• Cooking Time:
  • Servings: 4
  • Preparation Time: 10 min


It's summer, it's hot, I don't feel like cooking, and then... And then I found this simple and quick recipe, had everything in my fridge and assembled a delicious salad for my and my husband's meatless dinner. We truly loved it.

Just a note, the recipe called for Kalamata olives, but I had only green olives. So I guess you can pick your favourite ones. And, unfortunately, my mint plant has dried completely while I was away, so I didn't have any to add to the salad.


  • 2 big tomatoes
  • 4 small zucchini
  • 2 tblsp Kalamata olives
  • 80 g feta cheese
  • fresh mint leaves
  • extra virgin olive oil
  • salt, pepper


  • Slice zucchini thinly, brush with oil and grill shortly in a grilling pan.
  • Cut tomatoes into 1/5" slices and arrange on one large or on 4 smaller plates.
  • Arrange zucchini over tomatoes.
  • Season with salt and pepper. Sprinkle with olive oil.
  • Mix feta cheese with chopped olives and place on top of zucchini.

Categories: Egg-Free  Lacto Vegetarian  Salad 

Author Credit: Cucina Moderna magazine

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