Salads
Tomato cucumber zucchini salad
This simple tomato cucumber zucchini salad is just satisfying and simple! You need roasted zucchini to make this Mediterranean recipe for lunch or as a side!
We still have some zucchini in the garden and we've been putting them to use. We eat them raw, but prefer them roasted with garlic and feta, so we usually roast a bunch in the oven as we find it easier to do. And they did so well in this tomato cucumber zucchini salad with feta and arugula! It’s simply notable.
We had made some of our flat oatmeal bread and just used it to transport the salad into our mouth. Basically had it like a dip.
In our humble opinion, you won’t need much more for lunch. Unless you’re hungry.
You can have it as a side too, it would go with grilled meat or fish, even falafels. We hope you enjoy it too, here’s the recipe:
- Yield: 1
- Prep: 10 minutes
- Total: 10 minutes
Ingredients
- 1 cup roasted zucchini, thinly chopped
- 1 garlic clove, minced
- 1 cup cherry tomatoes, chopped
- 1 tbsp olives, pitted and thinly chopped
- 1 mini cucumber, chopped (or ½ regular sized)
- 2 tbsp fresh herbs like basil or dill, thinly chopped*
- 1 cup arugula, chopped
- 1 1/2 tbsp feta, crumbled
- 1 tbsp thinly chopped onion
- 1 tbsp olive oil
- lemon, salt and pepper to taste
Method
- Add everything to a bowl and season with lemon juice, salt and pepper to taste.
- Serve with bread and/or protein of choice.
Notes
*we also used a tbsp of purslane from the garden, but it's not necessary if you don't have it
