Roasted Zucchini, Potato and Burrata Salad

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A bully salad, similar this one, offers a equilibrium of textures. The roasted vegetables instrumentality it to entree-level territory to make a repast that’s airy yet filling.

To work the accompanying story, see: The meal crockery you could devour each week done summer.

Ingredients

8 ounces burrata food (may substitute caller mozzarella)
2 oregon 3 mean zucchini (11 to 14 ounces total)
1 lb tiny Dutch golden oregon Yukon Gold potatoes
3 tablespoons extra-virgin olive oil
1/2 spoon kosher salt, positive much arsenic needed
1/2 spoon freshly crushed achromatic pepper, positive much arsenic needed
1/4 cupful conifer nuts
About 12 ounces mixed greens, specified arsenic watercress oregon dandelion, positive mache (lamb's lettuce; astir 6 cups total)
1/4 cupful packed basil leaves
2 tablespoons sherry vinegar (may substitute reddish vino vinegar)

Nutritional Facts

Per serving

Calories
420
Fat
29 g
Saturated Fat
10 g
Carbohydrates
29 g
Sodium
380 mg
Cholesterol
40 mg
Protein
17 g
Fiber
5 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes,” by the editors of Real Simple mag (Oxmoor House, 2016).

Tested by Bonnie S. Benwick.

Published May 29, 2017

Updated March 16, 2026