Marinated fennel and courgette salad with basil

Marinated Fennel and Courgette Salad with Basil

This Marinated Fennel and Courgette Salad with Basil is a refreshing and vibrant dish that captures the essence of summer. The anise-like flavor of fennel pairs beautifully with the mild, slightly sweet courgette, while fresh basil adds a fragrant touch. A light lemon vinaigrette ties everything together, making this salad a perfect side dish or a light main course.

Serving Size and Yield

Serves 4 as a side dish.

Preparation and Cooking Time

Preparation Time: 15 minutes

Marinating Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 1 large fennel bulb, thinly sliced
• 2 medium courgettes, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 cup toasted pine nuts for garnish

Instructions

1. Prepare the fennel and courgettes by slicing them thinly using a mandoline or a sharp knife. Place them in a large mixing bowl.
2. Whisk together the olive oil, lemon juice, honey, salt, and pepper in a small bowl to create the dressing.
3. Pour the dressing over the sliced fennel and courgettes. Toss gently to ensure all pieces are coated evenly.
4. Marinate the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Add the torn basil leaves to the salad just before serving. Toss gently to combine.
6. Garnish with toasted pine nuts if desired, and serve immediately.

Additional Notes

For a more substantial salad, consider adding crumbled feta cheese or sliced avocado. If you prefer a bit of heat, a pinch of red pepper flakes can be added to the dressing.

Nutritional Information

Per serving: Approximately 150 calories, 14g fat, 5g carbohydrates, 2g fiber, 2g protein.

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