Summer is prime salad season, and this prosciutto, feta and nectarine salad with griddled courgette is a refreshing alternative to the usual lettuce-tomato-cucumber trio. It’s full of contrasting textures and bright flavors, and simple to prepare — a satisfying dish that feels special without fuss.
This salad avoids the blandness of basic mixes. The peppery watercress, sweet stone fruit and salty feta and prosciutto create a lively balance. The griddled courgette adds a smoky, slightly charred note that elevates the whole bowl. It’s easy to eat straight away, and it’s one of those salads you’ll happily finish while scrolling through your phone or working at your laptop.
Griddling the courgette takes only a minute and is well worth the tiny effort. If your nectarines aren’t fully ripe, give them a quick sear on the griddle too — it brings out their sweetness and adds a pleasant caramelized edge.
Feel free to swap ingredients according to what you have on hand or to suit your taste:
- Replace nectarines with peaches for a similar sweet, juicy element.
- Swap feta for mozzarella if you prefer a milder, creamier cheese.
- Use crispy bacon or chorizo instead of prosciutto for a smokier, heartier option.
- Substitute watercress with rocket (arugula) if you want milder leaves and less leafy overflow while eating.
These simple swaps keep the salad fresh and adaptable. Try different combinations until you find your favorite version.
Prosciutto, feta and nectarine salad with griddled courgette (serves 1 — about 284 kcal):
Ingredients:
- 1 small courgette — you’ll use only a few strips from the outside (around 10 kcal)
- 1 tsp olive oil (40 kcal)
- Pinch of salt and pepper
- 1 large handful of watercress (about 10 kcal)
- 1 nectarine, sliced (approx. 59 kcal)
- 2 slices prosciutto (about 55 kcal)
- 40 g feta, crumbled (around 110 kcal)
Dressing (optional — adds ~60 kcal):
- 1 tsp olive oil (40 kcal)
- 1 tsp good balsamic vinegar (20 kcal)
- Pinch of salt and pepper
Method:
- Use a potato peeler to shave about 8 long strips from the courgette. Toss the strips with 1 tsp olive oil, a pinch of salt and pepper. Heat a griddle pan until very hot.
- Combine the watercress and nectarine slices in a bowl, then top with the prosciutto and crumbled feta.
- Place the courgette strips on the hot griddle so they develop dark griddle lines — cook for about 1 minute until the marks appear, then remove (no need to flip). Arrange the griddled courgette on the salad and, if using, drizzle over the dressing.
This salad is bright, fast and flexible — a great go-to for warm-weather lunches or light dinners. The mix of peppery greens, juicy stone fruit, salty cheese and cured ham makes every bite interesting. Try one of the suggested swaps to make it your own.
