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Zucchini Basil Salad
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5 from 4 votes

Zucchini Basil Salad

Zucchini Basil Salad is bright, flavourful, quick & simple to make and incredibly versatile. With flavours reminiscent of pesto it is good enough to serve alongside steak, chicken or fish, but equally good on a table of mixed small plates. Inspired by the menu at Polpo (www.polpo.co.uk)
Prep Time20 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: Italian, World
Servings: 2 people


  • 1 Large zucchini (courgette)
  • ½ teaspoon Sea salt
  • 2 tablespoon Pine nuts
  • 3 tablespoon Grated Parmesan cheese
  • 1 Bunch (approx 20-30g) fresh basil leaves
  • 2 tablespoon Extra virgin olive oil
  • Seasoning


  • Begin by chopping the end of the zucchini at a steep angle. Now finely slice the zucchini widthways on this diagonal. If you have a mandolin this will enable you to achieve lovely even slices. Aim for around 1-1.5mm thick
  • Put the zucchini slices into a colander and sprinkle with the salt. Toss lightly and leave to sit for 15 minutes
  • After this time the zucchini should be slightly limp. Rinse thoroughly in fresh, cold water and drain well
  • Put the zucchini into a mixing bowl. Add the basil leaves, pine nuts, grated cheese and olive oil and mix gently (use your hands).
  • Season to taste and serve immediately