Best 7 Greek Salad With Zucchini Feta And Tomatoes Recipes

Greek salad, a traditional Mediterranean dish, is a refreshing and flavorful combination of crisp vegetables, tangy feta cheese, and a drizzle of olive oil. This version of the classic salad adds tender zucchini and juicy tomatoes for a vibrant twist. The zucchini provides a slightly sweet crunch, while the tomatoes add a burst of acidity that balances the richness of the feta cheese. Combined with the salty olives and herbaceous oregano, this salad is a perfect blend of flavors and textures that will transport you to the sun-kissed shores of Greece with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK SALAD WITH ZUCCHINI, FETA, AND TOMATOES

Greek Salad with Zucchini, Feta, and Tomatoes image

This rendition of Greek salad features broiled zucchini and tomatoes, which gives the vegetables a sweeter flavor. Feta adds a welcome tang in this summery dish.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 45m

Number Of Ingredients 10

Ingredients

3 medium zucchini (about 8 ounces each), halved lengthwise and sliced 1 inch thick crosswise
2 pints (about 4 cups) grape tomatoes
1 tablespoon dried dill
3 tablespoons olive oil
Coarse salt and ground pepper
2 (6-inch) pita breads, split horizontally
2 tablespoons red-wine vinegar
2 romaine-lettuce hearts (12 to 14 ounces total), cut into 1-inch pieces
4 ounces feta cheese
1/4 cup Kalamata olives, pitted

Steps:

Heat broiler. If using a broiler-proof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), toss zucchini and tomatoes with dill, 1 tablespoon oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Broil until tender and slightly charred, 20 to 25 minutes; transfer to a plate to cool. Wipe sheet (or pan) clean with a paper towel.
Place split pitas on sheet (or pan); broil until lightly browned, 1 to 3 minutes per side (watch closely). Cool, then break into small pieces.
In a small jar or bowl, combine vinegar and remaining 2 tablespoons oil with 1/2 teaspoon salt and 1/8 teaspoon pepper; shake or whisk until combined and thickened.
Divide lettuce, zucchini mixture, pita pieces, feta, and olives among serving plates; drizzle with dressing as desired.

Nutrition Facts : Calories 364 g, Fat 20 g, Fiber 6 g, Protein 12 g

GREEK TOMATO SALAD

Greek Tomato Salad image

"My German father-in-law loves to vacation in Greece," relates Jerry Lappin of Garden City, Kansas. "After a stay on the sunny beaches of Rhodes, he game me the recipe for this zesty salad, full of fresh tomatoes, red onion, green pepper, ripe olives and feta cheese. I like to serve it for a light lunch with sourdough, French or Italian bread."

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1/4 cup red wine vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup thinly sliced red onion, separated into rings
1/2 cup coarsely chopped green pepper
4 medium tomatoes, each cut into 8 wedges
6 medium pitted whole ripe olives, halved
3 tablespoons crumbled feta cheese

Steps:

In a bowl, whisk together the vinegar, oil, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; toss to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 120 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 179mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GREEK FETA SALAD

Greek Feta Salad image

With juicy tomatoes, feta cheese, onions and olives slightly marinated in a red wine vinaigrette, this light and refreshing salad is just right for those hot spring and summer days. -Jill Bowers, Huntington, Indiana

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 7

Ingredients

5 medium tomatoes, thinly sliced
1 medium red onion, thinly sliced
1 package (6 ounces) crumbled tomato and basil feta cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dried oregano

Steps:

On a serving platter, layer tomatoes and onion. Top with feta cheese and olives. In a small bowl, whisk the oil, vinegar and oregano; drizzle over salad. Serve with a slotted spoon.

Nutrition Facts : Calories 168 calories, Fat 15g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 227mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

GREEK TOMATO SALAD WITH FETA CHEESE AND OLIVES

Greek Tomato Salad With Feta Cheese and Olives image

In Greek, this recipe is called Saláta Horiátiki! Try to use really good olive oil. Recipe is adapted from Whole Foods.

Provided by Sharon123

Categories Salad Dressings

Time 15m

Yield 4-6

Number Of Ingredients 12

Ingredients

2 firm cucumbers
4 ripe tomatoes, cored and cut into bite-sized slices
1 large green pepper, seeded and cut into bite-sized pieces (you can use 1/2 green, 1/2 red pepper)
1 small red onion, peeled and thinly sliced
4 -6 ounces feta cheese, cut into cubes
1/2 cup pitted kalamata olive, sliced
1 tablespoon chopped fresh oregano leaves (or 1/2 tsp. dried)
1/4 cup red wine vinegar
splash balsamic vinegar
2/3 cup extra virgin olive oil
sea salt, to taste
ground pepper, to taste

Steps:

Peel cucumber and cut in half lengthwise. With a small spoon, scrape out seeds and discard, then cut cucumber into bite-size chunks.
Place in a large bowl and combine with tomatoes, green pepper, onion, feta and olives.
In a small bowl, combine oregano and vinegars and whisk in olive oil. Drizzle half the dressing over the salad and season with salt and pepper.
Serve with remaining dressing on the side. May serve over lettuce greens if desired.

GREEK LENTIL SALAD WITH FETA AND TOMATOES

Greek Lentil Salad with Feta and Tomatoes image

I love this Greek-inspired lentil salad with feta and tomatoes. You can certainly add other vegetables as well. It keeps well in the fridge and leftovers are great for lunch.

