Food & Cooking Recipes Salad Recipes Greek Salad with Zucchini, Feta, and Tomatoes 3.8 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 3, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 45 mins Servings: 4 This rendition of Greek salad features broiled zucchini and tomatoes, which gives the vegetables a sweeter flavor. Feta adds a welcome tang in this summery dish. Ingredients 3 medium zucchini (about 8 ounces each), halved lengthwise and sliced 1 inch thick crosswise 2 pints (about 4 cups) grape tomatoes 1 tablespoon dried dill 3 tablespoons olive oil Coarse salt and ground pepper 2 (6-inch) pita breads, split horizontally 2 tablespoons red-wine vinegar 2 romaine-lettuce hearts (12 to 14 ounces total), cut into 1-inch pieces 4 ounces feta cheese ¼ cup Kalamata olives, pitted Directions Heat broiler. If using a broiler-proof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), toss zucchini and tomatoes with dill, 1 tablespoon oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Broil until tender and slightly charred, 20 to 25 minutes; transfer to a plate to cool. Wipe sheet (or pan) clean with a paper towel. Place split pitas on sheet (or pan); broil until lightly browned, 1 to 3 minutes per side (watch closely). Cool, then break into small pieces. In a small jar or bowl, combine vinegar and remaining 2 tablespoons oil with 1/2 teaspoon salt and 1/8 teaspoon pepper; shake or whisk until combined and thickened. Divide lettuce, zucchini mixture, pita pieces, feta, and olives among serving plates; drizzle with dressing as desired. Cook's Notes You can complete this recipe through step 3 a few hours ahead of time; set aside zucchini mixture, pita pieces, and dressing at room temperature until ready to serve. Rate it Print