Dining al desko: Roasted marrow salad with bufola

Salads don’t have to be all lettuce and tomato. In fact there is no lettuce in sight in this recipe. Roasted marrows, roasted tomato and a chunk of mozzarella di bufola and you’ve got a perfect vegetarian lunch-time treat. Serve with great big hunks of crusty bread and your very best olive oil.

Roasted marrow salad with bufola


  • 15 cherry tomatoes
  • ½ tsp oregano
  • Salt and pepper
  • Olive oil
  • 1 kg marrows, sliced
  • ½ clove garlic, finely chopped
  • ½ lemon, juice only
  • 2 tbsp olive oil
  • Handful mint, coarsely torn
  • Handful walnuts, roughly chopped
  • 1 ball mozzarella di bufola


  1. Pre-heat the oven to 200°
  2. Cut the cherry tomatoes in half and season with oregano, salt and pepper and some olive oil and roast in the oven for 15 mins until the tomatoes are soft.
  3. Slice the marrows about 1cm thick and lay in a baking tray in a single layer.
  4. Season with salt and pepper and some olive oil and bake for 20 mins until soft.
  5. In a mixing bowl, combine the garlic, lemon juice and olive oil.
  6. Place the marrows onto a serving dish and pour over the dressing.
  7. Sprinkle with mint leaves and walnuts and place the roasted tomatoes in the centre.
  8. Top with a ball of mozzarella di bufola and season with salt, pepper and some olive oil.
  9. Serve with crusty bread.
Rachel Zammit Cutajar

Rachel’s life has been one recipe after the other for almost 10 years. Though she is no longer editor of Gourmet Today magazine, food still takes centre stage. She is a freelance writer and Succeed’s resident chef. To balance the inevitable calorie intake she has become a reluctant runner and likes to lift weights, though still loves a day on the sofa binge-watching absolutely anything (good).