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5 from 6 votes

Fennel Courgette salad

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.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Italian
Servings: 4 people
Calories: 179kcal
Author: Emily Kemp


  • 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.


Calories: 179kcal