Hello, guys! Today I’m sharing with you one of my favorite vegan summer salads: Roasted zucchini salad, topped with tomatoes, cucumbers, olives and tofu.
I’m in LOVE with this time of the year! We are blessed with plenty of gorgeous summer fruits and insanely tasty garden vegetables. All I need to survive the heat are smoothies or fresh fruits for breakfast and yummy summer salads for the rest of the day.
This colorful vegan roasted zucchini salad is so flavorful and irresistibly tasty. It’s beautiful, easy to make and it’s a perfect light meal to enjoy with family and friends.
Ingredients for Roasted zucchini salad with tomatoes, cucumbers, olives and tofu:
(serves 4)
2-3 medium zucchini, rinsed and sliced
3 large tomatoes, cut into chunks
1 cucumber, peeled and chopped
1 red onion, thinly sliced
1 block firm tofu, diced
Kalamata 
olives
2 tbsp. fresh dill, finely chopped
1 tbsp coconut oil
1 tbsp extra virgin olive oil
salt to taste
Instructions for Roasted zucchini salad with tomatoes, cucumbers, olives and tofu:
Preheat oven to 180 º C. Place zucchini slices on a baking sheet. Brush both sides with coconut oil and sprinkle with salt. Roast for about 25-30 minutes. Remove from oven and cool completely.
Mix tomatoes, cucumbers, red onion and kalamata olives in a large bowl. Add roasted zucchini, tofu and dill. Then add extra virgin olive oil and season with salt to taste.
Enjoy this lovely vegan roasted zucchini salad with delicious sourdough bread. I hope you will love it : )
* Here is another yummy summer vegan inspiration for you: Tofu and cherry tomato bruschetta with fresh dill and olives. Another easy and irresistibly tasty vegan recipe for your summer menu.
** For more beautiful food inspiration, I’ll be happy to join me on Instagram or follow my board Healthy Vegan & Vegetarian food on Pinterest.
Have a beautiful day, my friends!
Photo credit: My Cosy Retreat ©
