Roasted Calabrese Salad Recipe

Name: Roasted Calabrese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 2 small zucchinis (sliced thin, lengthwise with a mandolin); 1 small eggplant (sliced thin, lengthwise with a mandolin); 1 pint of grape tomatoes 1 small red onion; 4-5 large leaves of fresh basil; 6 cups (or 1 ready-pak bag) of arugula; fresh or buffalo mozzarella; 1/2 cup black olives; Dressing and marinade; 1/3 cup extra virgin olive oil; 1/2 cup balsamic vinegar; 2 cloves of garlic, smashed; 1 shallot, finely chopped; salt and black pepper (to taste)

Servings: persons

Salad
2 small zucchinis (sliced thin, lengthwise with a mandolin)
1 small eggplant (sliced thin, lengthwise with a mandolin)
1 pint of grape tomatoes 1 small red onion
4-5 large leaves of fresh basil
6 cups (or 1 ready-pak bag) of arugula
fresh or buffalo mozzarella
1/2 cup black olives
Dressing and marinade
1/3 cup extra virgin olive oil
1/2 cup balsamic vinegar
2 cloves of garlic, smashed
1 shallot, finely chopped
salt and black pepper (to taste)

1
Mix the marinade/dressing by whisking olive oil and balsamic vinegar together in a bowl. Add the smashed garlic cloves and shallot.
2
Place the thinly sliced (1/4 inch) zucchini, eggplant and tomatoes in another bowl and toss with 1/2 of the marinade/dressing. Let the vegetables marinate for 15 minutes to 1/2 hour and preheat the broiler to 400 degrees. Place the marinated vegetables on a cookie sheet and sprinkle with salt and pepper to taste. Place the cookie sheet in the hot oven. Allow the vegetables to roast until the grape tomatoes pop (about 15 minutes)
3
While the vegetables are roasting, slice the red onion very thinly and toss in a large salad bowl with the arugula.
4
When the vegetables are roasted, place the hot zucchini, eggplant and tomatoes on top of the arugula salad. Tear or chop the mozzarella into small pieces and sprinkle on top of the salad with the 1/2 cup of olives. Chiffonade the basil by rolling the leaves tightly together and slicing, so that thin ribbons are formed. Toss the basil on top of the roasted vegetables. Lastly, drizzle the salad with the marinade/dressing to taste.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Salad, 2 small zucchinis (sliced thin, lengthwise with a mandolin), 1 small eggplant (sliced thin, lengthwise with a mandolin), 1 pint of grape tomatoes 1 small red onion, and more.

Yes, Roasted Calabrese Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Calabrese Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions