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.
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.