Rustic tomato and salami salad

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15 min


6 to 8 servings


  • 2 large tomatoes
  • 1/2 red onion
  • 1/2 fennel bulb , optional
  • 120 g salami
  • 4 oil-packed sun-dried tomatoes
  • 3 tbsp balsamic or red wine vinegar
  • 2 tbsp olive oil
  • 1/4 cup freshly grated parmesan , or Asiago
  • 2 tsp dried oregano leaves
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper


  • Slice zucchini lengthwise into quarters. Chop into pieces about 1 inch (2.5 cm) wide. Coarsely chop tomatoes. Place both in a large bowl. Thinly slice onion. Cut and discard core from fennel bulb, then thinly slice. Slice salami into thin strips. Drain sun-dried tomatoes and pat dry with a paper towel, then coarsely chop. Add all to bowl. Drizzle vinegar and oil overtop. Sprinkle with Parmesan, oregano, salt and pepper. Toss until coated. Salad will keep well, covered and refrigerated, up to 2 hours.

Nutrition (per serving)

  • Calories
  • 136,
  • Protein
  • 5.8 g,
  • Carbohydrates
  • 7.6 g,
  • Fat
  • 9.7 g,
  • Fibre
  • 1.8 g,
  • Sodium
  • 475 mg.

This hearty, no-cook dinner salad is similar to the big antipasto platters at Italian restaurants — except it’s all tossed together in one bowl. Loaded with zucchini, tomato, salami and Parmesan cheese, it’s also a great side dish with grilled chicken or fish.

Time Saver

Balsamic vinegar instantly brightens up cooked broccoli and green beans. It’s also delicious drizzled over vanilla ice cream and strawberries.