Roasted Tomato and Zucchini Salad Recipe -
Roasted Tomato and Zucchini Salad Recipe

Roasted Tomato and Zucchini Salad

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"A colorful grilled tomato and zucchini salad with slices of fresh mozzarella cheese and a simple balsamic vinaigrette."

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Original recipe makes 4 servings Change Servings


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

Reviews More Reviews

Jun 17, 2010

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 then I don't have to stack so high.

Jun 16, 2010

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 and cherry tomatoes. These little towers look lovely, but are impossible to eat without dismantling anyways. Yummy either way! You don't need the zucchini either. It looks nice, but you don't really taste it, and its a pain to slice them so thin. Oh, and where did they get the nutritional facts for this? 50 grams of fat and 584 calories per serving? Ummmm I don't think that would be right even if you ate 20 of them!


11 Ratings

Jul 27, 2010

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. And I totally forgot the salt and pepper and Parmesan cheese (I know, I'm ridiculous). But what I didn't like about the recipe was the dressing, which I followed exactly. My boyfriend loved it though, so maybe it was just me. I would make this again but tweak the dressing...I'm not sure how though! It's obviously just my personal preference...otherwise great recipe. The tomato, mozzarella, and zucchini goes really well together, and look so pretty stacked up.

Jun 24, 2010

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 of using whole leaves. I forgot the paprika but didn't miss it. I think the oil content here is a bit much as well (this IS a Bertolli recipe). I used much less.

Jun 16, 2010

This was a hit as an appetizer

Jul 15, 2011

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


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  • Calories
  • 584 kcal
  • 29%
  • Carbohydrates
  • 13.7 g
  • 4%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 50.5 g
  • 78%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 18.8 g
  • 38%
  • Sodium
  • 155 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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