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Finally spring is here!!! Try this Mediterranean Salad Recipe. Finally spring is here!!! Try this Mediterranean Salad Recipe.
The Black Book | WYLD Blog Logo

Finally spring is here!!!

Finally spring is here!!! | The Black Book WYLD Blog

Hello, spring!! Goodbye to freezing cold mornings, au revoir to layering up as if I live in the arctic, and arrivederci to my morning ritual of de-icing my windshield. So this spring I am going to make the most of it, with BBQ’s aplenty, fresh crisp salads and outdoor dining. So this weekend I am going to kick off the spring with a family BBQ. With my husband laying claim to BBQ duties I’m going to try this Mediterranean salad I found on taste.com.au.

Mediterranean Salad

Cooking Time

25 minutes

Ingredients (serves 4)

  • 8 zucchini (about 12-15cm long)
  • 2 1/2 tbs olive oil
  • 125g Greek feta
  • 2 tbs currants
  • 1 clove garlic, finely chopped
  • 2 tbs dried breadcrumbs
  • 1 tbs finely chopped basil, plus extra small leaves, to serve
  • 200g grape or cherry tomatoes
  • 90g (about 6 slices) prosciutto, salami or leg ham
  • 125g cherry bocconcini, torn in half
  • Toasted bread, to serve


  1. Preheat oven to 220°C. Trim 2mm from ends of zucchini then cut each into 4mm-thick slices, lengthways. Place in a bowl. Add 1 tbs oil and season to taste with salt and pepper. Toss. Heat a char-grill pan over high heat. Cook zucchini, in batches, for 1 1/2 minutes each side or until charred but not quite cooked through. Transfer to a roasting pan.
  2. Crumble feta into a bowl. Add currants, garlic, breadcrumbs and chopped basil. Season to taste and toss well to combine.
  3. Scatter tomatoes and feta mixture over zucchini. Tear prosciutto slices in half and throw over vegetables. Drizzle with remaining oil then roast for 15 minutes or until tomatoes have softened.
  4. Scatter vegetable mixture with bocconcini and extra basil. Spoon into a bowl and serve with toasted bread.