Provided by barbara

Categories Salad

Time 1h20m

Yield 8

Number Of Ingredients 10

Ingredients

2 ½ cups green lentils, sorted and rinsed
salt and ground black pepper to taste
1 bay leaf
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh oregano
4 Roma tomatoes, chopped
1 small red onion, finely chopped
1 (8 ounce) package feta cheese, cubed

Steps:

Place lentils into a large pot and cover with water. Add salt and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat, and simmer until lentils are tender yet firm to the bite, 30 to 40 minutes. Drain well and allow to cool, about 30 minutes. Remove bay leaf.
Mix olive oil, lemon juice, parsley, and oregano together in a bowl for the dressing. Season with salt and pepper.
Combine lentils, tomatoes, and onion in a large bowl. Add dressing and mix until well combined. Add feta cheese and carefully mix to combine.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 40.1 g, Cholesterol 25.3 mg, Fat 14.5 g, Fiber 10 g, Protein 17.6 g, SaturatedFat 5.2 g, Sodium 347.1 mg, Sugar 4.9 g

GREEK PASTA SALAD WITH SHRIMP, ZUCCHINI, TOMATOES AND FETA

Greek Pasta Salad With Shrimp, Zucchini, Tomatoes and Feta image

If you love Greek food then you might want to give this recipe a try, this is not your average everyday salad the zucchini, eggplant and bell peppers are broiled firstly, you may adjust the veggie amounts slightly or double the complete recipe, to save some time you can broil the zucchini and bell pepper and cook the pasta shells up to a day ahead, you may omit the eggplant and use two zucchini if desired

Provided by Kittencalrecipezazz

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup white wine vinegar
2 tablespoons Dijon mustard
1 -2 teaspoon fresh minced garlic
1/2 teaspoon salt
2/3 cup extra virgin olive oil
1 -2 teaspoon honey (optional) or 1 -2 teaspoon white sugar (optional)
1 large zucchini (sliced lengthwise into about 1-inch thick slices)
1 large yellow bell pepper (halved lengthwise then seeded, can use 2 medium peppers)
1 medium eggplant (chopped into about 1-inch cubes)
2 -3 tablespoons olive oil
1 lb uncooked medium pasta shell
1 -1 1/2 lb cooked small shrimp
8 ounces large cherry tomatoes, halved
1 cup crumbled feta cheese
1 small red onion, diced
2 -3 teaspoons dried oregano (or to taste)
salt and black pepper (to taste)

Steps:

For the vinaigrette; in a blender process vinegar with mustard, garlic and salt for about 5 seconds.
Slowly drizzle in the oil until blended.
Add in honey or sugar if desired, then season with black pepper to taste.
Refrigerate until ready to use.
Adjust oven rack to the top position.
Place the zucchini slices, yellow bell pepper halves and cubed eggplant onto a greased baking sheet.
Drizzle the oil over veggies and and toss with hands to coat.
Lightly season both sides with salt and black pepper.
Broil for 8-10 minutes or until lightly browned, turning over once.
Cool then cut into bite-size pieces; place into a large bowl (DO NOT clean the baking sheet, you will cool the cooked pasta on it).
Boil the pasta shells in a large pot of boiling salted water until just al dente; drain but DO NOT rinse; spread onto the baking sheet that you broiled the veggies on; set aside and cool.
Place the cooled pasta into the bowl that has the cooked chopped zucchini and bell peppers in, then add in cooked shrimp, cherry tomatoes, feta cheese, red onion and dried oregano; toss well to combine.
Season with lots black pepper.
At this point you may add in the dressing; toss to combine then season with salt and pepper, or you may add in the dressing before serving.

Nutrition Facts : Calories 736, Fat 36.9, SaturatedFat 8.2, Cholesterol 137.4, Sodium 655.5, Carbohydrate 70.9, Fiber 7.3, Sugar 7.1, Protein 31.4

GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA

Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta image

The ideal outdoor meal: this colorful main-course pasta salad chock-full of protein, vegetables and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving. Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. When ready to serve, drizzle on the dressing, close the bag and squeeze it all over until the dressing completely coats the salad. Pour into a serving bowl.

Provided by Ben S.

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 1h22m

Yield 6

Number Of Ingredients 19

Ingredients

¼ cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Big pinch of salt
Black pepper, to taste
⅔ cup extra-virgin olive oil
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil
Ground black pepper and salt, to taste
1 gallon water
2 tablespoons salt
1 pound medium pasta shells
1 pound cooked shrimp, halved lengthwise
8 ounces cherry tomatoes, halved
¾ cup coarsely chopped, pitted Kalamata olives
1 cup crumbled feta cheese
½ small red onion, cut into small dice
2 teaspoons dried oregano

Steps:

To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.
Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.

Nutrition Facts : Calories 802.3 calories, Carbohydrate 65.8 g, Cholesterol 184.9 mg, Fat 45.7 g, Fiber 4.4 g, Protein 33.6 g, SaturatedFat 11.6 g, Sodium 3397.5 mg, Sugar 6.1 g

Tips:

Use high-quality ingredients for the best flavor. Look for ripe tomatoes, crisp cucumbers, and fresh herbs.
Cut the vegetables into uniform pieces so that they cook evenly.
Don't overcook the zucchini. It should be tender but still have a slight crunch.
For a more flavorful dressing, use a combination of olive oil, red wine vinegar, and Dijon mustard.
Serve the salad immediately or chill it for later.

Conclusion:

Greek salad is a refreshing and healthy dish that is perfect for a summer meal. It is easy to make and can be customized to your liking. With its combination of fresh vegetables, feta cheese, and a tangy dressing, Greek salad is a delicious and satisfying meal.