Shaved Courgette, Tomato & Mozzarella Salad
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Total: 25 mins
The perfect hot weather salad made with some of the best fresh summer produce. Creamy round courgettes are only available in the summer, while English cherry tomatoes are at their juicy best. Served with peppery rocket and a scattering of mozzarella and basil, it's a light and refreshing combination.
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426 kcal
(per portion)
Ingredients you'll need
  • 1 round green courgette
  • 1 round yellow courgette
  • 400g tin of butter beans
  • 250g cherry tomatoes
  • 50g rocket
  • A handful of basil
  • 100g mozzarella
  • 1 lemon
From your kitchen
  • 2 tbsp olive oil
  • Sea salt + black pepper
Step by step this way
  • 1.

    Juice half the lemon and whisk it with 2 tbsp olive oil and a pinch of salt and pepper. Taste and adjust the seasoning in the dressing, then drizzle it over the salad. Serve straight away.

  • 2.

    Finely slice the courgettes into thin rounds – if you have a mandoline you can use this to make the rounds really thin. Arrange the courgette rounds on a large serving plate.

  • 3.

    Drain and rinse the butter beans. Quarter the tomatoes. Roughly chop the basil leaves. Pop the butter beans, tomatoes and basil in a small bowl. Add 1 tbsp olive oil. Season with salt and pepper. Toss well to mix.

  • 4.

    Top the courgettes with the tomatoes, butter beans and basil. Scatter over the rocket.

  • 5.

    Drain the mozzarella. Tear it into small chunks and dot it over the rocket. Finely grate the zest from the lemon and sprinkle it over the salad.

This recipe is from
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