Friday, July 18, 2014

Grilled Zucchini Greek Salad (Low-Carb, Gluten-Free)

Grilled Zucchini Greek Salad found on KalynsKitchen.com
Grilled zucchini replaces the cucumbers in this delicious Grilled Zucchini Greek Salad!
 
(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites.  For four weeks in a row now I've gotten zucchini at the farmers market, so I think zucchini season is officially here and it's time to make this Grilled Zucchini Greek Salad!  This is a simple idea, but it's something I've made over and over since I came up with it years ago.)

When I visited Athens in 1998, I ate salads with cucumbers, tomatoes, green bell pepper, cucumbers, onions, and Feta cheese, always served with a dressing that combined red wine vinegar, olive oil, and dried Greek Oregano. In Greece this combination was usually called Village Salad, but in the U.S., any salad with those ingredients would be called Greek Salad. This grilled zucchini version of an American-Style Greek salad is something I came up with years ago when my garden had lots of zucchini and tomatoes, and not many cucumbers. Grilling the zucchini with olive oil and Greek Seasoning, and then brushing on some vinaigrette dressing as it cooks adds wonderful flavor to the salad, even if it's not authentically Greek. If you have surplus zucchini in your own garden, give this idea a try.

Cut zucchini into fourths lengthwise, brush all sides with olive oil and sprinkle the white sides with Greek Seasoning. (There are many brands of Greek Seasoning, but I like Greektown "Billy Goat" Seasoning from The Spice House.)

On a grill that's preheated to high, cook zucchini 3 minutes on first white side.

When you see grill marks on first side, flip over to second white side and grill about 3 minutes more.

Then turn over so green skin of zucchini is down, brush top with vinaigrette dressing, and grill 2-3 minutes more. (The dressing brushed on top makes this look like a fuzzy photo, but these grill marks were pretty distinct.)

Let the zucchini cool for a few minutes while you chop tomatoes, cut olives in half if desired, and crumble the feta cheese. Then cut zucchini into pieces about 1 inch long.

Mix the chopped tomatoes and zucchini pieces with about 2 T vinaigrette dressing.

Add the sliced olives and crumbled feta and gently combine. Season with fresh ground black pepper and serve.

Grilled Zucchini Greek Salad
(Amounts given are for one salad, recipe created by Kalyn when she had a surplus of zucchini and wanted a new way to use it!)

Ingredients:
1 zucchini about 10 inches long
2 medium summer tomatoes (or 5-6 cherry tomatoes), chopped into bite-sized pieces
1/4 cup Kalamata olives, about 8 olives (Use pitted olives, I cut the olives in half but you don't have to.)
1/4 cup crumbled feta cheese (or less)
olive oil, to brush on zucchini
1 tsp. Greek seasoning (I use Greektown "Billy Goat" Seasoning from The Spice House.)
1 T + 2 T vinaigrette dressing (Use a dressing with less than 3 grams sugar per serving for South Beach Diet.)
fresh ground black pepper to taste

Instructions:
Preheat grill to high. (You can only hold your hand there for a second at that heat.) Cut ends off zucchini and cut into quarters lengthwise. (If you have large zucchini with seeds, cut away the white inside from each zucchini piece so you have the green skin with about 3/8 inch of white on it.) Brush all sides of zucchini with olive oil and sprinkle white side with Greek Seasoning.

Place white side down on hot grill and cook about 3 minutes, or until starting to get grill marks and barely starting to soften, then turn and cook other side of white about 3 minutes. Turn zucchini over so green side is down, brush with 1 T of vinaigrette dressing, and cook about 2-3 minutes more. Zucchini should still be slightly firm when you remove it from the grill.

Let zucchini cool while you chop tomatoes, cut olives in half, and crumble the feta. Cut zucchini strips into pieces about 1 inch wide.

Put zucchini and tomatoes in salad bowl. Pour 2 T salad dressing over (or less, you don't need much because the zucchini is already very flavorful). Add sliced Kalamata olives and crumbled feta and gently combine. Season with fresh ground black pepper to taste, and enjoy!


South Beach Suggestions:
This salad would be a good main dish salad for any phase of the South Beach Diet Be sure to use a vinaigrette with not more than 3 grams of sugar per serving for South Beach.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Ideas for Greek-Inspired Salads:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
American Greek Salad from Kalyn's Kitchen
Greek Salad with Marinated Onions and Oregano from Kalyn's Kitchen
Chicken Greek Salad from Kitchen Parade
My Favorite Greek Salad from Feels Like Home
The Ultimate Greek Salad from Sweetnicks
The Perfect Greek Salad from Seduction Meals
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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47 comments:

  1. We are int he middle of our remodel and all we can do is grill now. I will be making this recipe often:)

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  2. Maria, hang in there. It will be worth it when you have a shiny new kitchen! Hope this recipe can help get you through it.

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  3. Kalyn, I love this adaptation...a nice switch from cucumbers.

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  4. Thanks Peter! Not authentic by any means, but it worked.

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  5. I gotta grill some zucchini!! I keep seeing that on the web today and it looks so good! Your pictures are awesome! I wouldn't have thought to cut it that way but it makes sense! I just have one zucchini left and was planning to put it in sloppy joes tonight but I want to do this instead! Thanks!

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  6. Debbi, grilling is really my favorite way to cook zucchini. It brings out the flavor in such a good way. Hope you enjoy it.

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  7. You just inspired me for tonight's dinner... thanks for sharing!!

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  8. Dana, that's great. Hope you like it.

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  9. So many of my favorite things in one bowl! It looks divine.

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  10. I have been googling zucchini recipes for hours, and here you post a perfectly delightful one!

