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Courgette Ribbon Salad with Ham

Courgette Ribbon Salad with Ham

15 min — Easy — Mediterranean

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Courgette Ribbon Salad with Ham
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Courgette Ribbon Salad with Ham

One medium courgette (200–250g) peels into long, thin ribbons using a vegetable peeler, then sits in a tablespoon of olive oil and fresh lemon juice for a few minutes — the acid softens the raw squash just enough without cooking it. Four slices of air-dried ham, torn into strips, and 50g of crumbled ewe's cheese scatter over the ribbons. A final drizzle of oil and squeeze of lemon finish the plate. Serves two in 15 minutes; pairs well as a starter before a roast or grilled fish.

Prep
15 min
Total
15 min
Servings
2
Course
Appetizer
Cuisine
Mediterranean
🧑‍🍳
Difficulty
Easy
💰
Cost
Moderate
🌶️
Spice
Mild

Ingredients

  • 1 courgette (200–250g)
  • 1 tbsp extra virgin olive or rapeseed oil, plus extra to finish
  • 1 lemon
  • 50g soft, mild ewe’s cheese, crumbled or cubed
  • 4 slices of air-dried or cooked ham, roughly torn into shreds

Instructions

  1. 1Shave the courgette into long ribbons from top to bottom using a vegetable peeler. Stop when you reach the seedy core, then rotate the vegetable and continue peeling the other sides. Skipping the watery core prevents the salad from becoming soggy.
  2. 2Place the shaved courgette in a mixing bowl with the olive oil, half of the lemon juice, salt, and pepper. Toss everything together until well coated and let the mixture rest for 5 to 10 minutes. This brief resting period softens the raw squash and allows it to absorb the dressing.
  3. 3Portion the marinated squash onto individual plates and pour any remaining dressing from the bowl over the top.
  4. 4Top the salads with the crumbled ewe's cheese, torn ham pieces, and shredded borage leaves. Arrange the borage flowers over the dish.
  5. 5Finish each plate with an extra crack of black pepper, a final squeeze of lemon juice, and a light drizzle of olive oil.

Notes

  • Ingredient swap: If you can't find borage leaves and flowers, substitute with a mix of fresh mint and cucumber ribbons for a similar flavor profile.
  • Make ahead: Shave the courgette up to a day in advance and store it in an airtight container in the fridge, but don't add the lemon dressing until just before serving.
  • Cheese: Feta or goat cheese works beautifully if mild ewe's cheese isn't available.

About the Author

Nora Visser, Editor at OneTapRecipes
Nora Visser
Editor, OneTapRecipes
Home cook writing recipes you can see, not read.