I’ve always been fascinated by how a few simple ingredients can come together to create something unexpectedly delightful. That’s exactly what happened the first time I tried Nigella Lawson’s Courgette Salad. At first glance, it seemed like it might be a bit too straightforward, maybe even bland, but oh how wrong I was. The salad, with its crunchy, fresh courgettes (or zucchini, if you prefer), bright lemon, and delicate herbs, was a revelation. It’s a perfect example of how Nigella, with her relaxed approach to cooking, turns even the simplest of dishes into something worth savoring.
It’s not just a salad, but a reflection of her cooking philosophy: uncomplicated, comforting, and above all, delicious. If you’re looking for a light, flavorful dish that doesn’t take hours to make but still feels like a treat, this is it. It’s one of those recipes that I now keep in my back pocket for everything from a summer picnic to a light dinner side.
Nigella Lawson’s Courgette Salad Recipe
Nigella has a knack for making dishes that feel personal and homey without being overly fussy. This courgette salad is a prime example of her ability to elevate something so simple with just the right touch of flavors. I still remember the first time I made it-it was one of those scorching summer days where you don’t want to spend much time in the kitchen, but you still want something fresh and satisfying. The ingredients are so unassuming, but the final dish? A burst of brightness and balance.
The beauty of this recipe is that it’s flexible. You can easily adjust it to suit your taste, whether you’re leaning into more herbs or opting for something extra like crumbled feta or toasted nuts. But I’ll never forget the first time I followed Nigella’s exact instructions: I had courgettes that I thought were too ordinary, but they turned into something so much more. The texture was so light and crisp, and the combination of lemon and olive oil was a refreshing change from the heavy salads I’d been eating all week.
Ingredient List
Here’s the thing-when it comes to this salad, the ingredients aren’t complicated, but they each bring something essential to the table. If you don’t have one of these on hand, it’s not the end of the world, but sticking to the list will give you that Nigella magic. Here’s what you’ll need:
- Courgettes (Zucchini) – Fresh, tender courgettes are key here. If you can find the smaller, younger ones, they’re even better. They’re delicate and sweet, perfect for a raw salad.
- Lemon – The zest and juice of one lemon give the salad that zingy freshness. You can’t skip this; it brightens up all the other ingredients.
- Olive Oil – A good, fruity olive oil is essential. This isn’t the place to skimp on quality; you want something that adds depth without overpowering the dish.
- Fresh Mint – This is what takes it to the next level. Mint’s coolness balances the warmth of the olive oil and the citrus, giving the salad that refreshing punch.
- Salt and Pepper – Simple seasoning, but essential. I always feel like a pinch of sea salt and freshly cracked black pepper just makes everything pop.
- Optional Add-Ins – Nigella suggests sometimes adding toasted pine nuts or crumbled feta. Both are fantastic, but they’re entirely optional depending on what you have on hand or your personal taste.
How To Make Nigella Lawson’s Courgette Salad?
Now, don’t get scared off by the list of ingredients or the idea of making a salad. This comes together in mere minutes. The whole process is so straightforward and satisfying, and the end result is always worth it.
- Prep the Courgettes: Slice the courgettes into thin ribbons, almost like a shaved salad. I’ve tried it both with a mandoline (for super-thin ribbons) and by hand (for a more rustic look), and both work perfectly fine. If you’re in the mood for some extra texture, you can also slice them into matchsticks or half-moons.
- Zest and Juice the Lemon: This part is the key to adding a burst of flavor. I always make sure to zest the lemon first (because once it’s juiced, it’s harder to do), then squeeze the juice over the courgettes. Be careful with the seeds-those tiny things always seem to sneak in.
- Toss in the Olive Oil: Drizzle the olive oil over the lemony courgettes. Be generous, but not excessive. The olive oil should coat the courgettes without drowning them. A few turns of the pepper mill and a pinch of sea salt here is the finishing touch.
- Add Fresh Mint: I always tear the mint leaves with my hands rather than chopping them. It just feels a little more rustic and intentional. Toss them into the salad and give everything one last gentle mix.
- Optional Extras: If you want to elevate it further, sprinkle in some crumbled feta or toasted pine nuts. Both add a delightful richness and texture, though the salad is already wonderful without them. It’s up to you.
- Serve Immediately: This salad is best served fresh, though I’ve found that the courgettes hold up well if left for a short while. If you have leftovers, it can still be eaten the next day, though the mint and lemon start to lose some of their brightness.
Things I Learned
What’s fascinating about this salad is how the simplest ingredients can pack such a punch. The first time I made it, I was convinced I was missing something-it felt too basic. But in the end, I realized that it’s the simplicity that makes it so perfect. In some ways, it reminded me of the lesson that cooking isn’t about complicated techniques or fancy ingredients. It’s about honoring the flavors of the ingredients you have.
Another thing I learned was just how versatile this salad can be. The courgettes, while undeniably the star of the show, can be paired with so many other elements. I’ve swapped out mint for basil, added a handful of arugula for a bit of peppery bite, and even tossed in some thinly sliced radishes for crunch. It’s a great base to work with, which is something I think Nigella knew all along.
Lastly, I came to appreciate the role of olive oil in dishes like this. It’s not just a vehicle for the flavors; it’s an essential part of the taste itself. The richness of good olive oil against the brightness of the lemon and mint creates this balanced, satisfying contrast that elevates the whole dish.