Vegetable salad with zucchini and ciabatta
4 servings
20 minutes
This refreshing vegetable salad with zucchini and ciabatta is a true ode to the lightness and simplicity of European cuisine. It harmoniously combines fresh tomatoes and cucumbers, aromatic roasted zucchini, tangy olives, and tender lettuce leaves. The light acidity of balsamic vinegar enhances the natural flavors of the ingredients, while the crispy slices of ciabatta add textural variety. Tarragon, generously added during roasting, fills the salad with an exquisite aroma. This salad is perfect as a standalone dish for a light dinner or as an elegant addition to the main menu. Its freshness and rich flavor make it a magnificent choice for a summer feast.
1
Chop the zucchini into cubes and sauté in olive oil, generously sprinkling with tarragon — it's very important that the oil is extra virgin.
- Zucchini: 1 piece
- Extra virgin olive oil: to taste
- Dried tarragon: to taste
2
Fry a few pieces of ciabatta in a small amount of oil.
- Ciabatta: to taste
- Extra virgin olive oil: to taste
3
Cut the tomatoes and cucumbers into large cubes, mix with salad leaves (1 pack) and olives, and add zucchini as well.
- Tomatoes: 2 pieces
- Cucumbers: 2 pieces
- Mixed salad leaves (party mix): to taste
- Pitted black olives: 1 jar
- Zucchini: 1 piece
4
Serve with ciabatta, drizzled with vinegar on the salad.
- Ciabatta: to taste
- Balsamic vinegar: to taste
