• 1 eggplant cut into thin slices
  • 1 zucchini into thicker slices of 1cm
  • 4 heads of little gem (baby cos /romaine lettuce) cut in length
  • 8 green asparagus cut in length
  • 12 dried tomatoes. From the shop or prepared using the recipe below
  • 2,5 ounce Buffalo mozzarella (for 4 people)
  • Half bunch of basil
  • 2 lemons
  • Extra virgin olive oil
  • Salt and pepper

Author of this recipe



Chef / restaurant

Hi, we are Restaurant Rossio in Delft. Since a long time we enjoy using fresh and healthy ingredients in the food we prepare. Love my salad gives us a good platform to share my food ideas with... Read more

Delicious salad that combines nicely with good olive oil!

Total votes: 365


Cut all the vegetables as described. Drizzle lightly with olive oil and add some pepper and salt. Heat up the grill and grill everything nicely with checks and stripes. The zucchini and asparagus need a little longer because it is cut thicker and the little gem shorter but make sure there are some beautiful lines on. Pile everything on the decorative plate and garnish with tomatoes, basil and buffalo mozzarella. Drizzle with the olive oil and some pepper. Very beautiful and nice to also put the lemon on the grill. Let the guests decide how much they want on their salad, so put the wedges alongside the plate. Enjoy your meal!

Tips from the author

It is possible to make the dried tomatoes yourself. Fun to make and delicious! Dip the notched tomatoes for 15 seconds in boiling water and put them in a bowl of ice water. The skin will come off easily and you can take it off. Cut the tomatoes into 4 pieces and marinate with pepper, salt, chopped rosemary and garlic. Lay the parts on a baking plate and program the oven at 8 hours and 65 degrees. After this dry treatment, you can save them in olive oil for at least another two weeks. Delicious salad for 4 people to share.

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