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.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
3
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
Main Ingredient:
zucchini
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
In fridge:
1 days
Freezing:
No
Sałatka najlepiej smakuje świeża, bo rukola szybko więdnie. Jeśli chcesz coś zachować na później, przechowuj osobno upieczoną cukinię i sos, a świeże warzywa dodaj dopiero przed podaniem.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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