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Roasted Tomato and Zucchini Salad

Roasted Tomato and Zucchini Salad

"A colorful grilled tomato and zucchini salad with slices of fresh mozzarella cheese and a simple balsamic vinaigrette."
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servings 584 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 584 kcal
  • 29%
  • Fat:
  • 50.5 g
  • 78%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Cut tomatoes into 1/2-inch slices, and zucchini lengthwise into 1/8-inch ribbons. Season both with minced garlic, salt and pepper and drizzle with Bertolli Extra Virgin Olive Oil. Roast on grill with cut side up for about 10 minutes, or until nice and evenly roasted.
  2. To assemble the salad: Place the tomato, zucchini (folded) and mozzarella on top of each other, like a tower, with a basil leaf in between layers. Season layers with salt and pepper and a drizzle of dressing. Sprinkle with shaved Parmesan on top.


  • Recipe courtesy of Chef Fabio Viviani, Owner and Executive Chef of Firenze Osteria Italian Restaurant and Martini Bar.

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Read all reviews 6
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Thanks for this reminder on stacked caprese salad. So impressive as a salad and everyone is always so surpised at something so simple but so delicious. I usually use the big beef tomatoes and th...

This is YUMMY- it really doesn't need to be grilled though. Served fresh its so good. Also, next time I might just toss it in a bowl with the dressing and serve like that, with mozzarella balls ...

This was good, although not as good as I hoped it would be. I only cooked the zucchini, and not the cheese or tomatoes, and I sprinkled dry basil in the dressing instead of having basil leaves....

This is sooooo good. It is annoying to slice the zucchini so thin, so I'm just going to slice it crossways next time I make it. Also, I chopped the basil and added it to the dressing instead o...

This was a hit as an appetizer

Wow, this was so good! It was nowhere near as pretty as the picture, but it was delicious!

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