Baby Courgette Salad with Parmigiano Flakes and Tomato

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I am so much continuing to enjoy the courgette and tomato season! This salad is made with baby courgettes that don’t need any cooking. I simply cut them into very fine slices and let them marinate with olive oil, lemon juice, salt and oregano for 30 min. I then added a few cherry tomatoes, cut in halves, and loads of parmigiano flakes! Simple and super tasty!

Difficulty: Beginner Prep Time 10 mins Rest Time 30 mins Total Time 40 mins
Servings: 2
Best Season: Summer

Ingredients

Instructions

  1. Finely slice the baby courgette using a potato peeler. Place them in a bowl and add the olive oil, lemon juice, salt and oregano. Mix well, then cover with cling film and place it in the fridge for 30 minutes.
  2. After 30 minutes, remove the courgette from the fridge. In the same bowl add the tomatoes and mix well with the marinade sauce. Divide into two plates, add the Parmigiano flakes and a final drizzle of olive oil.
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