Spanish Salad with Roasted Zucchini, Tomatoes and Manchego Cheese Recipe
This salad combines gently roasted zucchini, fresh tomatoes and firm Manchego cheese to create a light yet satisfying dish. In Spain, similar combinations often appear on summer tables as a meal between lunch and dinner, when no one wants a heavy course. The flavor is fresh, slightly nutty from the cheese, and full of olive oil aroma.
A simple Mediterranean-style salad that highlights the natural sweetness of roasted zucchini, the freshness of tomatoes and the nutty depth of Manchego cheese, all tied together with good olive oil and balsamic vinegar.
Chef's tips
Don’t overbake the zucchini – it should stay slightly firm so the salad doesn’t turn mushy. Use the best quality olive oil you have, because its flavor is very noticeable in such a simple dish.
How to serve
Serve on a large platter in the center of the table so everyone can help themselves. Add crusty bread on the side to soak up the juices and dressing. For a more substantial meal, serve alongside grilled seafood or a simple tortilla española.
Ingredients
- zucchini - 2 piece
- tomatoes - 200 g
- Manchego cheese - 60 g
- olive oil - 3 tablespoons
- balsamic vinegar - 1 tablespoon
- garlic - 1 clove
- thyme - 0.5 teaspoons
- arugula - 40 g
- salt
- black pepper
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Wash the zucchinis, trim the ends and slice into rounds about 0.5 cm thick. Peel the garlic and finely chop it.
- Arrange the zucchini slices on the tray in a single layer. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, pepper, thyme and the chopped garlic. Gently turn the slices so the seasonings are distributed evenly.
- Place the tray in the oven and bake for 15–20 minutes, until the zucchini softens and is lightly browned at the edges but not falling apart.
- Meanwhile, wash the cherry tomatoes and cut them in half. Cut the Manchego cheese into thin shavings or small triangles.
- Rinse the arugula and dry it well (for example in a salad spinner or on paper towels).
- Remove the roasted zucchini from the oven and set aside for 5 minutes to cool slightly – it should be warm but not hot.
- On a large plate or platter, spread out the arugula, then arrange the zucchini slices and tomato halves on top. Sprinkle with the Manchego shavings.
- In a small bowl, mix 1 tablespoon of olive oil with the balsamic vinegar, a pinch of salt and pepper. Drizzle over the salad just before serving.
Storage
No storage information available for this dish.
This salad is inspired by light Spanish evening meals, when it’s too hot for heavy food but you still want something satisfying and full of flavor. The combination of warm zucchini and cool tomatoes with salty cheese is one I return to all summer long.
