Roasted Tomato & Zucchini Salad with Parmesan Tuiles



So this originally was going to be a grilled, rather than roasted, tomato, salad. However, the grill wasn’t working. But it actually was a blessing in disguise–I wanted to offer an alternative to the grill for the recipe anyway since unfortunately, many of us–particularly us in our twenties or who live in a city– don’t have access to a grill. (P.S. If you’re one of the lucky ones that does, can I come live with you for a bit? Just for a month or two?)

Roasted Tomato & Zucchini Salad with Parmesan Tuiles
Serves 4.

  • 2 zucchini, sliced into 1/2” thick slabs
  • 3 medium tomatoes, preferably heirloom if possible.
  • dressing of your choice–suggested: Balsamic Vinaigrette.
  • Parmesan tuiles- see recipe here.


Preheat oven to 400. Slice tomatoes into 1/2” thick slices–you want the slices to be thicker than what you would normally see on a sandwich or burger. As I’ve mentioned before, use a serrated knife when cutting tomatoes.

Place tomatoes and zucchini onto a well-oiled/sprayed baking sheet or baking dish. Place in oven for about 15-20 minutes, until the tomatoes are wilted and fragrant. Pull out of the oven, let cool for about 5 minutes. Then serve immediately before they cool down completely!

Toss mixed greens in salad dressing and place in bowls. Top with a few slices of the tomato and a few slices of the zucchini. Top with the parmesan tuiles, slightly on the side so they don’t get soggy from the tomato.

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