Jamie Oliver Zucchini Salad

There’s something beautifully simple about the Jamie Oliver Zucchini Salad that makes it a must-have for warm-weather meals. The grilled zucchini brings smoky depth, while fresh mint, chili, and lemon add bright, zesty notes. I made this on a sunny afternoon when I wanted something light but flavorful, and I was amazed at how much taste came from such a short list of ingredients. (inspired by Jamie Oliver)

Ingredients Needed

• 4 medium zucchinis (courgettes)
• Sea salt
• Freshly ground black pepper
• 1 red chili, deseeded and finely chopped
• ½ clove garlic, finely chopped
• 1 handful of fresh mint, torn
• Extra virgin olive oil
• 1 squeeze of lemon juice
• 1 cup blanched broad beans
• 1 cup raw peas

How To Make Jamie Oliver Zucchini Salad

Slice and Grill the Zucchinis:
Start by slicing the zucchinis lengthways as thinly as possible. If you have a mandolin slicer, it makes this part easier and more consistent. Fire up a griddle pan or barbecue until it’s searing hot, then grill the zucchini slices until they have gorgeous char marks on both sides.

Arrange and Season the Zucchinis:
Place the grilled slices on a large serving plate. Make sure they don’t overlap—this is key to keeping them tender but not soggy. While still warm, season with a light sprinkle of sea salt and a few twists of freshly ground black pepper.

Add Chili and Garlic:
Evenly scatter the chopped red chili and garlic across the zucchini. The heat from the zucchini helps these flavors meld right into the veg, giving it a subtle kick and depth.

Finish With Fresh Mint and Citrus:
Tear up a handful of mint and sprinkle it over the top. Drizzle generously with good quality extra virgin olive oil, then finish with a fresh squeeze of lemon juice. The zingy lemon and aromatic mint take this salad from simple to sublime.

Add Broad Beans and Peas:
If you’re including broad beans and peas (which I highly recommend), toss them in now for a little sweetness and extra bite. Serve immediately while everything’s vibrant and fresh.

Why I Love This Recipe

I made this zucchini salad for a weekend lunch with friends, and it totally stole the show. It’s the kind of dish that feels both healthy and indulgent, thanks to the smoky grill marks and rich olive oil. Plus, it’s wildly flexible—perfect with whatever fresh produce you have on hand. I’ve even used it as a taco topping!

Recipe Tips

• Use Fresh Ingredients: Fresh mint and seasonal zucchinis make a world of difference.
• Mandolin for Precision: A mandolin ensures thin, even slices that cook quickly and evenly.
• High Heat is Key: You want that char! Don’t be afraid to really heat up your grill or pan.
• Season While Warm: This helps the salt and pepper really absorb into the veg.
• Avoid Overlap: Let each slice shine solo—no crowding on the plate.

How To Store This Jamie Oliver Zucchini Salad

At Room Temperature:
Best served fresh, but can sit out for up to 2 hours if needed.

In the Fridge:
Store in an airtight container for up to 2 days. The mint may wilt slightly, but the flavor holds up well.

In the Freezer:
This salad isn’t freezer-friendly. The textures won’t survive the thaw.

Nutrition Facts (per serving)

• Calories: 53
• Carbs: 4.1g
• Protein: 3.8g
• Fat: 2.4g
• Sugar: 3.6g
• Fibre: 1.8g
• Sodium: 0.26g

Let’s Answer a Few Questions!

Do I need to peel the zucchini before slicing?
Nope! Keep the skin on for color, texture, and added nutrients.

Can I use dried mint instead of fresh?
Fresh is definitely better, but if you’re in a pinch, use half the amount of dried mint.

How do I blanch broad beans?
Boil them for 2–3 minutes, then plunge into ice water to stop the cooking.

Can I add other veggies?
Totally! Try cherry tomatoes, cucumber, or even grilled corn.

How do I stop zucchini from going soggy?
Make sure the grill is super hot, and don’t stack the slices when plating.

Try More Recipes:

• Jamie Oliver Chickpea Salad
• Jamie Oliver Avocado And Pancetta Salad
• Jamie Oliver Caesar Salad