First wash and cut the two ends of the courgettes.
Chop them into thin slices and then blanch in salted boiling water for about 1 minute. Drain thoroughly, then set aside.
Wash the cherry tomatoes and cut them into slices.
Dice the previously drained Galbani Mozzarella into small cubes.
In a bowl, place the finely minced mint and basil leaves, season with salt and extra virgin olive oil. Mix well.
Place the courgettes along the edge of a plate and place tomatoes and Galbani Mozzarella cubes in the centre.
Season with dressing on the top.
Add a drizzle of balsamic vinegar to give more flavour to your salad!