![Caesar’s Caesar Salad](https://static01.nyt.com/images/2024/07/01/multimedia/01CAESARSALADrex-tkwv/01CAESARSALADrex-tkwv-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Caesar’s Caesar Salad
Pati Jinich, Javier Plascencia
57 ratings with an average rating of 4 out of 5 stars
57
1 hour 40 minutes (including 1 hour’s chilling)
Updated Oct. 11, 2023
Advertisement
Heat the broiler with a rack 6 inches from the heat source. Trim the zucchini tips then quarter each zucchini lengthwise. Cut out and discard the seeded, center strip of each spear as best you can.
On a sheet pan, toss the zucchini and tomatoes with the olive oil, soy sauce, cumin and red-pepper flakes. Arrange the zucchini skin-side down.
Broil until the zucchini is darkened in spots and tomatoes are starting to break down, 3 to 4 minutes, depending on the strength of your broiler. (If you find that one side is darkening faster than the other, then rotate your pan halfway for more even cooking.)
Remove from the oven, turn the zucchini and tomato pieces over. Tuck the feta chunks in the empty spaces in between. Return under the broiler until most of the feta is lightly golden on the top, the zucchini easily pierced with a fork and most of the tomatoes have broken down, 3 to 4 minutes. Add the bread to another sheet pan on a lower rack to warm up, if desired.
Turn some of the zucchini pieces over, if you’d like. Top with the herbs, if using, and serve with bread and a final drizzle of olive oil, if desired.
This is a handy recipe for the end of summer when it’s a bit chilly for a salad supper but you want something light. The tomatoes cooked too much and so I recommend adding them when you turn the zucchini. I did sprinkle the cilantro on top and also a minced scallion. Nice simple supper.
This recipe has changed my life. I now riff off it all the time. Any vegetables I don’t have time to deal with go on a sheet pan with feta and tomatoes. It ends up as so much more delicious than its parts, and it is so easy!
This was easy to make. It’s more like an appetizer depending on vegetable to cheese ratio.
Easy and delicious. This is so simple and yet so good and endlessly riffable. Zucchini is almost always on sale, along with cherry tomatoes. I added some slivered garlic cloves bit otherwise followed directions exactly. We will be eating this again!
I loved this. The olive oil/soy sauce blended beautifully with the pan juices and spicing. The zucchini was perfectly tender and still had some structure. One thing, though: depending on your feta cheese, it could taste very salty (some of us like that, but maybe adjust the proportions if your cheese is briny.
This recipe has changed my life. I now riff off it all the time. Any vegetables I don’t have time to deal with go on a sheet pan with feta and tomatoes. It ends up as so much more delicious than its parts, and it is so easy!
This was super easy and quick. I 1.5x the sauce and added chickpeas for additional protein and fiber. I used sheep’s milk feta (which stands up to high heat better) and I put it all in the oven at the same time. Served over brown rice.
I used broken slices of smoked gouda, and it was delucious!
This is a handy recipe for the end of summer when it’s a bit chilly for a salad supper but you want something light. The tomatoes cooked too much and so I recommend adding them when you turn the zucchini. I did sprinkle the cilantro on top and also a minced scallion. Nice simple supper.
Advertisement