Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes


Marinated Zucchini Greek Salad Ingredients:

  • 1 small zucchini, very thinly sliced
  • 1/2 of a small red onion, finely diced
  • 1 cup cherry tomatoes, quartered
  • 2-3 ounces feta, cut into small cubes
  • 1/2 cup diced seedless cucumber
  • 1/3 cup Castelvetrano olives, pitted and halved
  • zest of 1/2 a lemon
  • juice of 1 lemon
  • 1 tablespoon red wine vinegar
  • 3-4 tablespoons extra virgin olive oil
  • 1/4 cup flat-leaf parsley, chopped, plus extra for serving
  • 2 tablespoons finely chopped fresh mint, plus extra for serving
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper

Simple Steps

Begin by making the marinated salad. In a large bowl, combine the thinly sliced zucchini, red onion, cherry tomatoes, cubed feta, cucumber, olives, lemon zest, lemon juice, red wine vinegar, olive oil, parsley, mint, salt, and pepper. Gently stir to combine. Let mixture sit and marinate while you prepare the salmon.

Place the salmon in a shallow dish. Add the olive oil, salt, pepper, garlic powder, and oregano, and rub into the salmon fillets. Preheat an ourdoor grill or indoor grill pan over medium to medium-high heat. Grill the salmon for 4-5 minutes flesh side down until grill marks appear, then flip and grill for an additonal 3-4 minutes or until desired doneness is reached, depending on the thickness of your fillets.

Transfer salmon to a platter and finish with freshly grated lemon zest. Top the salmon with the marinated zucchini Greek salad. Garnish with extra chopped flat-leaf parsley and mint. Serve with lemon wedges.

Enjoy! (And share the secret!)

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