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  11. That looks fabulous Kalyn! Don't be shy about creating things that are not authentic, sure we all love classics, but innovation is where the fun is!

    As a mutt of ethnicities myself,and self-taught cook, I don't know any "authentic" cooking. I just get inspired and let it rip!

    Georgie

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  12. Mary, you are inspired me for every nice dishes that you prepared, nice to know you via blogging.Have a nice day.

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  13. I adore grilled zucchini, so I'm just imagining what a great base it provides for this recipe. This sounds like a great main meal or smaller side salad with dinner. I've just finally shown the hubby how good grilled veggies are so I want to keep the trend going, but he'd never go for this as a main meal. I would though! Thanks for another great way to use the zucchini and tomatoes shared by friends. :-)

    Shirley

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  14. Georgie, thanks for the encouragement. I agree that innovating with classic ingredient combinations is a lot of fun!

    Sonia, glad you're enjoying the recipes. (My name is Kalyn though, from the name of the blog!)

    Shirley this is a great way to nurture that love for grilled veggies. Could throw on a hunk of meat for the men when you grill the zucchini.

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  15. Thank you -- I am not fond of the American habit of calling a few tomatoes, black olives and feta cheese sprinkles atop a generous bed of wilty romaine lettuce a "greek salad". Greek salad does not use leafy greens of any kind, and I am perpetually amazed that more Americans have been fooled into thinking that it does. The recipe you present is a very authentic take, with a nice twist.

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  16. Anonymous, thanks. One of the restaurants here calls the version with lettuce "American Greek Salad."

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  17. Zucchini may not grow in my coastal garden, but the farmers market is loaded with it right now and I've got all the ingredients for this great looking salad.

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  18. Anything that is grilled outside instead of cooked inside is high on my list of good things right now. Thanks for yet another use for all these zucchini! (:

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  19. Christine, do try it, perfect for our way of eating!

    wwfoodie, you're welcome. Hope you like it.

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  20. Delicious! I loved grilled zucchini and pairing it with a salad makes perfect sense. Great idea!

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  21. What a wonderful take on classic Greek salad. The flavors in a salad like this are very tempting - fresh, with a bit of salt to satisfy my palate.

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  22. This sounds GREAT! I have a bunch of zucchini in the fridge and keep forgetting that I can grill it. Thanks for the delicious reminder.

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  23. Jessica, glad you like it.

    Dara, thanks. It appeals to my salty taste buds too.

    Susan, there is quite an abundance of zucchini here too. I was keeping up until this week, but now I'm getting behind!

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  24. Delicious salad Kalyn, love it :)

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  25. Thanks Margot, glad you like it!

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  26. I like the addition of the grilled zucchini to a Greek salad!

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  27. Thanks Kevin. This is one of my favorite things to make when I have too many zucchinis!

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  28. Ok I'm totally adding this to my shopping list. Sounds and looks delicious. Thank you for sharing this. (I found you at BlogHer)

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  29. SisterLisa, welcome. Hope you like the salad!

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  30. Kalyn, Great recipe. Your pictures are outstanding. I've made this twice and it's excellent. I skipped the greek seasoning and uses bottle greek dressing and added extra oregano. 2nd time I made it I used grilled eggplant as well as the zucchini. It came out great. Excellent side dish for a BBQ.

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  31. Thank you. So glad you enjoyed it. I love your idea of using Greek Dressing and also would love it with the eggplant I'm sure!

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  32. Kalyn,

    Trying this recipe this weekend. Is it best served at room temperature? I'm wondering how well it would hold up to being made ahead to take with? Did it refridgerate well? I imagine the feta would be better added later?

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  33. I don't think I've ever made this ahead and refrigerated. I usually try not to refrigerate tomatoes because they lose a lot of flavor when they're chilled. However, I'm not saying I think this would be bad, if you made it ahead, maybe just not quite as good. I would add dressing and feta when you serve it.

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  34. I have so many zucchini just about to hit ripeness and this recipe looks delicious. Thank you!

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  35. Stacie, you're welcome. Hope you enjoy it.

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  36. Fort Lauderdale CateringOctober 20, 2010 at 7:44 AM

    It's nice to have come upon your creative recipes. And it's even better that you include healthy ingredients like zucchini. Hopefully more and more people latch onto healthy foods. Gotta try this. Thanks!

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  37. will nice perfect for me quick easily prepare. thank you

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  38. Nice idea Kalyn. I love grilled zucchini with garlic and oil, but have never added other salad ingredients.

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  39. Thanks Barbara! For me this is just a good excuse to eat Feta!

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  40. Kalyn, could this salad be made ahead of time, like early in the morning and store in the fridge until dinner time? Thanks, Raquel

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  41. Roki, I don't think it would be as good after being in the fridge (the cooked zucchini would get pretty soft) but probably still ok.

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  42. With a counter top full of zucchini and a recent trip to a wonderful Denver Greek restaurant, I'm all over this! I'll be making this soon. Thanks for the recipe.

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  43. I'm such a picky eater, I usually have to leave out at least one ingredient in every recipe... But lo and behold I love all of these. I just made it for dinner, and made my own Greek dressing last night so the flavors could meld. Holy cow was this good! Another winner, my list is growing and so many have come from you, Kalyn. Thank you for what you do!!!

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  44. Christal, so glad you are enjoying the recipes. (And I am a bit picky myself, so I can relate.)

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  45. This salad is UH-AMAZING. I do my meal prep for the week on Sunday and it has held up beautifully. I add the dressing and feta before I leave for work in the morning. I also added red onion, fresh mint and banana peppers. Thanks for the great recipe!

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  46. Elita, so glad you have enjoyed it!

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