Zucchini, Onion and Tomato Salad with Saffron and Cinnamon

It is a fact that salads and the potential to create a salad from anything has been thoroughly explored in the Mediterranean; the combinations of cooked and raw ingredients with fresh and dried herbs are unlimited and as a result, so are the tastes that are created. Try making this interesting salad and you will probably be pleasantly surprised!

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  • 1 tbsp olive oil (preferably extra-virgin)
  • 1 pound zucchini (about 4 medium)
  • 2 medium onions, cutted into 1/2-inch wedges
  • 4 large garlic cloves, minced
  • 1 cinnamon stick, broken in half
  • 1/4 tsp crushed saffron threads
  • 12 ounces tomatoes, cored and cutted into 1/4-inch wedges
  • 6 sprigs fresh parsley, finely chopped
  • 6 sprigs fresh mint, finely chopped
  • 1 lemon, squeezed


Trim the zucchini and cut diagonally into 1/2-inch slices.

Heat oil in large nonstick skillet over medium heat.

Add zucchini, onions, garlic, cinnamon stick and saffron.

Cover; cook until zucchini is tender and onions are almost tender, stirring occasionally, about 8 minutes.

Remove from heat.

Stir in tomatoes, parsley and mint.

Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)

Mix in lemon juice.

Season with salt and pepper and serve.


If you buy the zucchini with their flowers, chop them and add to the pan.
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