This healthy Greek Zucchini Salad is full of fresh ingredients, like grilled zucchini and peaches, served on toast. The perfect summer bite.

Greek Zucchini Salad

It’s almost the weekend! Here’s a delicious appetizer to serve for a few friends, or for a snack dinner: Greek Zucchini Salad Toasts.

Greek Zucchini Salad Toast recipe is an easy, savory appetizer, lunch or party snack in the summer! The bread is topped with zucchini, feta, tomatoes, peaches, and olives, for the perfect bite. You may also serve the salad as a side dish (with no toast). Or, maybe you’ve already printed out our Fabulous Greek Pasta Salad (watch the video!)

Greek Zucchini Salad Toasts

There are so many ways to prepare zucchini, but one of my favorite ways is grilling, because of the texture and flavor. For this recipe, think “Greek Zucchini Salad” on toast!

Greek Zucchini Salad with Toasts

Why we love Greek Zucchini Salad Toasts

Grilled zucchini adds delicious smokiness to this fresh summer salad of tomatoes, juicy peaches, sharp kalamata olives, sweet honey, tangy feta, and herbaceous basil. Really, it just screams “summer!”

making a Greek Zucchini Salad Toast

Though its flavor is subtle, zucchini absorbs seasonings readily, and develops deep complexity when grilled. In this recipe, the grilled squash is doused with a flavorful oil made with garlic, cumin and coriander. If you have extra time, marinate the grilled zucchini pieces in the spicy oil for up to 24 hours to help build flavor. You can serve the dish hot off the grill, or prepare in advance, then serve at room temperature.

zucchini toast

Greek Zucchini Salad Toasts Ingredients:

Let’s get started with these simple ingredients! Put a bumper crop of zucchini to use in this fresh spin on a crostini appetizer recipe!

  • Zucchini
  • Olive oil
  • Salt & pepper
  • Bread – Ciabatta or rustic loaf
  • Cherry tomatoes
  • Feta cheese
  • Peach
  • Kalamata olives
  • Fresh basil
  • Honey

Greek Zucchini Salad with peaches toasts

How to make zucchini toasts

Here we spoon this salad onto toasts, to serve as an appetizer, but it also is perfect to toss into a bowl along with some chicken and spring mix for a hearty summer salad. You can replace the peaches, or add more fruit to the salad, along with other vegetables like cucumber and red onion. Grab the full recipe below!

  1. Cross hatch both sides of the zucchini, cutting only about 1/8 inch down. This process helps the zucchini to release its excess moisture, thus browning better and remaining tender yet firm (rather than soggy and mushy).
  2. Season both sides of the zucchini with salt and place on a paper towel to absorb excess moisture. Let sit 10 minutes. Preheat grill to high.
  3. Spread a generous layer of mayo onto each bread slice and set aside.
  4. Use a paper towel to dab any moisture off of both sides of the zucchini, then brush both sides with olive oil and season with salt and pepper. Grill until golden brown and lightly charred. If the grill is too hot, reduce heat to medium-high. As the zucchini grills, grill the bread until golden brown and crunchy. You may need to lower the heat to avoid charring the bread. You can also broil the bread in the oven or in a skillet for more even toasting.
  5. Remove zucchini and bread from the heat and let cool. Slice zucchini into bite-size pieces and toss together with the tomatoes, feta, peach, olives, basil, and honey.
  6. Serve chilled, spooned onto the toasts or tossed in a salad and enjoy!

Greek Zucchini Salad Toasts

Summer is … fresh zucchini

Friends, we’re getting closer to getting into our new little house we’ve been working on! Stay tuned for all the details. In the meantime, we were recently visiting my dad in southern Oregon and, coming from Ashland, we took the long way (back roads) to get there.

Summer is … taking the long road home, barbecuing in our little air B&B (small space) with new friends, taking walks at the end of a dusty, long day (remodels are a mess!), enjoying flowers that a friend brought from her Portland garden (thank you, Sandy!), going to free summer concerts, watching the sunsets, and bike rides that go on forever. It’s also garden foods, like fresh zucchini!

a bite of zucchini toast

And more importantly …

Forgiveness.
Grace, goodness, and mercy, that follow us all the days of our lives.
Dinner invites (when you don’t feel like it), because hospitality matters!
Offering to help friends with a couple dishes for various family reunions.
Sending out a card to someone you’ve been thinking about.
Staying off social media–not wasting time on other people’s business.

Most of you know I schedule out a lot of my social media—a huge time saver, especially as a food blogger! Today is the day that counts—there’s so much to be done. I personally do not want to waste any time!

Hope you’re all enjoying summer!

blue bowl of Greek Zucchini Salad

More summer zucchini recipes:

Grilled Zucchini Burrata Chicken Salad

Greek Peasant Salad Recipe

Greek Black Rice Caprese Salad Recipe

Zucchini Zoodle Salad

Greek Zucchini Salad Toasts
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Greek Zucchini Salad Toasts

There are so many ways to prepare zucchini, and one of my favorite ways is grilling, because of the texture and flavor. Grilled zucchini adds delicious smokiness to this fresh summer salad of tomatoes, juicy peaches, sharp kalamata olives, sweet honey, tangy feta, and herbaceous basil. Here I spoon this salad onto toasts to serve an an appetizer, but it also is perfect to toss into a bowl, along with some chicken and spring mix, for a hearty summer salad. You can replace the peaches, or add more fruit to the salad, along with other vegetables like cucumber and red onion.

Ingredients

  • 2 zucchini, cut diagonally into 1’’ thick rounds
  • Olive oil to brush
  • Salt and pepper to season
  • 12 2x3-inch slices sturdy bread, ciabatta or rustic loaf
  • c mayonnaise
  • 1 heaping c cherry tomatoes, quartered
  • 8 oz c feta cheese, crumbled
  • 1 peach, chopped
  • ½ c kalamata olives, roughly chopped
  • 8-10 leaves basil, chiffonade
  • 1 ½ Tbsp honey

Instructions

  • Cross hatch both sides of the zucchini, cutting only about ⅛ inch down. This process helps the zucchini to release its excess moisture, thus browning better and remaining tender yet firm (rather than soggy and mushy).
  • Season both sides of the zucchini with salt and place on a paper towel to absorb excess moisture. Let sit 10 minutes. Preheat grill to high.
  • Spread a generous layer of mayo onto each bread slice and set aside.
  • Use a paper towel to dab any moisture off of both sides of the zucchini, then brush both sides with olive oil and season with salt and pepper. Grill until golden brown and lightly charred—2-3 minutes per side. If the grill is too hot, reduce heat to medium-high. As the zucchini grills, grill the bread until golden brown and crunchy. You may need to lower the heat to avoid charring the bread. You can also broil the bread in the oven or in a skillet for more even toasting.
  • Remove zucchini and bread from the heat and let cool. Slice zucchini into bite-size pieces and toss together with the tomatoes, feta, peach, olives, basil, and honey.
  • Serve chilled, spooned onto the toasts or tossed in a salad and enjoy!
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

Greek Zucchini Salad Toasts

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