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A Big, Beautiful Summer Salad for Sharing: Roast Tomato, Quinoa, Med Veg &


One of our favourite things about cooking at Yarrow is creating dishes that bring people together. Recently, a guest at a private cookery experience asked us for “a huge salad that would feed the whole family” – something vibrant, satisfying, and seasonal. This Roast Tomato, Quinoa, Mediterranean Vegetable & Feta Salad was the result, and it was such a hit we knew we had to share it with you.

Packed with sweet roasted cherry tomatoes, ribbons of courgette, caramelised aubergine, plenty of fresh herbs, and a scattering of feta and pistachios, this dish is a perfect centrepiece for a summer table. It’s hearty enough to be a meal on its own yet works beautifully alongside grilled meats, fish, or a simple flatbread. Plus, it keeps well – making it ideal for lunchboxes and picnics.


A salad for the whole family - recipe below!


Why We Love This Recipe

  • Seasonal and local: East Lothian tomatoes and courgettes are at their best right now. (End of Summer)

  • Family-sized: Designed to feed 8–10 generously.

  • Make-ahead friendly: The quinoa, roasted veg, and dressing can be prepped in advance.

  • Nutrient-rich: Quinoa adds protein, herbs keep it fresh, and pistachios add crunch and more even nutrition!


Roast Tomato, Quinoa, Med Veg & Feta Salad (Serves 10)


Ingredients

  • 1kg cherry tomatoes

  • 2 aubergines, diced

  • 500g quinoa

  • 6 courgettes

  • 10 spring onions, thinly sliced

  • 20g fresh parsley

  • 10g fresh basil (plus extra for garnish)

  • 10g fresh mint (plus extra for garnish)

  • 5 tbsp extra virgin olive oil (divided use)

  • 1 tsp chilli flakes

  • 1 tsp fennel seeds

  • Sea salt flakes & freshly ground black pepper

  • 3 tsp runny honey

  • Zest and juice of 2 lemons

  • 400g feta cheese, crumbled

  • 30g shelled unsalted pistachios, roughly chopped


Method

  1. Cook the quinoa: Rinse thoroughly. Place in a saucepan with 1.5 litres of boiling water or stock. Cover and simmer for 15–20 minutes until most of the liquid is absorbed. Drain if needed, leave to stand for 10 minutes, then fluff with a fork and cool.

  2. Roast the tomatoes: Preheat oven to 190°C. Halve tomatoes lengthways, drizzle with 1 tbsp olive oil, and sprinkle over crushed fennel seeds and chilli flakes. Mix honey with ½ tbsp olive oil, drizzle lightly, season well. Roast for 10–15 minutes until soft but still holding shape. Turn oven up to 210°C.

  3. Roast the aubergines: Toss diced aubergine with 1 tbsp olive oil, season, and roast for 15–20 minutes until golden and caramelised.

  4. Prepare the courgettes:

    Peel into ribbons and toss with zest and juice of ½ lemon.

  5. Chop the herbs and onions: Chiffonade parsley and most of the basil. Tear mint leaves. Slice spring onions thinly.

  6. Assemble the salad: Spread half the quinoa over a large platter. Mix remaining quinoa with aubergine, onions, courgette ribbons, chopped herbs, juice of 1½ lemons, and 2½ tbsp olive oil. Pile on top of the quinoa base.

  7. Finish and garnish: Arrange roasted tomatoes over the salad, crumble over feta, and scatter pistachios, torn basil, and mint. Serve at room temperature.


This salad makes a striking centrepiece – the roasted tomatoes give it sweetness, the feta adds creaminess, and the pistachios bring a lovely crunch. It’s an ideal “make once, eat all week” recipe, too: leftovers can be stored in the fridge for a couple of days and still taste fantastic.

Whether you’re hosting friends, heading to a picnic, or just looking for a simple family dinner that celebrates the best of the season, this salad will earn its place in your repertoire.


Learn to Make Beautiful Seasonal Dishes at Yarrow

This recipe was created during a private cookery experience – one of our favourite ways to create something personal and special for our guests. If you’d love to spend a day cooking alongside us, learning seasonal techniques, and enjoying a sit-down feast with your own friends or family, take a look at our Private Classes page or get in touch.

We’d love to help you design a bespoke menu that celebrates the best of East Lothian produce and gives you plenty of recipes to take home and share.


 
 
 

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