Recipe and photography by Joe Woodhouse.
Having just a few classic flavours, they all are allowed to shine. The courgettes provide a
nice crunch and platform for the other ingredients to play off of. I really love this salad. It is super speedy to bring together and pays out massively on flavour.
350g cherry tomatoes, sliced in half across their equators
100g kalamata, or other black olives, pitted weight, torn into rough pieces
2-3 medium courgettes, finely sliced, around 300g
25g basil, leaves roughly sliced, stalks finely sliced
200g block feta, crumbled
4-6 tbsp extra virgin olive oil
2-3 tbsp red wine vinegar, other vinegar works fine
300g Fusilli, cooked in well salted water, drained and refreshed under cold water
Sea salt and black pepper
Combine all the ingredients in a large mixing bowl. Season with the olive oil, vinegar, salt and pepper to your taste. It will drink oil. So if you want to make ahead. Maybe finish with the oil just before serving.
