If there’s one recipe that proves salads can be anything but boring, it’s this grilled courgette and feta salad. In just 15 minutes, you’ve got something light, refreshing, and bursting with flavor, yet it feels special enough to serve as a starter for guests. The combination is simple but clever: charred courgettes with their smoky edges, salty crumbled feta, a handful of toasted pine nuts for crunch, and a tangy-sweet dressing that ties everything together.
The real magic of this dish is the balance of textures and flavors. Courgettes take on a gorgeous char when cooked on a hot skillet or grill pan, turning tender but never mushy. Paired with crisp romaine lettuce, it gives the salad a lovely contrast. Then comes the feta-creamy, salty, and a little sharp-which instantly brightens up the whole dish. Add in the pine nuts, and you’ve got a nutty richness that makes each bite feel layered and satisfying.
And let’s not forget the dressing. Just three ingredients-extra virgin olive oil, white wine vinegar, and a touch of honey-yet it delivers that perfect balance of tang and sweetness. It’s the kind of dressing you’ll want to make in bulk and drizzle over everything from roasted vegetables to grain bowls.
Another reason I love this salad? It’s under 400 calories per serving, making it a light but filling option for lunch, or even a side dish alongside grilled chicken or fish. It’s vegetarian, easy to prepare ahead, and honestly beautiful to plate up with all those colors and textures.
So next time you’re in need of a quick dish that’s both nourishing and impressive, give this grilled courgette and feta salad a try. It’s proof that good food doesn’t need to be complicated-it just needs to be fresh, seasonal, and put together with love.
Grilled Courgette and Feta Salad
Equipment
- Serving Platter
- Skillet
Ingredients
- 2 courgettes sliced slightly diagonally
- 2 tablespoons toasted pine nuts
- Romaine lettuce enough leaves to line a platter
- 4 tablespoons extra virgin olive oil 60ml
- 4 teaspoons white wine vinegar 20ml
- 1 teaspoon honey
- 100 g feta cheese crumbled
Instructions
- Heat a skillet over medium high heat, then toss the courgette slices in olive oil and cook for 3–4 minutes on each side until tender and charred.
- Make the dressing by mixing together the white wine vinegar, olive oil, and honey, then season with salt and pepper.
- Place the romaine lettuce leaves onto a platter, top with the charred courgettes, crumbled feta cheese, and sprinkle over the toasted pine nuts.
- Drizzle over the dressing and serve any remaining dressing on the side.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @Addthelove_ on Instagram and hashtag it #Addthelove.
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