Roasted Zucchini and Tomato Salad: Simple, Hearty and Delicious
I find myself turning to this roasted zucchini and tomato salad time and again! The zucchini roasts to perfection, bringing out its natural sweetness, while the fresh tomatoes add a burst of juiciness. A sprinkle of cheese ties everything together, making it a truly satisfying salad.
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This roasted zucchini tomato salad is a simple, flavorful dish that makes the most of fresh summer produce. What sets this salad apart is its mix of roasted and fresh ingredients, creating a contrast of textures and flavors. It’s an easy go-to recipe that works as a side dish or a light meal, always delivering vibrant, seasonal flavors.
Why You Will Love This Recipe
- Perfect Balance of Flavors: Roasted zucchini brings sweetness, and fresh tomatoes add a burst of juiciness.
- It’s incredibly delicious! Ultimately, it’s just really, really tasty! The combination of flavors and textures is simply irresistible.
- Versatile: This salad can be served warm or cold. Enjoy it as a side dish, light meal, or a snack.
- Make-ahead friendly: You can roast the zucchini and prepare the tomatoes beforehand, then simply assemble the salad when you’re ready to serve.
- Crowd-pleaser: This salad is always a hit at gatherings. It’s a delicious and visually appealing dish that everyone will enjoy.
Ingredients
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Wash the zucchini and cut them lengthwise in half. Make cris-cross over them using a sharp knife. Now, cut each long piece of zucchini into half.
Step 2: Heat a deep frying pan with olive oil. Put the zucchini. Add the butter and fry for 6-7 minutes or until golden brown.
Step 3: Put the zucchini in the baking tray. Place them in the oven to finish baking for 8-10 minutes or until soft.
Step 4: Cut the cherry tomatoes. Place them in a mixing bowl and add the onion, garlic, parsley, oregano, a little olive oil (½ teaspoon), balsamic vinegar, and salt to taste.
Step 5: Put the prepared zucchini on a serving plate or board. Grate the cheese on top.
Step 6: Add the tomato mixture. Sprinkle with additional parsley.
Expert Tips
- When roasting the zucchini, make sure not to overcrowd the baking tray. This ensures they roast evenly and become golden and tender without becoming soggy.
- If you use unsalted butter, add a pinch of salt when frying the zucchini.
- If Pecorino Romano isn’t your favorite, swap it for Parmesan or even creamy goat cheese for a different flavor profile.
- While this salad is absolutely best enjoyed the same day it’s made, leftovers can be stored in an airtight container in the refrigerator for 1-2 days. Make sure the zucchini and tomato mixture are stored separately.
More Salad Recipes
- Simple, fresh, and bursting with flavor—this Italian Chopped Salad is everything you need for a quick, satisfying meal. Perfect as a light lunch or a side dish to complement any meal. You’ll love how easy it is to make and how delicious it tastes – chop, toss, dig in!
- Bright, fresh, and full of flavor, this Blueberry Grape Salad is the perfect dish to brighten up your day! Packed with sweet, juicy fruits, creamy avocado, and a tangy balsamic glaze, it’s a salad that’s simple to make yet impressive enough for any occasion.
- Upgrade your lunchtime routine with this easy tuna chickpea salad! Packed with flavor and a creamy avocado dressing, it’s the perfect summery meal.
- Whip up a delicious and satisfying vegan side in under 30 minutes! This Moroccan lentil and roasted carrot salad is packed with flavor and perfect for a busy weeknight.
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Ingredients
- 2 medium zucchinis
- 3 tablespoon olive oil
- 1 tablespoon butter salted
- 1 cup cherry tomatoes
- 2 cloves garlic minced
- ¼ cup parsley chopped
- 1 medium red onion finely chopped
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- ¼ cup Pecorino Romano cheese grated
- Salt to taste
Instructions
Prepare the zucchini:
- Preheat the oven to 450℉. Place baking paper on a baking tray.
- Wash the zucchini and cut them lengthwise in half. Make cris-cross over them using a sharp knife (see step-by-step image). Now, cut each long piece of zucchini into half. You must get eight pieces of zucchini.
- Heat a deep frying pan with olive oil. Put the zucchini. Add the salted butter and fry for 6-7 minutes or until golden brown. If you use unsalted butter, add a pinch of salt to the pan.
- Put the courgettes in the baking tray. Place them in the oven to finish baking for 8-10 minutes or until soft. Note: Zucchini should not be too soft. They should have a slight crunch.
Prepare the tomato mixture:
- Cut the cherry tomatoes. Place them in a mixing bowl and add the onion, garlic, parsley, oregano, a little olive oil (½ teaspoon), balsamic vinegar, and salt to taste. Refrigerate until the zucchini is baked.
Serve:
- Put the prepared zucchini on a serving plate or board. Grate the cheese on top and add the tomato mixture. Sprinkle with additional parsley.
Notes
- When roasting the zucchini, make sure not to overcrowd the baking tray. This ensures they roast evenly and become golden and tender without becoming soggy.
- If you use unsalted butter, add a pinch of salt when frying the zucchini.
- If Pecorino Romano isn’t your favorite, swap it for Parmesan or even creamy goat cheese for a different flavor profile.
