I can happily say that I grew up with this marvellous and so delicious summer 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.
So, yes, this zucchini or courgette salad was, to me, a summer holiday signature side dish, along with few other summer recipes I’ll share with you, later on, so stay tuned! ;-).
I deem courgette salads as a summer dish, even though the availability of this vegetable now days 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!
The last time I’ve made this salad, I used frozen chopped courgettes as I greedily buy plenty sometimes and because I was going on holiday I had to freeze some to preserve their qualities and the freshness. So if you have them frozen, go for it – they will taste amazing but the only thing I recommend is to cook them straight from frozen and not attempt defrosting them.
However, you decide to cut the courgettes I leave it entirely up to you whether you chop them into chunks or slice them lengthwise the result is exactly the same taste-wise with a slight difference in the aspect of the actual salad.
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 😉 and here, in this salad, the garlic isn’t even cooked. It’s simply and purely 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 it's 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 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 the finely chopped 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 … but truthfully some chewing gum and a good tooth brushing could do the cover-up trick. 
Chloe says
I have made this beautiful and so simple courgette salad recipe a few times this summer. Wow, even my 5 year old loves it! Truly amazing and delicious. Absolutely recommend to anyone. Thanks so much Ramona for sharing this. I’ve directed my mum and my sisters to it too.
Ramona says
Thank you so much dear Chloe,
Your comment and feedback has made my day! I am absolutely thrilled you liked this recipe and recommended it to your family and friends too. We also love it I think it’s the garlic that gives it such a definition of flavours. Thank you again 🤗
Sharon says
Lovely salad recipe and the tip for using frozen is super useful! Thanks for sharing. 🙂
Ramona says
Thank you so much Sharon, I sometimes buy them and freeze them straight away – it helps with the prep time slightly but also I rather do this than have wilted veggies.
Melissa says
This sounds heavenly – I love any recipe that has family connection to it – they seem to always be the best ones. We are big fans of warm salad in our house too so I know this would be a hit. Have you ever done it with nice chunks of crusty bread in it? I am curious if the texture would go together…might have to whip it up and try!
Ramona says
Hi Melissa, I agree, the family recipes are the best not only for the connection but also because they have been made for generations and makes these recipes extra special and credible. It is such a great salad and I have had it with crusty bread – it is perfection! I have not tried adding the bread to the salad though, I do not see why this would not work. Thank you so much!
Natalie says
I love zucchinis this time of year. They are so versatile and so delicious. This recipe got me interested really quick. Flavors sound amazing. Must make this soon.
Amy Liu Dong says
Such a lovely and delicious salad to eat. I am so excited to try this recipe, wishing it will turn good as yours.
Paige says
Beautiful! This looks right up my alley and I happen to have all the ingredients on hand!
Marisa F. Stewart says
What a lovely way to use some of those zucchini from the garden. There is only so much zucchini bread I can make and eat. The salad turned out so good – the family really enjoyed it. It was such a great switch from our regular salad.
Jenny says
This is a beautiful salad. I have so many courgettes right now perfect timing! Making this tonight with grilled chicken. Thanks so much!!
Tara says
This is the perfect summer recipe and a great side dish! I loved the tang of the vinegar. Delicous!
Sara says
We are going camping this week, and I’ve been looking for easy (and super delicious) sides that we can pack and take with us. So excited to try this one when we go! Such good flavors!
Neha says
Such a vibrant salad recipe! I am loving the tips to freeze it, it will be such a great convenience.
Eileen Kelly says
We are lucky to have the most gorgeous zucchini and they were perfect in this salad. A light and simple salad with a fabulous dressing. We can make this one all summer long.
Sam says
Wow this looks like such a summery and refreshing salad. Such a great way to use up all that zucchini that I have. So delicious!
Natalie says
This salad sounds really delicious. I love the flavors and the dressing. It’s perfect way to use all the garden zucchinis we have. I will definitely make this.