Like the beetroot and carrot versions this salad has a lot to recommend it.
See also Marinated Beetroot and Marinated Carrots
It can be prepared in advance as it needs some time for the flavours to develop. It will keep well, stored in the fridge for several days. It is versatile in that it can be eaten as a side dish with something substantial, roasted fish like sea bass or sea bream would be lovely; or you could add something simple to make it into a lighter meal on its own: lightly dressed watercress, some soft curd cheese and some pine nuts would be good. It also has a good colour and, together with the beetroot and carrot versions, makes a great selection to have with BBQ meats or fish.
Marinated Courgette Salad
Enough for 6-8 as a side dish or as part of a light meal
2 medium sized courgettes, topped and tailed
The grated zest and juice of a small lemon
3 tbsp extra virgin olive oil
A large pinch of salt flakes
The leaves from a small bunch of *thyme
*You could use chopped fronds of dill or chopped parsley or chopped mint instead of thyme.
Use a peeler to shave the courgettes lengthwise into ribbons.
Put all the ribbons into a bowl. Add the lemon zest and juice, oil, salt and half of the thyme or other herbs to the courgettes and stir the whole lot together, using two forks to make this easier.
Cover the bowl and store in the fridge for at least 30 minutes. The salad should keep very well for at least 4 days.
Scatter the salad with the remaining thyme or other herbs before serving it.
