dressing – avocado or olive oil, Dijon mustard, agave or honey, seasoned rice vinegar, lemon juice, Italian seasoning, salt and pepper
How To Make Mediterranean Zucchini Salad
- Add the prepared zucchini, corn, celery, red onion, olives, tomatoes, and parsley to a large bowl.
- Crumble feta cheese over the vegetables.
- Whisk together the dressing ingredients in a small bowl, taste and adjust seasoning, then pour over the salad.
- Gently toss until everything is evenly coated.
- Serve right away or chill until ready to serve.
Additional Add-ins or Substitutes
- Cucumbers – Add or swap in cucumbers if you prefer; zucchini holds up well in the refrigerator even after a day.
- Bell peppers – Red, yellow, or orange peppers add color, crunch, and mild sweetness.
- Minced garlic – Stir one small clove into the dressing for a gentle garlic note.
- Parmesan cheese – If you’re not a fan of feta, shaved or chunked parmesan is a good alternative.
- Chickpeas – A drained, rinsed can of chickpeas adds texture and plant-based protein to make the salad more filling.
- Pine nuts – Lightly toasted pine nuts bring a toasty richness and extra crunch.
- Kalamata olives – Green olives are used here, but kalamata or black olives work well too.
This salad is very adaptable. Add any extra vegetables you have on hand and make it your own. I include celery for a crisp contrast—it’s not traditional Greek, but it adds great texture.
Can I Make This in Advance?
The salad is at its best the same day, when the vegetables are crisp, but it will still be enjoyable for up to two days refrigerated. For gatherings, prepare it about 1–2 hours ahead so the flavors can meld while the vegetables stay pleasantly crisp.
More Mediterranean and Greek Flavors To Love
- Zucchini Salad With Herb Vinaigrette
- Mediterranean Couscous Salad
- Mediterranean Potato Salad
- Easy Greek Layered Dip (10-Minute No-Cook Appetizer)
- Mediterranean Quinoa Salad
- Mediterranean Coleslaw Chicken Salad
Mediterranean Zucchini Salad
Equipment
-
large serving bowl
-
small bowl
Ingredients
Salad ingredients:
- 4 cups zucchini, sliced into ¼-inch moons (about 2 large zucchini)
- 1 ½ cups corn, fresh off the cob (about 1 cob)
- ¾ cup celery, thinly sliced (about 2 large sticks)
- ¼ cup finely chopped red onion
- ½ cup sliced green olives pimento-stuffed works well
- 1 ½ cups chopped tomatoes halved cherry tomatoes work great
- 2 tablespoon chopped fresh Italian parsley
- ¼-1/2 cup feta cheese, crumbled tomato-basil feta is a nice option
Dressing ingredients:
- ¼ cup avocado or olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon agave nectar or honey
- 1 tablespoon seasoned rice vinegar white or red wine vinegar also works
- 1 small lemon, juiced
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Instructions
-
Combine dressing ingredients in a small bowl or mason jar with a lid; whisk or shake until smooth. Adjust seasoning and set aside.
-
Place prepared vegetables, olives, tomatoes, and parsley in a large bowl. Crumble feta on top.
-
Pour the dressing over the salad and toss gently. Chill 1–2 hours before serving for best flavor.
Notes
See post for additional tips and suggestions.
Nutritional information is an estimate provided as a courtesy and not a guarantee.
Nutrition
Note: Some of the links on my website are affiliate links. This means if you click on the link and purchase the item, I may receive an affiliate commission at no extra charge to you.