Summer Squash Salad
- Fanny Khan
- Sep 4, 2019
- 2 min read
Updated: Jan 15, 2022

Ingredients:
2 small yellow squash
2 small zucchini
1 cup cherry tomatoes, halved
3 tbsp olive oil
1 tsp grated lemon zest
1 tbsp lemon juice
1/2 tsp red pepper flakes
1/2 cup mint leaves, torn
1/4 cup parsley, torn
1/4 cup toasted walnuts
salt and pepper to taste
Using a wide vegetable peeler, thinly slice 1/3 of the zucchini and yellow squash into ribbons and refrigerate.
Cut the remaining squash into 1/4 inch rounds or dice (or both). Place in a large bowl and drizzle with one tablespoon of olive oil.
Heat grill on high. Place squash in a grill pan or directly on grill grates that have been oiled. Grill for 4 to 6 minutes, turning or tossing to ensure charring on all sides.
Place grilled squash in a large bowl, add ribbons, tomatoes, mint and parsley. Toss gently to combine.
In a small bowl, whisk together 1 1/2 tablespoon oil, lemon juice, lemon zest, pepper flakes and salt and pepper to taste.
Drizzle dressing over squash mixture and gently toss to combine.
Place on a large platter and sprinkle with toasted walnuts.
Serve immediately.
Serves: 4 to 6
Notes&Tips:
It's that time of the year when backyard gardens and farmer's markets are teeming with summer squash. If you're looking for new ways to prepare zucchini and yellow squash, this is a tasty and easy recipe.
Be creative with the way you cut the squash, there is no wrong or right way to do this salad. Whatever appeals to you just go with it.
I prepared this salad for an outdoors picnic and it was a hit. It can be served warm or cold or at room temperature.
In addition to the pleasure that this salad brought to the eyes, I enjoyed the depth of flavor that the toasted walnuts helped to enhance in this simple dish.
Comentarios