Grilled Courgette and Feta Salad Recipe
A light salad of grilled courgette, feta-style cheese and fresh herbs, inspired by the French love of simple vegetable dishes in summer. It’s somewhere between a grill salad and a warm vegetable side that easily turns into a full meal with a piece of bread. The flavours are Mediterranean but seasoned in a French way – with herbs and a delicate vinaigrette.
Grilling the courgette brings out its sweetness and gives the salad a smoky note, while feta, herbs and a simple vinaigrette keep it fresh and bright. It’s quick to make yet looks impressive on the table.
Chef's tips
Don’t slice the courgette too thinly or it will dry out instead of charring nicely. Let the grilled slices cool just a little before mixing so the feta softens but doesn’t completely melt. Good-quality olive oil and ripe cherry tomatoes make a big difference here.
How to serve
Serve in a shallow bowl or on a large platter so the colours of the vegetables and cheese stand out. Add warm crusty bread or toasted baguette slices to turn it into a light main course.
Ingredients
- courgette medium, cut into long slices - 2 piece
- feta cheese crumbled into pieces - 120 g
- cherry tomatoes halved - 150 g
- olive oil for grilling and the dressing - 4 tablespoon
- balsamic vinegar - 1 tablespoon
- garlic finely chopped or pressed - 1 clove
- fresh basil leaves, chopped - 2 tablespoon
- fresh thyme leaves without stalks, can be dried (1 teaspoon) - 1 tablespoon
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Wash the courgettes and trim the ends. Slice lengthwise into slices about 0.5 cm thick. Lightly salt on both sides and leave for 5–10 minutes until they release some moisture, then pat dry with paper towels.
- Heat a grill pan or a large regular pan. Brush the courgette slices with a thin layer of olive oil on both sides.
- Fry the courgette in batches for 2–3 minutes on each side over medium-high heat, until clear grill marks or light browning appear and the centres are tender but not mushy. Transfer the cooked slices to a plate.
- In a small bowl, mix 2 tablespoons olive oil, the balsamic vinegar, garlic, a pinch of salt and pepper to make a dressing.
- Cut the grilled courgette into smaller pieces (for example strips or large squares) and transfer to a bowl. Add the cherry tomatoes and gently toss with the dressing.
- Add the crumbled feta, chopped basil and thyme leaves. Mix gently so the cheese doesn’t break up completely.
- Taste the salad and, if needed, season with extra salt (careful, feta is salty) and pepper. Serve immediately, slightly warm or at room temperature.
Storage
Store leftovers covered in the fridge and eat within 1 day. The courgette will soften, but the flavours will deepen. If it releases a lot of juice, drain off a little liquid and refresh with a drizzle of olive oil and a few fresh herb leaves before serving.
I like to keep the herbs quite generous – basil and thyme make the salad taste like summer, even on cooler days. A final drizzle of good olive oil just before serving ties all the flavours together.
