I can happily admit and say that I grew up eating this marvellous and delicious vegan and gluten-free courgette salad.
My childhood was fulfilled with dishes like this one and both my grandmother and my mum were making this salad and similar dishes very often during summer.
I loved it then and I still do, well, now I love it twofold: firstly because of its deliciousness and secondly, for all the lovely childhood memories this brings back! I do miss my childhood but I am certain that we all do from time to time.
Is this really a summer dish?
So, yes, this zucchini or courgette salad was, to me, a summer holiday signature side dish, along with a few other summer recipes.
I deem courgette salads as a summer dish, even though the availability of this vegetable nowadays makes it an all-year-round recipe.
Since courgettes are in full season and full glory during summer, I strongly believe we should enjoy their full flavours when they are in season. No one can argue that any fruit or veg has the best nutritional benefits during peak season. Yummy!
FAQs
The last time I have made this courgette salad recipe I did use frozen chopped courgette/ zucchinis which I greedily buy sometimes and realise all of a sudden I have too many of.
I was also going on holiday so I did freeze the remaining ones for later use. By freezing them you will prevent waste but it also preserves the quality and freshness.
Frozen courgettes will taste amazing but I definitely recommend cooking them straight from frozen and not attempt defrosting them.
You decide entirely how to cut the courgettes. I leave it entirely up to you whether you chop them into chunks or slice them lengthwise the result will be exactly the same taste-wise with a slight difference in the aspect of the actual salad.
It makes the perfect side dish to a nice pilaf or pilau rice but it is great to acompany any meat, grill, BBQ or served as an appetiser on some crostinni with an extra drizzle of olive oil. Mmmm, outstanding!
Please try this courgette salad!
It’s absolutely amazing as a side dish to a beautiful BBQ or to any fried meat or fish. If you want to keep it vegan just enjoy it on a toasted slice of sourdough or any homemade toasted (for a nice crisp) bread.
If you followed some of my recipes you would have probably noticed that I do love my garlic and quite a bit of it ;-). In this salad, the garlic isn’t even cooked. It’s raw, pure raw delicious garlic which makes this salad so awesome.
Take it from me as a promise that there will be no vampires coming anywhere near you after eating this salad and, please don’t wait till October to have some, have it right away!
But, without any further ado, here’s the recipe.
Other courgette or zucchini recipes you may like
- Baby courgette, chestnut mushrooms and pancetta linguini
- Vegetarian pesto courgette n’ carrot noodles with feta cheese and olives
- Trout with courgette and cauliflower couscous
- Beef zucchini enchiladas
Quick and easy!
Best ever summer courgette salad
Equipment
- chopping board
- knife
- grill or pan
Ingredients
- 4 large courgettes
- 1 tsp salt (sea salt or kosher salt or pink Himalayan salt)
- 1-3 cloves garlic
- 3 tbsp olive oil (or other oil you prefer)
- 4-5 tbsp balsamic vinegar
- 1-2 tbsp cider vinegar
- parsley (optional) for garnishing
Instructions
- Wash and slice the courgettes lengthwise. Now, as I mentioned earlier, just cut the courgettes as you wish as long as they are not big chunks. The pieces/slices should not be thicker than 5 mm. Sprinkle half of the salt and set aside.
- On medium heat, place a frying pan with 1-2 tbsp of cooking oil. I normally don't use olive oil for frying as its smoking point it's quite low. I use grapeseed, avocado, coconut or any other oils that have a high smoking point although here is low heat and shallow frying so realistically, any oil will do. Just make sure the oil doesn't smoke.
- Start shallow frying the courgettes slightly only until it gets a little colour. Cook them in one layer and do not pile them up as they will get all mushy. Cook them little by little. You could grill them too if you have a griddle pan just do that. It is even better.
- Take out the fried zucchini slices and place them in a larger salad bowl. Repeat this until they are all done.
- Set them aside for a few minutes to cool.
- Meanwhile, peel the garlic, smash and chop finely. Use as much garlic as you like.
- In a small bowl, make the vinaigrette by mixing the 2 types of vinegar, salt and finely chopped or mashed garlic.
- Add the vinaigrette to the courgettes and mix every few minutes so that they coat well and will marinade nicely.
- It is ready to serve immediately as this salad can be served both warm or fridge cold. It can last up to 3 days in the fridge. Just add a little vinegar to refresh it if it happens to last and have any for the next day!
Notes
I usually prepare this zucchini at the weekends (because of the garlic, you know....) unless on holiday when I make it whenever I feel like it... but truthfully some chewing gum and a good tooth brushing could do the cover-up trick. 
Jamie says
I love how simple and easy this courgette salad is! The balsamic vinegar and garlic add so much flavor too. My family loved it!
Brianna says
My favorite veggie of summer! The balsamic really highlights the courgette beautifully.
Silvia says
I love courgettes and this salad sounded so easy that I made it right away with a few zucchinis I had in my fridge. Wow, simple to make and full of flavor. A great side dish for dinner or lunch.
Enriqueta E Lemoine says
Can I give you more than 5 stars? Ramona, I made this zucchini salad and it was HEAVEN on Earth. I want to thank you soi much for your wonderful recipe.
Nicole says
I have this amazing ability to grow far too many zucchini and never know what to do with them. This is the perfect way to use them up. Your vinaigrette is so simple but adds the perfect flavour. Plus that raw garlic adds a punch (just how I like it).
Marisa Franca says
I had never tried zucchini in a salad before so I was intrigued by the recipe. I made it last weekend for our BBQ and it was a huge hit. They loved the idea of using up those courgettes in such a delicious fashion. Will be making it again soon.
shobee says
This looks really good and very seasonal too. A perfect way to use zucchini. Although this is perfect to eat by itself, but it would be perfect for my rice, which I always have each meal.
Heather says
I'm always looking for new salad recipes that aren't just lettuce-based, and this sounds fantastic! I love the combo of cider and balsamic vinegar.