Grilled Courgette (Zucchini) Salad with Basil, Mint, Chilli, and Lemon

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A Summer Salad That’s Light, Smoky, and Incredibly Fresh

If you’re craving a salad that’s light and zesty yet packed with complexity, this Grilled Courgette Salad with Basil, Mint, Chilli, and Lemon is your answer. It’s a celebration of seasonal produce and bright flavors—think smoky ribbons of courgette (zucchini) grilled to perfection, tossed with a tangle of fresh herbs, a flicker of red chilli heat, and a citrusy lemon dressing that brings it all to life.

This is the kind of salad you make when the courgettes are in abundance, when the grill is already fired up, or when you want a side dish that complements just about anything—from grilled fish and chicken to lentil pilafs and summery pastas. It’s simple, quick, and absolutely bursting with character.

Why Grilled Courgette Is So Much More Than Just Zucchini

Grilling transforms courgettes into something quite magical. The direct heat caramelizes their natural sugars, softens their flesh, and gives them those irresistible charred edges that add depth and smokiness.

Why it works in salad:

  • Smoky depth: Balances the brightness of lemon and herbs.
  • Tender texture: Courgettes become soft and pliable, perfect for layering.
  • Visual appeal: Char marks and glossy ribbons make for a striking dish.
  • Flavor sponge: Courgettes soak up dressings and seasonings beautifully.

Pro tip: Slice the courgette lengthwise into ribbons or thin strips, and grill quickly over high heat until just tender.

Choosing the Best Courgettes (Zucchini)

To make the most of this dish, start with fresh, firm courgettes:

  • Look for small to medium courgettes with glossy skin.
  • Avoid oversized courgettes, which can be watery or seedy.
  • Use a mandoline or vegetable peeler to create thin, even ribbons—or slice into thin diagonal strips for a bit more bite.

You can also use a mix of green and yellow courgettes for visual contrast.

Fresh Herbs: The Fragrant Backbone

The combination of basil and mint gives this salad its signature freshness. They work together to create a cooling, aromatic counterbalance to the warm courgettes and spicy chilli.

  • Basil: Sweet, peppery, slightly anise-like.
  • Mint: Cool, refreshing, with a citrusy edge.
  • Optional extras: Add a bit of flat-leaf parsley or dill for variety.

Always tear herbs by hand (rather than chopping) to prevent bruising and retain their aromatic oils.

Heat It Up: Chilli in the Mix

Thin slices of fresh red chilli add just the right amount of heat to this salad without overpowering the delicate courgettes or herbs.

  • Fresno or red chilli: Mild to medium heat, thinly sliced.
  • Bird’s eye chilli: For more serious spice lovers—use sparingly.
  • Chilli flakes: A pinch can substitute if fresh isn’t available.
  • No heat option: Skip the chilli or replace with sweet red pepper for color.

Lemon Dressing: The Perfect Citrus Hit

This salad is lightly dressed with a lemon-based vinaigrette that ties everything together with brightness and acidity.

Dressing Components:

  • Lemon juice and zest: Vibrant, sharp, and aromatic.
  • Olive oil: Smooths and carries the flavors.
  • Salt and black pepper: Essential for balance.
  • Optional honey or maple syrup: A touch of sweetness if your lemon is very tart.
  • Optional garlic: For a savory undertone—use a tiny amount so it doesn’t overpower.

Shake or whisk the dressing and drizzle it over the warm courgettes so they soak in the flavor.

Optional Add-Ins for a Heartier Dish

This salad is stunning in its simplicity, but it’s also versatile. Try adding:

  • Toasted pine nuts or almonds: For crunch and nuttiness.
  • Crumbled feta or goat cheese: Creaminess and saltiness.
  • Cooked lentils or chickpeas: To make it a protein-rich main.
  • Grilled halloumi or tofu: For a more substantial side.
  • Quinoa or couscous: Turn it into a grain salad.

Equipment You’ll Need

You don’t need much to make this salad, but these tools help:

  • Grill, grill pan, or griddle: For getting those gorgeous char marks.
  • Mandoline or vegetable peeler: To slice courgette ribbons.
  • Tongs: For flipping courgette slices cleanly.
  • Citrus zester and juicer: For the freshest lemon flavor.
  • Mixing bowl or serving platter: For tossing and serving.

