Courgette carpaccio & tomato salad
(serves 2 | 5 minutes + 1 hour marinating time | easy)
This simple recipe is basically a collection of all my favorite ingredients in one, healthy, dish. I also love the mixture of textures—the crunchy, lemony courgettes and soft tomatoes seasoned with olive oil.
1 fresh courgette – 10 cherry tomatoes – 1 lemon – extra virgin olive oil – salt – pepper
- Wash the courgette and tomato thoroughly.
- Slice the courgette into thin disks, or use the lowest level of a mandolin to slice it. Place all the slices into a bowl and pour in the juice of one lemon and a couple pinches of salt. Mix well and set to one side to marinade for an hour (can be less if you’re in a rush).
- Slice the tomatoes into quarters and season with olive oil, salt and pepper.
- Remove the marinated courgettes from the bowl, leaving the lemon juice behind. Place them on a plate and top with the seasoned tomatoes. If you like an extra lemony kick, pour the marinade juice over everything before serving.