What is Monte Carlo Roasted Vegetable Salad?
– an elegant Mediterranean dish combining roasted and fresh vegetables, topped with creamy buffalo mozzarella cheese and drizzled with aromatic pesto.
Recipe Intro
During a visit to Monte Carlo some years ago, I attended a small gathering where a local chef prepared a standout dish. It was a salad that combined cooked and fresh vegetables – a simple yet filling dish. The salad featured wild rocket and lamb’s lettuce, which I’ve included in the recipe, but you can easily swap in your favourite greens. This salad wasn’t just a typical starter; it had enough substance to be served as a light main course.
You can enjoy it as a side, starter, or even a lighter meal—it’s satisfying and full of flavour.
Monte Carlo Salad Ingredients
VEGETABLES
- carrots -You can mix them with other root vegetables like parsnips. Feel free to adjust the combination based on your preference.
- courgettes (zucchini)- you can add aubergines for extra flavour and texture.
- mushrooms – Buy white button mushrooms or champignons, but feel free to experiment with other varieties you prefer.
- tomato – Use cherry tomatoes for their sweetness and vibrant colour. They enhance both the flavour and the visual appeal of your dish.
- green leaves – Buy wild rocket for its peppery flavour and lamb’s lettuce for its mild taste.
- olives – Use a mix of pitted green and black olives
DRESSING
- green pesto – While green pesto adds a unique flavour, you can also try using red pesto for a different twist.
- balsamic vinegar – This is essential for the recipe and should not be substituted with other types of vinegar, as they can be overpowering. Balsamic vinegar provides the perfect balance of sweetness.
- olive oil
- salt, black pepper
OTHER
- buffalo mozzarella cheese – For the best presentation, baby buffalo mozzarella is ideal and pairs perfectly with cherry tomatoes.
While You’re Here, Explore These Delicious International Salads…
How to make Roasted Vegetable Salad?
Step 1: Prepare the vegetables
Start with the carrots. Peel and slice them lengthwise and then cook them in boiling water for about 7-10 minutes. This softens them just enough so they roast quickly.
While your carrots are cooking, slice courgettes into 5-10 mm thick rounds. Leave the skin on for added texture and nutrients.
Next up, slice the mushrooms. Keep these separate because they’ll join the roasting party later.
Wash all salad leaves and tomatoes.
Once the carrots are ready, drain them and let them cool slightly. Then, put them in a large bowl along with the sliced courgettes. Drizzle a bit of olive oil over the carrots and courgettes and mix. This will help them achieve a golden, caramelised finish and enhance their flavour.
Roasting Time
Spread your carrots and courgettes on a baking tray and roast them in the oven at 200°C for about 20 minutes. About 7 minutes before the end of roasting, add the sliced mushrooms.
After roasting, let everything cool down completely before mixing it into your salad.
Step 2: Assemble the Monte Carlo Roasted Vegetable Salad
In a large bowl, add your choice of green salad leaves, roasted carrots, courgettes (zucchini) and mushrooms as well as halved cherry tomatoes. If you bought baby mozzarella, cut it in half; if using regular-size buffalo mozzarella cut it into small cubes. Don’t forget to add a mix of pitted olives for that Mediterranean touch. You can leave them whole, cut them in half or slice them.
Step 3: Dress It Up
For the dressing, mix pesto with olive oil and balsamic vinegar. This blend will add a rich, herby flavour to your salad. Drizzle it over the mixed veggies and cheese, then season with salt and pepper to taste. Carefully combine all the ingredients to make sure the flavours are well distributed.
How to serve Roasted Vegetable Salad?
This dish is versatile and can be served in various ways. Enjoy it as a light main course, a hearty starter, or a side dish. It pairs perfectly with chicken or fish.
For a refined presentation, serve the dish as canapés by skewering the ingredients (excluding the salad) on cocktail forks.
As illustrated in the photo, I used some of the listed ingredients from the salad, all cut in half for better presentation (baby buffalo mozzarella, cherry tomato, roasted mushroom, roasted courgette).
Recipe Card
Monte Carlo Roasted Vegetable Salad
Ingredients
- 10 mushrooms - champignons
- 1 carrot - medium size
- 1 courgette - medium size
- 5-6 cherry tomatoes
- 1 cup wild rocket
- 1/2 cup lambs lettuce
- 5-6 balls baby buffalo mozzarella
- 3-4 olives - black or green or mix
DRESSING
- 1 tsp basil pesto
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- black pepper, salt - to taste
Instructions
- Prepare the VegetablesPeel and slice the carrots lengthwise. Cook in boiling water for 7-10 minutes to soften.Slice courgettes into 5-10 mm thick rounds.Half the mushrooms.Wash the salad leaves and tomatoes.Drain and cool the carrots. Then, combine them with the courgettes and mushrooms in a large bowl, drizzle with olive oil, and mix.
- Roast the VegetablesSpread carrots and courgettes on a baking tray and roast at 200°C for 20 minutes.Add sliced mushrooms to the tray 7 minutes before the end of roasting.Let the roasted vegetables cool completely.
- Assemble the SaladIn a large bowl, combine the roasted vegetables with salad leaves, halved cherry tomatoes, and baby buffalo mozzarella cut in half, Add pitted olives, whole, halved or sliced
- Dress the SaladMix pesto with olive oil and balsamic vinegar.Drizzle the dressing over the salad, season with salt and pepper, and carefully mix all ingredients.