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Greek Zucchini Salad

A salad goes well when grilling, don't you agree? When my sister asked me to make a salad as the side dish and the first veggie I pulled out of the fridge to cut up was a zucchini, she looked at me and said, "but its raw, don't you have to cook it?"

No, Zucchini is great eaten raw and even better when tossed in a salad.

Ingredients I added were red onions, chickpeas, spinach, arugula, bell peppers, strawberries and brie cheese (I would have added feta cheese, but at the time there wasn't any). I also finished it off with toasted pumpkin and sunflower seeds and paired with a Balsamic Mayo Dressing.

It went down really well and everyone enjoyed it up to the last bite.

Here is the recipe so next time you are grilling or perhaps want to try eating raw zucchini you can try out this recipe and I know you won't be disappointed.


1 large zucchini diced

1 can of chickpeas (drained)

1 handful of a leafy green ( I used spinach, but you can use kale, watercress, lettuce etc)

1 handful of arugula

1 red bell pepper (diced)

1 small red onion (diced)

6-8 strawberries (cut into slices)

Brie or Feta cheese ( add how much you want)

For the Dressing:

  • 3 tablespoons olive oil

  • 3 tablespoons balsamic vinegar

  • 3 tablespoons mayonnaise

  • 2 tablespoons water

  • 2 cloves garlic, pressed

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • salt and ground black pepper to taste

Add all the Salad ingredients to a bowl. Mix the dressing in, Toss and Serve!

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