I still have some zucchini in the garden and I’ve been putting them to use. I eat them raw, but prefer them roasted with garlic and feta, so I usually roast a bunch in the oven as I find it easier to do. And they did so well in this tomato cucumber zucchini salad with feta and arugula! It’s simply amazing.
I had made some of my flat oatmeal bread and just used it to transport the salad into my mouth. Basically had it like a dip.
In my humble opinion, you won’t need much more for lunch. Unless you’re very hungry.
You can have it as a side too, it would go with grilled meat or fish, even falafels. I hope you enjoy it too, here’s the recipe:
More Easy Salad Recipes:
Tomato Cucumber Zucchini Salad
This easy tomato cucumber zucchini salad is just delicious and super simple! You need roasted zucchini to make this Mediterranean recipe for lunch or as a side!
Ingredients
- 1 cup roasted zucchini, thinly chopped
- 1 garlic clove, minced
- 1 cup cherry tomatoes, chopped
- 1 tbsp olives, pitted and thinly chopped
- 1 mini cucumber, chopped (or ½ regular sized)
- 2 tbsp fresh herbs like basil or dill, thinly chopped*
- 1 cup arugula, chopped
- 1 1/2 tbsp feta, crumbled
- 1 tbsp thinly chopped onion
- 1 tbsp olive oil
- lemon, salt and pepper to taste
Instructions
- Add everything to a bowl and season with lemon juice, salt and pepper to taste.
- Serve with bread and/or protein of choice.
Notes
*I also used a tbsp of purslane from the garden, but it's not necessary if you don't have it
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 283Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 13mgSodium: 512mgCarbohydrates: 27gFiber: 8gSugar: 13gProtein: 9g
Originally published in July 2025, last updated in July 2026.