This mozzarella and courgette salad is so good. Dressed in pesto, marinated artichokes and roasted tomatoes it makes the perfect lunch or side salad.
I am a big fan of courgettes, especially in their spiralised form. I find them so versatile. They seem to be great at absorbing flavours, work incredibly well cooked or raw, are an easy option to help increase your veg intake and are great for bulking out pasta dishes.
In this mozzarella and courgette salad, the courgettes aren’t cooked just simply spiralised. I spiralise my own veg as it just seems much fresher and it’s cheaper too. I know you can buy already spiralised veg which if that’s for you then definitely do that. I have to say I bought my spiraliser a few years ago on a whim but it has now become an essential tool in my kitchen. It’s a really handy piece of kit and they aren’t ridiculously expensive either.
Along with the spiralised courgettes, I roasted a pack of cherry tomatoes which brings out their beautiful flavours and adds a delicious natural sweetness. I then added a dressing of marinated artichokes, lemon and green pesto finished off with small mozzarella balls and flakes of a hard Italian cheese such as Parmesan, Pecorino or Grana Padano.
This is a really delicious lunch option that may be served with some slices of crusty bread or even as a side salad option with grilled meats or fish.
What you will need for the mozarella and courgette salad:
- Full of essentail vitamins and minerals
- In particular they are great source of Vitamin A
- In thier raw state however they have slightly less vitamin A then when cooked
- Cherry Tomoatoes
- Delicioulsy sweet and packed with viatmin C
- They are also a wonderful source of lycopene
- Hard Italian cheese,
- Such as Parmesan, Pecorino, Grana Padano
- Mini Moazerlla Balls
- A medium fat soft cheese
- Pearl or mini are the smallest mozzarella balls you can get, otherwise just rip up a larger ball.
And for the Dressing:
- Extra Virgin Olive oil
- I like to use a good quality Greek or Italian olive oil
- Green Pesto
- A cupboard staple
- good in so many dishes and dressings
- Lemon juice
- For extra acidity and freshness
- Marinated artichokes
- You can use either jarred or fresh
- These are usually marinated in oil garlic and herbs and add a fabulous extra flavour in this dressing.
A no-carb count salad that is perfect on its own, as a side dish or simply served with lots of crusty bread.
If you want to add some complex carbohydrates for a more filling option then you coudl try some wholegrain pasta