Greek Zucchini Salad (Kolokythosalata)

Helloooo,

This Greek Zucchini Salad brings together everything Mediterranean cooking does best.  It has fresh vegetables, simple ingredients, and bright flavors that come together naturally. This version combines slightly crisp zucchini with tomatoes, red onion, potatoes, and hard‑boiled eggs.

This time of year, the markets are overflowing with zucchini. Long, round, striped, pale green, deep green, and even a few varieties I swear I’ve never seen in my life. Here’s the good news: this salad works beautifully with any of them, zucchini, I mean.:) What makes this salad stand out, you ask, is the balance of textures. The zucchini stays slightly tender, the potatoes add a soft, comforting bite, the eggs bring richness, and the tomatoes and cucumbers keep everything bright and juicy. A little red pepper adds sweetness, and the red onion gives just enough sharpness to tie everything together.

The dressing is classic Greek simplicity: olive oil, red wine vinegar, dried oregano, and a pinch of salt. Nothing creamy, nothing heavy, just clean Mediterranean flavor that lets the vegetables do their thing. The potatoes soak it up beautifully, along with the cucumbers and red bell pepper add more brightness to this salad.

And oh, one more thing… this is an updated post. I’ve made this salad again and again these past few weeks, but with the heat waves we’ve been having, I couldn’t for the life of me bring myself to take a new photo. Standing over a bowl of zucchini in 42°C!! Ummm, No, thank you. So we’re rolling with the original photo for now because the salad is still delicious, and when I make it again, which will definitely be in the next few weeks, you will see a new photo. 🙂

Have a lovely morning/afternoon/evening!! 🙂

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Greek Zucchini Salad (Kolokythosalata)

This Greek Zucchini Salad is a fresh, colorful Mediterranean dish made with crisp zucchini, tomatoes, potatoes, and eggs, all tossed in a simple olive‑oil and lemon dressing. Light, healthy, and perfect for warm days or easy lunches.

Course Main Course, sidedish

Cuisine Greek

Keyword Greek Vegetable Salad, Greek zucchini salad, Healthy Zucchini Recipe, Vegetables

Prep Time 20 hours hours

Cook Time 30 minutes minutes

Servings 4 servings

Author foodzesty

Ingredients

• 5 zucchini boiled and sliced
• 5 potatoes boiled and cut into cubes.
• 2 red onions sliced
• 3 eggs boiled and sliced
• 10 cherry tomatoes sliced
• 1 cucumber sliced
• 1 red bell pepper sliced
• ½ cup olive oil
• 4 tbsp red wine vinegar or less if you prefer
• 1 tbsp dry oregano
• salt
• pepper

Instructions

• Wash the 5 zucchini. and the 5 potatoes. Trim the ends of the zucchini, then peel the potatoes. Add both to a pot of water and boil for about 20 minutes, or until tender. Set aside and let them cool for about an hour before assembling the salad.
• Cut the zucchini into slices, then slice the potatoes and cut them into small cubes.
• In a large bowl, start by layering the bottom with zucchini slices and potato cubes. Add a few slices of 2 red onions and a few slices of the 10 cherry tomatoes. Continue layering the vegetables until you reach the top.
• As you build the layers, add a little more onion, followed by the sliced 1 cucumber and 1 red bell pepper, so the entire bowl is evenly layered. Once the bowl is full, gently combine all the ingredients.
• Add ½ cup olive oil, 4 tbsp red wine vinegar and 1 tbsp dry oregano to a dressing shaker. Shake well, then drizzle the dressing over the salad.
• Finish off the salad with the sliced 3 eggs and season lightly with salt and pepper. If you prefer more olive oil or oregano, add a little extra on top.
• Refrigerate the salad for 30 minutes before serving.

KALI SAS OREXI!! 🙂