Courgette, Tomato & Mozzarella Salad

Use a spiralizer to slice the courgettes for this salad – if you don’t have one, a mandolin works well too and it certainly doesn't make any difference to the deliciousness of this salad. Just remember to buy thin courgettes, as they have fewer seeds than the large ones.
LAURA EDWARDS
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Serves

4

Total Time

15 Minutes

Ingredients

4 courgettes
Juice of 1 unwaxed lemon
12 cherry tomatoes
12 buffalo mozzarella balls, cut into quarters
4 tbsp of extra virgin olive oil
Sea salt & freshly ground black pepper
12 basil leaves, torn

Method

Step 1

Wash and dry the courgettes, then cut them with either a spiralizer or mandoline. Once cut, put the courgettes in a salad bowl and mix in 1 tbsp of lemon juice.

Step 2

Wash and dry the tomatoes and cut them in half. Add to the salad bowl, along with the mozzarella balls.

Step 3

Pour the oil into the bowl and toss, using two forks, which are better for separating all the bits. Season with salt and pepper and then taste and adjust both the lemon juice and the seasoning. Before serving, scatter the top of the salad with the basil leaves.

Recipe Courtesy Of Vegetables All’Italiana By Anna Del Conte, Published by Pavilion Books. 

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