Nigella Courgette Salad Recipe [GUIDE]

If you’re looking for a salad that manages to be both fresh and luxurious, effortless yet packed with flavor, Nigella Lawson’s Courgette Salad is absolutely the one to go for. Now, I know what you’re thinking-’Courgettes? In a salad? Isn”t that kind of…bland”? But trust me on this one, it’s anything but.

This salad, created by the ever-charming Nigella, showcases courgettes (or zucchini, for my friends across the pond) in a way you may not have imagined. Instead of just tossing raw courgettes into a bowl, they’re thinly sliced, dressed in olive oil and lemon and paired with fresh herbs and just a hint of Parmesan. The result is a simple yet beautiful salad that feels both indulgent and healthy, like the kind of dish you’d whip up for a lazy Sunday afternoon or when you want to impress guests with minimal effort but maximum impact.

When I first made this salad, I remember being surprised at how something so simple could taste so vibrant. The courgettes, in their thin, delicate slices, hold the lemony dressing so well, creating a refreshing bite that doesn’t feel like it’s trying too hard. It’s a salad that proves you don’t need fancy ingredients to create something that makes you feel special.

Nigella Courgette Salad Recipe

Ingredients Needed

Here’s where the magic lies: the simplicity of the ingredients. Nigella’s courgette salad is an exercise in restraint, using just a handful of pantry staples to make something utterly delicious.

1. Courgettes (Zucchini) – You’ll need about 3 or 4 medium-sized ones. The courgettes are the star, so pick ones that are fresh and firm. If you can find some that are a little on the smaller side, even better! They tend to be more tender which is perfect for this kind of salad.
2. Lemon – The zesty acidity from the lemon is what really makes the courgettes shine. You’ll need the juice but also zest it to give the salad a bit of extra freshness. Don’t skip this-it’s the key!
3. Extra Virgin Olive Oil. Use a good quality one. You’re drizzling it over raw vegetables, so you want that rich, fragrant flavor. I always go for something fruity and full-bodied, it makes a difference.
4. Fresh Herbs – The recipe calls for fresh mint and parsley. They’re aromatic and their flavor cuts through the subtle sweetness of the courgettes. They add a pop of color. But you can experiment with other herbs, like basil or dill, depending on what you have around.
5. Parmesan – Just a few shavings of good, aged Parmesan. It’s not the main star but it’s the finishing touch that brings everything together. It adds that savory, umami quality that’s like the icing on the cake.
6. Salt and Pepper – Simple but necessary. A pinch of sea salt and freshly cracked pepper is all you need to balance out the richness of the olive oil and the brightness of the lemon.

Equipment Needed

Now, when I say this salad is easy to make, I really mean it. The equipment list is as simple as the ingredients:

1. Sharp Knife or Mandoline. If you’ve got a mandoline, it’s going to make slicing the courgettes an absolute breeze. You want those slices paper-thin, so a sharp knife will do the trick if you don’t have a mandoline. But I personally love the precision of a mandoline for this dish.
2. Large Bowl – You’ll need a bowl large enough to toss all the ingredients together without making a mess. Ideally, something that can handle the delicate courgettes without bruising them.
3. Grater – For zesting the lemon and shaving the Parmesan. A microplane is my go-to for this job because it gives you fine, light zest and beautifully thin shavings of cheese.
4. Serving Plate or Bowl. Depending on how formal or casual you’re feeling, you can serve this salad in a simple bowl or on a lovely platter. I like to arrange the courgette slices in a more artful way on a flat plate, like a salad that’s been designed by a professional chef (even if I’m not).

Instructions To Make Nigella Lawson’s Courgette Salad

Making this salad is as straightforward as it gets but it’s the kind of recipe that rewards patience. Here’s how you do it:

1. Slice the Courgettes: First, you want to thinly slice the courgettes. As I mentioned earlier, the thinner the better, so if you’ve got a mandoline, now’s the time to use it. Aim for paper-thin slices; they’ll absorb the dressing more effectively and give you a delicate texture.
2. Zest and Juice the Lemon: I find this step oddly satisfying. Grate the zest first, before cutting the lemon to juice it. The zest is aromatic and bright while the juice adds a necessary tang. Combine both into a bowl.
3. Dress the Courgettes: Add the thin courgette slices to your bowl. Pour the lemon juice and zest mixture over them, then drizzle in the extra virgin olive oil. Toss gently, making sure every slice is coated in the zesty, olive oil goodness. The courgettes will begin to soften slightly, releasing their own flavors and soaking up the dressing.
4. Add the Fresh Herbs: Chop your mint and parsley and toss them into the bowl. You want them finely chopped so that every bite has a little burst of herby freshness.
5. Season: Add salt and pepper to taste. It’s simple but it really balances the flavors. Don’t go overboard with the salt. just a pinch will do!
6. Shave the Parmesan: Use a grater or a vegetable peeler to shave some Parmesan over the top. I usually go for a light hand here, just enough to add that salty, nutty flavor without overpowering the courgettes.
7. Serve and Enjoy: Give it one last gentle toss before serving. And there you have it-Nigella’s courgette salad.

What I Learnt

I was really struck by how such a simple dish could taste so refreshing. The courgettes, left raw, have this almost cucumber-like quality-cool and crunchy, yet softening just enough with the lemon and olive oil to bring out their natural sweetness. It’s a salad that makes you appreciate the vegetables in their purest form. It’s not drowned in sauce, nor is it overcomplicated with a million ingredients. There’s something so elegant in its simplicity.

Also, the fresh herbs-particularly the mint-give this dish an unexpected punch. Mint in salads can sometimes feel a little overwhelming but here, it’s subtle and uplifting. It’s not just a garnish; it becomes part of the salad’s soul.

The Parmesan which I initially thought was a small touch, turned out to be essential. It brings a richness to the dish that balances the freshness of the courgettes and the lemon. Without it, the salad would feel incomplete.

FAQs

Can I Make Nigella Lawson’s Courgette Salad Ahead Of Time?

Yes! This salad actually gets better if you let it sit for a bit, as the courgettes soak up the dressing. I love making it an hour or two in advance, then just chilling it in the fridge. But if you’re planning to store it overnight, you might want to leave the herbs and cheese out until right before serving, so they stay fresh.

What Can I Use Instead Of Courgettes If They’re Not Available?

If courgettes aren’t in season or you’re having trouble finding them, you could swap them for other thinly sliced veggies, like cucumber or even fennel. I’ve tried both, and they work surprisingly well. Just make sure to adjust the seasoning a bit to suit the new veggie!

What Should I Serve Nigella’s Courgette Salad With?

This salad is so versatile, it pairs with almost anything! It’s perfect alongside grilled fish or chicken, or even a light pasta. Personally, I love it with some crispy, roasted potatoes and a glass of chilled white wine for a simple summer dinner. Trust me, it feels like you’re dining al fresco in a little café in the south of France.