When summer squash and zucchini hit their peak at the markets, the best way to handle them is barely cooking them at all. We make this salad every summer with what's freshest from our farmers market visits. This salad uses raw, thinly shaved squash dressed with lemon-zest olive oil, a touch of garlic-infused EVOO, and a splash of champagne balsamic. The result is crisp, citrusy, and aromatic. A side dish that takes 20 minutes and gets compliments every time.
Ingredients
- 2 medium zucchinis
- 2 medium yellow summer squash
- 1 cup cherry tomatoes, halved
- ¼ cup pitted Kalamata olives, sliced
- 2 oz feta cheese, crumbled
- 2 tablespoons fresh basil, chiffonade
- 3 tablespoons Kofinas Lemon Zest Infused Olive Oil
- 1 tablespoon Kofinas Garlic Mediterranean Infused Olive Oil
- 1½ tablespoons Champagne White Balsamic Vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon honey (optional)
Serves 4 as a side.
How to Make It
- Slice the squash and zucchini. Use a mandoline or vegetable peeler to shave them into long, thin ribbons. If using a knife, slice into very thin rounds (1/8 inch thick or thinner).
- Salt the squash. Lay the ribbons in a colander, sprinkle with ¼ teaspoon of salt, and toss gently. Let sit for 10 minutes to draw out excess water, then pat dry with a clean kitchen towel.
- Make the dressing. Whisk together the lemon zest oil, garlic oil, champagne balsamic, remaining salt, pepper, and honey in a small bowl until emulsified.
- Combine. In a large bowl, gently toss the squash ribbons with the cherry tomatoes, kalamata olives, and basil. Pour over the dressing and toss again to coat.
- Top with crumbled feta and serve immediately, or chill for 15 minutes to let flavors meld.
Tips for the Best Squash Salad
Salt the squash first. Zucchini and yellow squash hold a lot of water. The salting step pulls out excess moisture so the salad doesn't get soggy on the plate.
Use a mandoline if you have one. Even, ribbon-thin slices give the salad its signature texture. A vegetable peeler works in a pinch.
Layer two olive oils. The lemon zest infused oil brings the brightness, the garlic infused oil adds savory depth. Use both. Neither alone delivers the same balance.
Serve within 30 minutes. This salad is best fresh. After an hour the squash starts to release water and the texture dulls.
Summer in a Bowl
This is the kind of salad that pulls peak-season vegetables into focus without complicating them. Two olive oils do most of the work, our Lemon Zest Infused Olive Oil for brightness and our Garlic Mediterranean Infused Olive Oil for warmth, paired with a delicate Champagne White Balsamic Vinegar. Worth keeping all three within arm's reach all summer long. For variety, try the same salad with a few drops of Wild Orange Infused Olive Oil for a sweeter, more aromatic finish. The full Infused Olive Oils collection gives you a half-dozen ways to vary this dressing. You can also find our oils at Findlay Market on Saturdays. See where else we sell at our farmers markets page.
Frequently Asked Questions
Can I cook the zucchini and squash instead of eating them raw?
Yes. Quickly grill or roast the ribbons for 2-3 minutes if you prefer cooked vegetables. The flavor will be richer but the texture less crisp. Add the dressing after cooking to preserve the citrus and herb notes.
How long does zucchini squash salad keep?
Best eaten the day it's made. Stored in the fridge, it keeps 1 day but the squash will release water and the texture will soften. Drain off any excess liquid before serving leftovers.
What can I substitute for feta?
Goat cheese, shaved parmesan, or crumbled ricotta salata all work. For a vegan version, skip the cheese and add a handful of toasted pine nuts.
Can I add protein to make this a main course?
Yes. Grilled chicken, shrimp, or seared scallops all complement these bright flavors. For vegetarian options, add chickpeas, white beans, or a soft-boiled egg.
