Raw courgette ribbons, crumbly tangy feta cheese, Greek olives, and mint combine in this easy courgette and feta salad recipe. The red chilli dressing made with chilli 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 air fryer chicken or honey glazed salmon.
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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 salad recipes, 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!
- Raw courgettes have a crisp texture and a mild, refreshing taste. When combined with tangy feta cheese and salty olives, they create a salad that is light and perfect for hot summer days.
- This courgette feta salad is incredibly simple to prepare. You can quickly shave the courgettes into ribbons, crumble the feta cheese, and toss them together with a few additional salad ingredients. It's a hassle-free recipe that saves you time in the kitchen.
- It's easily customised to suit your taste preferences. You can add other ingredients such as cherry tomatoes, cucumber, and radishes or a drizzle of olive oil and lemon juice for extra flavour.
- It's the perfect salad for entertaining and great for BBQs and light lunches.
🛒 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 for a peppery taste.
Fresh Mint - chopped finely and sprinkled over the salad as a garnish. You could also use basil.
Red Chilli 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.
Top Tips
- Select firm and fresh courgettes with smooth skin for the best taste and texture. Look for high-quality feta cheese that is creamy and tangy. Fresh ingredients will enhance the overall flavour of the salad.
- To add more depth of flavour to the salad, consider marinating the courgette slices. Sprinkle them with a pinch of salt and let them sit for about 10-15 minutes to draw out excess moisture. This will enhance the taste and improve the texture.
- For an easier salad dressing, simply squeeze lemon juice and balsamic vinegar over the salad and finish with grated lemon zest or create a refreshing and creamy dressing by mixing plain Greek yogurt with chopped fresh mint, a squeeze of lemon juice, minced garlic, and a pinch of salt. This dressing pairs well with the raw courgettes and feta, adding a cool and tangy element to the salad.
- Spoon over the salad dressing just before serving to prevent the courgette ribbons from becoming soggy.
🍴 Serving suggestions
Serve the courgette 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, or in flatbreads or pitta bread for a tasty lunch.
You could use the courgette salad as a topping for toasted bruschetta or crostini. The combination of crunchy bread, creamy feta, and fresh courgettes will create a tasty appetiser or snack.
📖 Variations
- Add toasted pine nuts, sliced red onion, and sun-dried tomatoes for extra flavour 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 cheese for crumbly blue cheese, ricotta, or goats 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.
Yes, you can prepare the salad in advance. However, it is best to add the dressing and crumbled feta cheese just before serving to maintain the freshness and texture. The courgettes may release moisture over time, so you can drain any excess liquid before serving.
😋 What to do with a glut of courgettes
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Recipe
Easy Courgette & Feta Salad
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Equipment
- Potato Peeler
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.
Jess says
I love all the flavors of this salad. So light and refreshing.
Claudia Lamascolo says
What a wonderful combination of flavors will be making this over the weekend~
Jen says
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!
Carrie Robinson says
I am loving the combination of flavors in this salad! Can't wait to make this soon. 🙂