Admirably

Warm Greek Salad with Parsley Pesto

Layered tomato, zucchini, and feta stacks oven-baked with a fresh homemade parsley pesto and served with olives and lemon.

VegetarianHealthyPestoTomatoSalad
Estimated Nutrition
Calories
620.1
kcal / serving
3720.5 kcal total
Carbs
14.1g
per serving
84.7 g total
Fat
54.8g
per serving
328.6 g total
Protein
19.7g
per serving
118.4 g total
Cook Time
25
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Parmesan Cheese
freshly grated
450
g
Feta Cheese
crumbled
Fruits
6
wedge
Lemon
to serve
NutsSeeds
2
clove
Garlic
null
1
handful
Flat leaf Parsley
roughly chopped
25
g
Pine Nut
null
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
handful
Basil
leaves, used for layering
OilsFats
150
ml
Extra Virgin Olive Oil
null
1
dash
Olive Oil
for drizzling
Other
18
piece
Kalamata Black Olives
large
Vegetables
6
piece
Beef Tomato
peeled and sliced
450
g
Courgette
sliced

Method

1
2
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