This healthy Greek Zucchini Toasts is a salad recipe packed full of summer: grilled zucchini, peaches, and tomatoes, and served on toast.

Greek Zucchini Salad

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Enjoy this easy snack dinner: Greek Zucchini Toasts. This mediterrean zucchini recipe can be served on toast, or separate as a delicious summer salad.

Greek Zucchini 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).

Greek Zucchini 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! Or, maybe you’ve already tried our Fabulous Greek Pasta Salad (watch the video!) or Smokey Zucchini Salsa recipe if you have extra zucchini sitting on the counter.

Greek Zucchini Salad with Toasts

Why we love this recipe

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!”

  • Ultimate summer snack or lunch.
  • We love the combination of peaches, tomatoes, and grilled zucchini.
  • You can serve it on toast or as a salad.

making a Greek Zucchini Salad Toast

What happens when you grill zucchini?

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

Gather these ingredients to make Greek Zucchini Toasts:

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 (or smaller bites use a baguette)
  • Cherry tomatoes: we love heirloom tomatoes this time of year
  • Feta cheese
  • Peaches
  • 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

Tips and substitutions:

  • Use nectarines in place of peaches.
  • For a zippier taste, add in some kalamata olives.
  • If you don’t have time to grill the zucchini, you can julienne fresh. The flavor won’t quite be the same, but it will still be delicious.
  • Serve on crostini for smaller bites (for a great summer appetizer).
  • Add a drizzle of balsamic glaze on top of this recipe.

a bite of zucchini toast

Summer is … fresh zucchini

Friends, we went on a road trip this past weekend. We stopped off at a Farmer’s market and gathered up zucchini, peaches, and tomatoes. Oh, and some fresh basil. The inspiration of this recipe came from fresh sumer produce.

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!

Enjoy!

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.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
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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!
Cuisine: Greek
Course: Appetizer
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Greek Zucchini Salad Toasts