Smart Prep and Assembly Strategy

This dish comes together fast—here’s a smart order of operations:

  1. Slice courgettes and preheat your grill.
  2. Mix the dressing and set aside.
  3. Grill courgette slices quickly on each side.
  4. Toss courgettes with dressing while still warm.
  5. Add herbs and chilli just before serving to keep them fresh and vibrant.

Serve slightly warm or at room temperature—never cold, which dulls the flavors.

Substitutions and Variations

This salad is naturally vegetarian, gluten-free, and easily adaptable:

  • Vegan: As written—just avoid adding cheese.
  • Dairy-free: Stick with the herb and citrus combination.
  • Low-FODMAP: Skip the garlic in the dressing and use chives instead.
  • Add grains: Stir through farro, bulgur, or pearl barley for texture.
  • Other vegetables: Try grilled aubergine, asparagus, or bell peppers as additions.

FAQs and Troubleshooting

Why are my courgettes soggy?
They were overcooked. Grill them briefly over high heat just until tender and charred—1–2 minutes per side.

Can I make this ahead?
Yes, but add herbs and dressing just before serving for best texture and freshness.

Do I need to salt the courgettes first?
Not necessary for grilling, but if your courgettes are very large or watery, a light salting and 10-minute rest can help.

Can I serve this cold?
It’s best warm or at room temperature. Cold dulls the flavor and texture.

Finishing Touches and Garnishes

Make your salad stand out with:

  • Extra lemon zest: Adds brightness and color.
  • Sprinkle of toasted nuts or seeds: Pine nuts, almonds, or sunflower seeds.
  • Crumbled feta or goat cheese: Adds richness and a salty edge.
  • Fresh herb leaves on top: A few whole basil or mint leaves for beauty.
  • Drizzle of extra-virgin olive oil: Right before serving for gloss and flavor.

Ingredients

For the Salad

  • 3 medium courgettes (zucchini), sliced lengthwise into ribbons or thin strips
  • 1 small red chilli, finely sliced (adjust to taste)
  • 1/4 cup fresh basil leaves, torn
  • 2 tablespoons fresh mint leaves, torn
  • Optional: 2 tablespoons toasted pine nuts or crumbled feta

For the Lemon Dressing

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • Salt and black pepper, to taste
  • Optional: 1/2 teaspoon honey or maple syrup
  • Optional: 1 small garlic clove, minced or grated

Instructions

Step 1: Prepare the Courgette

Use a vegetable peeler or mandoline to slice courgettes into thin ribbons or strips. Pat dry if needed.

Step 2: Grill the Courgette

Preheat a grill, griddle, or grill pan over medium-high heat. Brush or spray courgette slices lightly with olive oil. Grill for 1–2 minutes per side, or until grill marks appear and the courgette softens slightly.

Step 3: Make the Dressing

In a small bowl or jar, whisk together lemon juice, zest, olive oil, and optional honey or garlic. Season with salt and pepper to taste.

Step 4: Assemble the Salad

While the courgettes are still warm, arrange them on a platter or in a bowl. Drizzle with the lemon dressing and gently toss or layer.

Step 5: Add Herbs and Chilli

Sprinkle over sliced chilli, torn basil, and mint. Add optional toppings like toasted pine nuts or feta if using.

Step 6: Serve

Serve warm or at room temperature. Garnish with extra herbs or lemon zest if desired.

Storage and Leftovers

Fridge: Store for up to 2 days in an airtight container. Best eaten fresh.

Reheat: Enjoy at room temperature or gently reheat in a pan—avoid microwaving, which can make the courgettes soggy.

Freezer: Not recommended due to the delicate texture of courgettes and herbs.

Grilled Courgette Salad vs. Ratatouille vs. Tabbouleh

  • Grilled Courgette Salad: Fresh, minimalist, citrusy, with smoky char and bright herbs.
  • Ratatouille: Stewed vegetable dish with tomatoes, onions, and eggplant—richer and more complex.
  • Tabbouleh: Grain-based, heavy on parsley and lemon, with finely chopped veg.

This Grilled Courgette Salad is all about letting a few beautiful ingredients shine—bringing together smoky vegetables, zingy citrus, and vibrant herbs in a dish that’s as refreshing as it is elegant. Whether served on its own or as a side, it’s a modern Mediterranean classic.

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