A 'swamp salad' on a plate with a fork alongside

Swamp salad

Name: Swamp salad
Prep time: 15 min
Total time: 15 min
Yield: Serves 2 as a main, 4 as a support act
Ingredients: 1 lemon zested; 3 tbsp extra virgin olive oil; 1 tbsp crème fraîche or yogurt (use a little more for a creamier dressing); ½ tsp caster sugar; ½ large or 2 small cucumbers (or use leftover ends), sliced or cut into chunks; 2 green tomatoes or any tomato of your choice, cut into wedges; small bunch of parsley roughly chopped; small bunch of dill roughly chopped; handful of shelled pistachios roughly chopped; 1 large ball of mozzarella

Lulu Grimes

Published: September 4, 2026 at 12:40 PM

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Serves 2 as a main, 4 as a support act

Easy

Prep: 15 mins

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Transform leftover herbs and tomatoes into a vegetarian salad. You can also stir this through pasta or serve it with grilled meat, chicken or fish

Egg-free

Gluten-free

Low sugar

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 lemon

zested
3 tbsp extra virgin olive oil
1 tbsp crème fraîche

or yogurt (use a little more for a creamier dressing)
½ tsp caster sugar
½ large or 2 small cucumbers

(or use leftover ends), sliced or cut into chunks
2 green tomatoes

or any tomato of your choice, cut into wedges
small bunch of parsley

roughly chopped
small bunch of dill

roughly chopped
handful of shelled pistachios

roughly chopped
1 large ball of mozzarella

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Nutrition: per serving

kcal318
fat26g
saturates11g
carbs5g
sugars4g

low
fibre3g
protein15g
salt0.65g

Method

step 1

Tip the lemon zest into a bowl. Slice the rind and pith off the lemon, then slice between the membrane using a small, sharp knife to release the lemon segments into the bowl with the zest. Squeeze any juice into the bowl, including any extra juice from the peel you’ve cut off.
step 2

Add the olive oil, crème fraîche, plenty of seasoning and the sugar to the bowl, and whisk everything together. The lemon juice will emulsify with the oil and the crème fraîche will provide creaminess.
step 3

Put the cucumber and tomatoes in a second bowl, and add most of the herbs and pistachios. Pour over most of the dressing and toss to combine. Tear the mozzarella into the salad, then add the remaining dressing and scatter over the remaining herbs and pistachios. Drizzle over a little more olive oil, if you like. Best eaten within a day or so – the salad will continue to release liquid over time and become more 'swampy'.

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