Keto Grilled Zucchini & Feta Salad with Lemon-Oregano Vinaigrette

This Grilled Zucchini & Feta Salad first came together during a backyard cookout when we were craving something more refreshing than a heavy side but still wanted big flavor. We had zucchini fresh from the market and a block of creamy feta waiting in the fridge. Once the grill was hot, we decided to char the zucchini just enough to bring out its sweetness and build a salad that could stand proudly next to burgers, kebabs, or even grilled halloumi.

What we love most is the way the warm grilled zucchini takes on just enough smokiness and softens without losing structure. Tossing it with a handful of briny feta, fresh mint, and a bright lemon-oregano vinaigrette makes each bite sing. The balance of warm and cool, savory and tangy, is exactly what a summer side dish should offer.

This salad feels just right on a summer evening when the sun is still high and the grill is doing most of the work. It’s light enough to keep us feeling good, but flavorful enough to make it into our regular rotation. Plus, it’s incredibly versatile—we’ve added grilled chicken to make it a main dish or thrown in a handful of arugula for more greens.

For anyone looking for an easy, impressive, and naturally keto side that feels elevated but requires almost no fuss, this one delivers.

Keto Grilled Zucchini & Feta Salad with Lemon-Oregano Vinaigrette

This Grilled Zucchini & Feta Salad brings together warm, smoky zucchini slices with creamy feta, fresh mint, and a zesty lemon-oregano vinaigrette. It’s an ideal low-carb summer side that pairs beautifully with grilled meats or can stand alone as a light main. Approximately 180 calories per serving.

Cuisine: Healthy, Mediterranean Courses: Dinner, Lunch, Meal Prep, Sides, Snacks

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Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Difficulty: Beginner Servings: 4 Calories: 180

Ingredients

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For the Salad:

• 2 medium 2 zucchini, sliced into 1/4-inch rounds
• 1 tablespoon olive oil (for grilling)
• ¹⁄₃ cup crumbled feta cheese
• 2 tablespoons fresh mint, chopped
• Salt and pepper, to taste

For the Lemon-Oregano Vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• ¹⁄₂ teaspoon dried oregano
• ¹⁄₂ teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

Grill the Zucchini:

1. Preheat the grill or grill pan over medium-high heat.
2. Toss zucchini slices in 1 tablespoon olive oil and season lightly with salt and pepper.
3. Grill for 3–4 minutes per side until grill marks appear and the zucchini is just tender.

Make the Vinaigrette:

1. In a small bowl, whisk together olive oil, lemon juice, oregano, Dijon, salt, and pepper until well combined.

Assemble the Salad:

1. Place grilled zucchini in a serving bowl.
2. Drizzle with vinaigrette and toss gently.
3. Top with crumbled feta and chopped mint.
4. Serve immediately or let sit for 10 minutes for flavors to meld.

Nutrition Facts

Servings: 4 ServingCalories:180kcalTotal Fat:15gSaturated Fat: 5gTotal Carbohydrate:5gDietary Fiber: 2gSugars: 2gProtein:6g

Note

Substitutions & Variations

• No grill? Use a stovetop grill pan or roast zucchini slices in the oven.
• Herb Swap: Try fresh basil or parsley in place of mint.
• Add Protein: Top with grilled chicken, shrimp, or sliced steak for a full meal.
• More Crunch: Add pine nuts or toasted almonds.

Keywords: keto summer salad, grilled zucchini salad, lemon oregano vinaigrette, feta zucchini salad, mediterranean keto side dish

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