Raw courgette ribbons, crumbly feta cheese, Greek olives, and mint, combine in this easy courgette & feta salad recipe. The red chili dressing made with chili jam, dijon mustard, and cider vinegar takes it to the next level of tasty!
It's the perfect summer salad for BBQs, and picnics, or served as a light lunch with grilled chicken or honey glazed salmon.
This is a great recipe for using up a glut of courgettes (zucchinis) from the garden and best of all, it only takes a few minutes to put together!
Unlike many courgette salads, there's no griddle pan needed as the courgette is served raw in long thin ribbons!
👩🍳 Love salads? Try my easy 5 bean salad too!
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✔️ Why you'll love this recipe!
- Quick and easy courgette salad recipe.
- Great for summer BBQs.
- Uses up a glut of courgettes.
- Delicious sweet and spicy dressing that can be stored in the fridge.
🛒 Ingredient notes
- Courgettes (zucchinis) - 2 small courgettes, peeled into long ribbons with a potato peeler. There's no need to peel the skin off first.
- Feta - a 200g block of Greek feta cheese, crumbled.
- Olives - a mixture of black and green olives, gives the salad a delicious flavour boost.
- Salad Leaves - a small bag of baby salad leaves, or just use rocket.
- Fresh Mint - chopped finely and sprinkled over the salad as a garnish.
- Red Chili Dressing - made with olive oil, chili jam, dijon mustard, cider vinegar, salt, and pepper.
💡 Top Tip - if you don't have chili jam to hand, simply chop up 1 red chili (deseed it first) and mix with 1 tablespoon of runny honey.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Whisk together the dressing ingredients in a bowl and set aside.
Two: Use a potato peeler to make long thin ribbons of courgette.
Three: Place the salad leaves on a serving platter, top with the courgette ribbons and olives, crumble over the feta, and sprinkle over the chopped mint. Spoon over the dressing just before serving.
💭 Expert tips
- For an easier salad dressing, simply squeeze lemon juice over the salad and finish with grated lemon zest.
- Spoon over the salad dressing just before serving to prevent the courgette ribbons from becoming soggy.
🍴 Serving suggestions
Serve the courgette & feta salad with burgers, grilled meats, and vegetable kebabs at a BBQ.
The courgette salad is also great with air fryer chicken breasts or garlic butter chicken as a main meal.
📖 Variations
- Add toasted pine nuts for crunch and texture. Walnuts would also work well.
- Sprinkle over chopped spring onions for extra flavour.
- Garnish with a mixture of chopped fresh herbs.
- Add cooked broad beans for a courgette and broad bean salad.
- Swap the feta for crumbly blue cheese or goat's cheese.
🥡 Storage
The salad is best eaten fresh as soon as it is made. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
❓ Frequently asked questions
Courgette and zucchinis are the same vegetable (squash family). Zucchini is the common term used in the US, while courgette is the more common term in the UK and France.
Feta is a Greek brined white cheese traditionally made from sheep's milk. These days it can be made from sheep, goat, or cow's milk. It has a salty tangy taste.
You should slice the courgettes into thin ribbons with a vegetable peeler or mandoline. They need to be paper thin.
Yes, you can make the dressing ahead of time and store it in a jar in the fridge.
😋 More easy salad recipes
- 5 Bean Salad
- Greek Orzo Salad
- Chicken Bacon Ranch Pasta Salad
- Beetroot and Goat Cheese Salad
- Curried Rice Salad
More courgette recipes
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Recipe
Easy Courgette & Feta Salad
Ingredients
- 2 Courgettes use small ones for the best flavour
- 100 g Olives
- 200 g Feta Cheese
- 80 g Salad Leaves
- 1 tablespoon Mint chopped finely
For the dressing
- 1 tablespoon Chilli Jam
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Cider Vinegar
- ½ teaspoon Dijon Mustard
- ¼ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
Instructions
- Whisk together the dressing ingredients in a bowl and set aside1 tablespoon Chilli Jam, 1 tablespoon Extra Virgin Olive Oil, ½ teaspoon Cider Vinegar, ½ teaspoon Dijon Mustard, ¼ teaspoon Sea Salt, ¼ teaspoon Black Pepper
- Use a potato peeler to make long thin ribbons of courgette.2 Courgettes
- Place the salad leaves on a serving platter, top with the courgette ribbons and olives, crumble over the feta, and sprinkle over the chopped mint. Spoon over the dressing just before serving.100 g Olives, 200 g Feta Cheese, 80 g Salad Leaves, 1 tablespoon Mint
Notes
- If you don't have chili jam to hand, simply chop up 1 red chili (deseed it first) and mix with 1 tablespoon of runny honey.
- For an easier salad dressing, simply squeeze lemon juice over the salad and finish with grated lemon zest.
- Spoon over the salad dressing just before serving to prevent the courgettes ribbons from becoming soggy.
- Add toasted pine nuts for crunch and texture.
- Sprinkle over chopped spring onions for extra flavour.
- Garnish with a mixture of chopped fresh herbs.
- Add cooked broad beans for a courgette and broad bean salad.
- Swap the feta for crumbly blue cheese or goat's cheese.
Carrie Robinson
I am loving the combination of flavors in this salad! Can't wait to make this soon. 🙂
Jen
I always have a surplus of zucchini in my garden and I love using them in this recipe. I love the sweet, salty and spicy elements in this salad!
Claudia Lamascolo
What a wonderful combination of flavors will be making this over the weekend~
Jess
I love all the flavors of this salad. So light and refreshing.