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.
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.
- 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.
- Courgette: 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.
- Balsamic vinegar: 2 tablespoons
- Almond: 50 g
- Olive oil: 4 tablespoons
