This easy roasted zucchini tomato salad is full of colour and flavour. Zucchini and tomatoes are roasted with Feta cheese, black olives and onions.
The vegetables and cheese mixture are delicious fresh out of the oven, but amazing when cold as the flavours have had a chance to develop. This could be served as a side dish too with fish or chicken.
How to make roasted zucchini tomato salad
This is an easy dish to throw together and a great use of zucchini. It is as simple as cutting the vegetables, marinating the Feta cheese and roasting them.
If you don't want to marinate the Feta cheese, add the cheese to the roasted vegetables as per the recipe card below, then toss the roasted vegetables in the marinade to serve.
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More Low Carb Vegetable Salads
Grilled Chayote Zucchini Salad
Grilled Fennel Salad with Halloumi
Avocado, Tomato, Cucumber & Feta Salad
Mediterranean Tomato Cucumber Salad
This post may contain affiliate links. Please read my disclosure policy for more information.
Roasted Zucchini Tomato Feta Salad
Ingredients
- 2 zucchini cut into 1 inch slices
- 10 cherry tomatoes
- 3 cloves garlic peeled and sliced
- 2 red onions Peeled and cut into quarters
- 10 black olives
- 8 oz Feta cheese
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 2 tablespoons thyme fresh
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Cut the feta cheese into 1cm thick slices and place in a shallow dish.
- In a small bowl, mix together 1 tablespoon of the olive oil, the balsamic vinegar, lemon juice and half of the thyme.
- Pour over the feta and leave to marinade for at least 1 hour.
- Preheat the oven to 230C/450F degrees
- Place the zucchini, garlic and onions into a roasting tin and drizzle over the remaining olive oil. Season with the salt and pepper. Roast for 30 minutes, turning occasionally.
- Add the marinated feta cheese, cherry tomatoes, olives and thyme. Cook for 10 minutes until the vegetables are tender.
- Transfer the roasted vegetables and feta cheese to serving plates and spoon over the remaining marinade.
Notes
Nutrition
This recipe was originally published in September 2011. I've revised the photographs and content.
This post may contain affiliate links. Please read my disclosure policy for more information.
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