Monday, March 03, 2014

Green Salad with Sun dried Tomatoes and Zucchini

Green salad with pine nuts and sun-dried tomatoes
O, I wish it were summer. 
Wish I were at the sea and there were sand between my toes. 
Wish I was taking one of my long walks along the sea collecting seashells and listening to the tidal waves and to the laughter of my children. 
Every year is divided into two - the cold season which last nearly five months when all my hopes circle around the forthcomming summer, and the warm season when we do our best to be as much as possible at the Mediterranean sea. 
Ordering this salad is part of the ritual for welcoming summer. Every summer we go to our favorite restaurant and we know, this salad will be still at the menu. 
And this is such a comforting thought - everithing is there just waiting for us.
And every summer we inevitably go back there because this is our favorite spot in the world. 
Green salad with sun-dried tomatoesOur sea

Grilled zucchini in rosemary infused oilIngredients for 2 servings:

  • 1 handful green salad, chopped
  • 1 handful rocket salad
  • 6 sun dried tomatoes, halved
  • 2 zucchini
  • 2 Tbsp pine nuts
  • 1garlic clove
  • 7 oz (200 g) goat cheese, crumbled
  • 10 olives
  • a spring of fresh rosemary
  • 1/2 cup olive oil
  • juice of half lemon
  • salt to taste
Mediterranean Salad

1)Prepare the rosemary infused olive oil
Chop rosemary and garlic clove and put in a bowl. Add the olive oil and let infuse for half an hour. 

2) Grill zucchini
Heat a grill pan. Slice zucchini in very thin slices as shown in the picture above. Sprinkle some olive oil over each zucchini slice and put in the hot dry drill pan. Turn every slice after a minute of grilling and after additional minute take out of the pan and put into the bowl with olive oil and rosemary. Let slices stay into oil for half and hour.

3) Roast the pine nuts
Heat a pan and put the pine nuts into it. Roast for 2-3 minutes until they change color to golden. Take out of the pan. 

4) Assemble the salad
Put green salad and rocket salad in a deep bowl. Take every zucchini slice out of the olive oil bowl and cut into three pieces crosswise. Add sun dried tomatoes, olives, crumbled goat cheese and pine nuts. Sprinkle with some of the rosemary olive oil according to your taste, add the lemon juice and salt serve.


  1. What a lovely summer salad. Beautiful photos. Thank you for sharing!

  2. I made this salad yesterday and it was very delicious. Only instead of pine nuts i used sunflower seeds. Thanks, Meli

    1. Thank you so much, Kate, I am glad, you liked it!