Baked Zucchini and Tomato Salad with Almonds

6 servings

75 minutes

This salad of roasted zucchini and tomatoes with almonds embodies the atmosphere of Greek cuisine, where simple ingredients transform into a refined dish. Roasted tomatoes reveal their sweetness with a light caramelization, while sautéed zucchini slices retain fresh juiciness and crunch. Red onion adds zest, and balsamic vinegar brings a mild tang that balances the flavor. Almonds provide texture and a nutty aroma, making each bite rich and multifaceted. This salad can be served as a standalone dish or as a side to fish or meat. It is perfect for a light dinner on a warm summer evening, offering a sense of Mediterranean freshness and harmony.

Energy value per serving

• Calories: 238.1
• Proteins: 4.8g
• Fats: 18g
• Carbohydrates: 15.4g

Ingredients

• Tomatoes: 10 pc
• Olive oil: 4 tbsp
• Zucchini: 2 pc
• Red onion: 2 head
• Almond: 50 g
• Balsamic vinegar: 2 tbsp

Cooking steps

1. Preheat the oven to 150 degrees. Cut the tomatoes in half, place them cut side up on a baking sheet, drizzle with oil, and bake for 1 hour.

   Required ingredients:

   • Tomatoes: 10 pieces
   • Olive oil: 4 tablespoons

2. Slice the zucchini, cut the red onion into wedges, drizzle with olive oil, and grill in a skillet for 5 minutes on each side.

   Required ingredients:

   • Zucchini: 2 pieces
   • Red onion: 2 heads
   • Olive oil: 4 tablespoons

3. Transfer the prepared vegetables to a plate, drizzle with vinegar, season with salt, and sprinkle with chopped almonds.

   Required ingredients:

   • Balsamic vinegar: 2 tablespoons
   • Almond: 50 g
   • Olive oil: 4 tablespoons