This fennel courgette salad is fresh and light made with smoked scamorza cheese, finely sliced fennel, courgette (zucchini) ribbons, chilli and a simple olive oil dressing. It makes a great side salad or light lunch and it's simply put together in a matter of minutes.
A simple courgette salad....
is my favourite kind. I LOVE raw courgette or zucchini cut into thin ribbons and tossed with a simple dressing. It's so fresh and full of flavour. My zucchini ribbon salad is one of my go-to's when I want a fresh side to go alongside grilled or roasted meats or hearty meals.
Notice how I managed to squeeze some cheese in there....smoked scamorza cheese!
It's smokey and so delicious, great cut into thin slices and added to salads and also so incredible melted. Try adding it to eggplant parmigiana...omg to die for! It's a very subtle tasting cheese so the smoked variety is my favourite, think of it as a very firm mozzarella with much less moisture.
If you can get your hands on it then try it but if not a great substitute in this courgette salad would be a smoked applewood cheese or a soft pecorino (finely sliced).
How To Make Fennel Courgette Salad - Step By Step
The fennel needs to be very thinly sliced for this salad so using a mandoline is preferred. If you don't have one then try to cut it as thinly as possible with a knife.
Arrange the fennel on a large serving plate, I like to keep the fennel fronds for garnish they have so much flavour and look pretty.
If you can buy smoked scamorza (or your substitute cheese) in thin slices then use that to save time or cut it yourself into very thin slices. Arrange that on top of the fennel.
Next, cut the courgette or zucchini into thin ribbons using a vegetable peeler, this is my favourite way to eat raw courgette. Add the ribbon slices on top of the salad.
Next, add some finely chopped red chilli, scatter over some chopped basil and fennel fronds then season with salt and pepper.
To make the dressing simply whisk together the olive oil, red wine vinegar, salt and pepper until homogenized. Drizzle it over the salad when ready to serve.
More Light Meals To Try;
- Comforting zucchini potato soup
- Bresaola salad with apple and radicchio
- Summer easy bean salad
- Roasted strawberries and peach caprese salad
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Fennel Courgette salad
- 1 courgette/zucchini
- 1 large fennel bulb keep fronds for garnish
- ½ fresh red chilli , finely chopped (seeds removed)
- 1.7 oz (50g) smoked scamorza thinly sliced (see notes)
- small bunch basil
- 4 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper
- The fennel needs to be very thinly for this salad so using a mandoline is preferred. If you don't have one then try to cut it as thinly as possible with a knife. Remove the green tops and keep the fronds. Arrange the sliced fennel on a serving plate.
- Cut the scamorza (or your substitute cheese) into thin slices. Arrange that on top of the fennel.
- Next, cut the courgette or zucchini into thin ribbons using a vegetable peeler. Add the ribbon slices on top of the salad.
- Next, add some finely chopped red chilli, scatter over some chopped basil and fennel fronds then season with salt and pepper.
- To make the dressing simply whisk toegther the olive oil, red wine vinegar, salt and pepper until homogenized. Drizzle it over the salad when ready to serve.
- If you can't get your hands on smoked scamorza then a good substitute for this salad would be smoked applewood cheese or a soft pecorino.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
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