Are you looking for a fresh, flavourful salad that is both easy to make and perfect for any occasion? Then this courgette salad with feta and lemon vinaigrette is just the thing.
The salad is made with courgette cut into long, thin ribbons using a vegetable peeler or a mandoline. The ribbons are tossed in a tangy lemon vinaigrette with Dijon mustard and honey, which strikes a lovely balance between tangy, sweet and sharp.
Rocket adds extra body and flavour to the salad; swap it for baby spinach or lamb’s lettuce if you prefer.
To finish, the salad is topped with creamy feta, toasted pine nuts and a little freshly grated lemon zest for an extra layer of freshness.
This courgette salad can be prepared a couple of hours ahead and kept in the fridge, which makes it ideal for busy weekdays or as part of a menu for a party. The vinaigrette can even be made earlier in the day, leaving you more time to enjoy your guests or simply relax.
Serve it at a summer barbecue, or with baked salmon or pan-fried chicken.
Try it with pork tenderloin gyros with tzatziki and flatbread, too – it is a wonderful combination. You will find the gyros recipe here.
Courgette salad with feta and lemon vinaigrette
Ingredients
- 2 courgettes
- 80 g rocket*
- 100 g feta
- 30 g pine nuts, preferably toasted
- 1 lemon, finely grated zest of
Lemon vinaigrette
- 3 tbsp olive oil
- 3 tbsp freshly squeezed lemon juice
- 2 tsp honey
- 2 tsp Dijon mustard
- Salt and freshly ground pepper
Method
- Mix the ingredients for the lemon vinaigrette and season to taste with salt and freshly ground pepper.Set aside.
- Cut the courgettes lengthways into thin ribbons with a vegetable peeler or a mandoline.If the ribbons seem very wet, pat them dry with a little kitchen paper.
- Add the vinaigrette to the courgette ribbons and toss well. Use your hands to work it into the ribbons so every surface is coated.
- Then fold in the rocket.*Rocket can be replaced with lamb’s lettuce or baby spinach, for example.
- Arrange the salad on a plate and top with crumbled feta, finely grated lemon zest and toasted pine nuts.
- Season with freshly ground pepper and serve.The salad can be prepared a couple of hours before serving and kept in the fridge.
Nutrition
Premium
Super til karbonader og rodfrugter i ovn
Hej Peter
Hvor er det dejligt at høre – tusind tak for feedback 🙂
Warm wishes, Dianna
Mums…… vi brugte dem som grill tilbehør. Tusind tak
Lavede salaten sidst til laks og den smagte fantastisk, i dag vil jeg prøve og lave den som topping på en kartoffelpizza og så med burrata i stedet for feta
Hejsa
Hvor er det dejligt at høre – og det lyder virkelig lækkert 🙂
Rigtig dejlig dag 🙂
Warm wishes, Dianna
Prøvede den i går, meget lækker salat 🙂