by | Jan 24, 2023

Mediterranean Zucchini and Olive Salad

This is a perfect summer dish, it’s light and fresh, with the olives giving a rich flavour. The fact that it’s super quick and easy to make is just a bonus.
Prep Time 10 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine Salad
Servings 2 - 3 people


  • 3 tbsp Olive Oil
  • 100g Olives (choose your favourite variety)
  • 1 Lemon, peel thick strips of rind with a peeler
  • 4-5 Sprigs of Thyme
  • 1 Long Red Chilli, seeds removed and quartered lengthways (optional)
  • 1 Large Zucchini or 2 small, halved lengthways and sliced into 1 cm pieces


  • Add the olive oil, olives, thyme, lemon and chilli to a large frying pan, put on the stove and cook on a very low heat for 10 minutes.
  • Meanwhile cut your zucchini in half lengthways and slice into 1 cm pieces.
  • After 10 minutes, using a slotted spoon or small sieve, strain the aromatics and olives from the oil and set aside.
  • Turn up the heat and let the oil come to a higher temperature, after a minute add the sliced zucchini. Cook on high for 2-3 minutes until the zucchini has some colour but is still firm. Turn off the heat, add the olives and aromatics back to the pan and toss to combine.
  • Serve on a pretty platter or bowl. You can add fresh soft herbs like basil or parsley as a garnish.


  • If you’re a cheese addict like me, this dish would be great with some crumbled feta or a heavy grating of parmesan. 
  • If there’s leftover oil in the pan once you’ve dished up, keep it and use it as the base for a quick salad dressing.
Keyword Fresh, Light, Zesty