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Courgette and mozzarella salad recipe

Courgette and mozzarella salad recipe

27 ratings

This summer salad is the perfect light lunch. Smoky griddled courgettes, creamy mozzarella and crispy pitta chips combine with peppery watercress for a simple 15-minute salad. See method

  • Serves 6
  • 10mins to prepare and 5mins to cook
  • 371 calories / serving
  • Vegetarian


  • 3 pitta breads, halved and cut into triangles
  • 1 tbsp extra-virgin olive oil, plus extra for brushing
  • 3 courgettes, trimmed
  • 100g watercress
  • 3 balls buffalo mozzarella, drained and ripped in half
  • 1 tsp crushed chilli flakes

For the dressing

  • 2 tbsp pistachios, finely chopped
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp white wine vinegar
  • ½ garlic clove, crushed
  • 1 tsp caster sugar

Each serving contains

  • Energy

  • Fat

    25g 35%
  • Saturates

    13g 63%
  • Sugars

    4g 4%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 23.7g Protein 15.4g Fibre 2.5g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the pitta triangles on a baking tray, brush with a little olive oil, season, then bake for 6-7 minutes until golden. Set aside until needed.
  2. Meanwhile, heat a griddle pan on the hob. Using a vegetable peeler, slice the courgettes lengthways into ribbons. Toss in a large bowl with 1 tbsp of oil and some seasoning. Griddle the courgettes in batches, until lightly charred on both sides.
  3. In a small bowl, combine the dressing ingredients and whisk with a little seasoning.
  4. To serve, arrange the watercress on a serving platter and top with the pitta crisps, ripped mozzarella and courgettes. Drizzle over the dressing and garnish with the chilli flakes and some freshly ground black pepper.

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