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Mediterranean Vegetable Bread Salad with Basil Pesto Recipe

Mediterranean Vegetable Bread Salad with Basil Pesto recipe


This is a yummy salad with roasted veggies and crunchy bread. It has a tasty basil sauce. You mix veggies like zucchini and bell peppers with bread and cheese. It's good for a big meal with friends or family.


2 medium zucchinis
1 large loaf of sourdough bread (300 g)
3 tbsp red wine vinegar
1/2 small bunch of fresh basil (15 g)
40 g pecorino cheese
1 red chili
1 garlic clove
1 large bunch of basil (120 g)
400 g cherry tomatoes
1 (330 g) jar of artichoke hearts
150 g pitted Kalamata olives
Extra virgin olive oil
Black pepper


Heat the oven to 220°C.
Cut the zucchinis into 2cm-sized pieces. Place them on a baking tray, drizzle with olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes until tender.
Tear the sourdough bread into bite-sized pieces, place on another tray, drizzle with 2 tbsp of olive oil, season with salt and pepper, and bake until crispy, about 10-12 minutes.
For the dressing, whisk together the red wine vinegar and 6 tbsp of olive oil in a large salad bowl. Add a pinch of salt and pepper.
For the pesto, grate the pecorino cheese. Remove the basil leaves from the stems. In a food processor, combine the cheese, basil leaves, deseeded red chili, and garlic. Pulse until coarsely chopped. While processing, pour in about 60ml of olive oil until the mixture becomes a thick pesto.
Halve the cherry tomatoes. Drain and quarter the artichoke hearts. Add them to the bowl with the dressing, along with the olives, and toss to coat.
Once the zucchinis and bread are done, add them to the salad bowl with the vegetables and toss everything together gently.
Serve the salad in bowls, topped with dollops of the basil pesto and a sprinkle of black pepper.

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