Lemon-Oregano Grilled Vegetable Salad with Feta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A colorful medley of grilled zucchini, bell peppers, and red onions tossed with a bright lemon-oregano dressing and crumbled feta cheese. This mediterranean-inspired salads (vegetarian) ready in about 30 minutes pairs olive oil, fresh lemon juice, dried oregano into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium zucchini, sliced into 1/4-inch thick rounds
• 1 large red bell pepper, cut into 1-inch strips
• 1 large yellow bell pepper, cut into 1-inch strips
• 1 medium red onion, cut into 1/2-inch thick slices
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). In a large bowl, toss 2 sliced zucchinis, 1 large red bell pepper cut into strips, 1 large yellow bell pepper cut into strips, and 1 medium red onion sliced into 1/2-inch thick rings with 2 tbsp olive oil, 3/4 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Grill the vegetables for 4-5 minutes per side until tender and charred in spots, turning carefully to avoid breaking.
3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp fresh lemon juice, and 1 tsp dried oregano to make the dressing.
4. Step 4: Transfer the grilled vegetables to a serving bowl, drizzle with the lemon-oregano dressing, and toss gently to coat.
5. Step 5: Sprinkle 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley over the top. Serve warm or at room temperature.