Courgette Salad with Rosemary and Garlic Dressing

This is a deliciously simple little courgette salad from our Head Chef JB.




  • 1 medium sized courgette
  • 100ml olive oil
  • 1 small sprig rosemary
  • 2 cloves garlic
  • 1 small pinch of sea salt
  • 2 tbs raw cider vinegar




Warm up the olive oil up to 70 degrees C in a small pan.  Add the rosemary and the chopped garlic and let it infuse off the heat.  When cool, pass the oil through a sieve in to a bowl, whisk in the salt and cider vinegar to make the dressing.


Wash the courgette.  With a peeler, slice long ribbons of courgette in to a large bowl.  Mix some of the dressing through the courgette, let marinade in the fridge for one hour before serving.


Michael Kelly is an author, broadcaster and founder of GIY.


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