Easy Roasted Zucchini Salad with Feta
This Roasted Zucchini Salad is a simple Mediterranean-inspired dish made with thinly sliced zucchini roasted until tender and lightly golden, then layered over a red wine vinaigrette and finished with feta, pistachios, and fresh basil. It’s fresh, flavorful, and perfect as a side dish or light vegetarian meal.
Ingredients
- 3 medium zucchini (about 1½ lbs. ), sliced into ¼-inch slices
- 4 Tbsp. olive oil divide
- 2 Tbsp. red wine vinegar
- 2 Tbsp. olive oil (for dressing base)
- 2 tsp. fresh or dried oregano,
- 1 Tbsp. fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
- 1/3 cup pistachios, chopped and lightly toasted
- 1/3 cup fresh basil leaves, torn
- salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Place sliced zucchini on a baking sheet. Drizzle with 2 tbsp olive oil and season with salt and pepper. Toss to coat.
- Roast for 10–15 minutes, flipping halfway, until tender and lightly golden
- On a serving platter, whisk together 2 tbsp olive oil, red wine vinegar, oregano, and parsley.
- Arrange roasted zucchini over the vinaigrette.
- Top with feta, pistachios, and fresh basil.
- Finish with an extra drizzle of olive oil and serve warm or at room temperature.