Spanish Roasted Zucchini and Feta Salad Recipe
This salad, inspired by Spanish tapas, combines the sweetness of roasted zucchini, salty cheese and fresh herbs. In Spain, similar vegetable snacks often appear on the table when friends drop by “just for a moment”, which usually turns into long evening conversations. The flavors are a bit reminiscent of Greek salad, but here the vegetables are warm and gently roasted.
A simple tapas-style salad that brings together sweet roasted zucchini, salty feta and aromatic herbs in a warm, comforting dish that works both as an appetizer and a light main.
Chef's tips
Roast the vegetables long enough for the edges to caramelize slightly – this gives the salad a deeper, sweeter flavor. Don’t overdo the salt at the beginning; taste again after adding the feta and adjust the seasoning only at the end.
How to serve
Serve on a large platter so everyone can help themselves, alongside other tapas like marinated olives, grilled peppers or crusty bread with olive oil. It also works well as a side dish to grilled fish or chicken.
Ingredients
- zucchini medium, about 500 g total - 2 pieces
- feta cheese or another firm brined cheese - 120 g
- red bell pepper medium - 1 piece
- red onion thinly sliced - 0.5 pieces
- black olives pitted - 60 g
- olive oil for roasting and dressing - 3 tablespoons
- red wine vinegar - 1.5 tablespoons
- garlic finely chopped or grated - 1 clove
- dried oregano - 1 teaspoon
- parsley fresh, chopped - 2 tablespoons
- salt to taste, carefully because feta is salty
- black pepper freshly ground, to taste
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 half-moons about 1 cm thick. Remove the seeds and membranes from the pepper and cut it into strips.
- Spread the zucchini and pepper on the tray in a single layer. Drizzle with 2 tablespoons of olive oil, sprinkle with half of the oregano, lightly season with salt and pepper. Toss with your hands so the vegetables are evenly coated in oil.
- Place the tray in the oven and roast for 18–20 minutes, until the vegetables soften and the edges are lightly browned.
- Meanwhile, slice the red onion into thin strips, cut the olives in half, and crumble the feta with your fingers or cut it into cubes.
- Make the dressing: in a small bowl mix 1 tablespoon of olive oil, the wine vinegar, chopped garlic, the remaining oregano, a pinch of salt and pepper. Stir until the dressing is smooth.
- Remove the roasted vegetables from the oven and let them cool for 5 minutes – they should be warm but not hot.
- Transfer the roasted zucchini and pepper to a large bowl, add the onion, olives and half of the feta. Pour over the dressing and gently toss with a spoon so you don’t mash the vegetables.
- Sprinkle with the remaining feta and the freshly chopped parsley. Serve immediately warm or at room temperature.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem wyjmij na 15–20 minut, aby się ogrzała do temperatury pokojowej; nie zamrażaj, bo warzywa staną się wodniste.
