Refreshing Zucchini and Yellow Squash Salad

Here’s my go-to zucchini and yellow squash salad recipe, made with fresh summer squash, a light lemony dressing, and a sprinkle of fresh herbs and parmesan cheese.

This salad has become a regular at our summer cookouts and potlucks. I often make a double batch because it disappears so quickly, and the leftovers taste even better the next day for lunch. Perfect for those warm afternoons when you don’t feel like turning on the stove, right?

What Kind of Zucchini and Squash Should I Use?

For this salad, you’ll want to look for smaller to medium-sized zucchini and yellow squash since they tend to have better flavor and fewer seeds than their larger counterparts. When shopping, pick squash that feels firm and heavy for its size, with smooth, shiny skin free from blemishes or soft spots. The best ones are usually around 6-8 inches long – anything much bigger than that might be too mature and could taste bitter or have a spongy texture. If you’re at the farmers market, you might also find different varieties like golden zucchini or patty pan squash, which would work great in this recipe too and add some extra visual interest to your salad.

Options for Substitutions

This fresh salad recipe is pretty flexible and you can make several easy swaps:

• Zucchini and yellow squash: You can use all zucchini or all yellow squash if you can’t find both. Summer squash or patty pan squash work great too – just keep the total amount the same.
• White wine vinegar: Red wine vinegar or apple cider vinegar make good substitutes. You could even use fresh lemon juice for a different but tasty twist.
• Kalamata olives: Any black or green olives will work here. If you’re not an olive fan, try adding some crumbled feta cheese instead for that salty kick.
• Fresh herbs: No fresh herbs? Use 1 teaspoon dried parsley and 1 teaspoon dried basil instead. You can also swap in other fresh herbs like mint or oregano.
• Red onion: Sweet white onion or shallots can replace red onion. If using shallots, use about 2 tablespoons finely chopped.
• Bell peppers: Any color bell pepper works fine here. You could also try using chopped cucumber or cherry tomatoes for a different crunch and flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing this zucchini and squash salad is slicing the vegetables too thick, which can make them harder to eat and less likely to absorb the dressing – aim for thin, uniform slices about 1/8 inch thick using a sharp knife or mandoline. Another common error is not salting and draining the zucchini and squash beforehand, which can lead to a watery salad; let them sit with salt for 15-20 minutes, then pat dry with paper towels to remove excess moisture. To keep your herbs fresh and green, avoid chopping them too far in advance, and add them just before serving to prevent wilting. For the best flavor development, let the salad marinate in the refrigerator for at least 30 minutes (but not more than 2 hours) before serving, allowing the vegetables to soak up the tangy dressing while maintaining their crunch.

What to Serve With Zucchini Squash Salad?

This fresh and light zucchini salad makes a perfect side dish for grilled meats – try it alongside chicken breasts, salmon fillets, or even juicy burgers off the grill. Since it’s already packed with Mediterranean flavors from the Kalamata olives and fresh herbs, it pairs really nicely with other dishes from that region, like grilled lamb chops or a simple pasta with olive oil and garlic. For a complete summer meal, serve it with some crusty bread to soak up the tasty vinaigrette at the bottom of the bowl, and maybe add some crumbled feta cheese on top for extra flavor. This salad also works great as part of a bigger spread at picnics or potlucks, where it can sit at room temperature without wilting.

Storage Instructions

Keep Fresh: This zucchini and yellow squash salad tastes best when eaten within 24 hours, but you can keep it in an airtight container in the fridge for up to 3 days. The vegetables might release some liquid over time, but that’s totally normal – just give it a quick toss before serving.

Make Ahead: Want to prep this salad in advance? You can slice all the veggies and make the dressing up to a day ahead. Store them separately in the fridge, then combine everything about 30 minutes before serving to let the flavors mingle. This way, the vegetables stay nice and crisp!

Serve: Take the salad out of the fridge about 15 minutes before serving to let it come to room temperature – this helps bring out all those fresh Mediterranean flavors. Give it a quick stir to redistribute the dressing, and you’re good to go!

Preparation Time	15-20 minutes
Cooking Time	0 minutes
Total Time	35-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 220-260
• Protein: 3-5 g
• Fat: 18-22 g
• Carbohydrates: 15-20 g

Ingredients

For the salad:

• 1/4 cup sliced red onion (thinly sliced, about 1/8-inch thick)
• 1 tbsp sliced basil (freshly sliced for best aroma)
• 1/2 cup chopped bell pepper (any color)
• 1/4 cup sliced Kalamata olives (pitted and halved)
• 1 tbsp chopped parsley
• 1 small zucchini
• 1 small yellow squash

For the dressing:

• 1 small garlic clove (finely minced for even distribution)
• 2 tbsp white wine vinegar
• 3/4 tsp sugar
• 2 tbsp olive oil (I use Colavita extra virgin olive oil)

Seasoning:

• black pepper (freshly ground preferred for more flavor)
• salt

Step 1: Prepare the Vegetables

Start by chopping off the ends of the yellow squash and zucchini.

Cut them lengthwise in half, then slice into ¼-inch thick half-moon shapes.

Spread these slices out in a colander.

Step 2: Remove Excess Liquid

Sprinkle the squash and zucchini slices uniformly with salt, then toss them.

Sprinkle again and toss once more to ensure even coverage.

Let the slices sit in the colander for 25-30 minutes.

This step helps to draw out excess liquid, ensuring your salad is not watery.

Step 3: Prepare the Dressing

While the squash and zucchini are sitting, prepare the dressing.

In a bowl, combine extra virgin olive oil, white wine vinegar, a bit of sugar, and minced garlic.

Add the sliced red onion to the dressing, which will help mellow its sharp flavor.

Step 4: Rinse and Dry the Vegetables

After the squash and zucchini have released their excess liquid, rinse them well under cold water to remove the salt.

Blot them dry thoroughly with paper towels to ensure the dressing adheres well later.

Step 5: Combine Ingredients and Marinate

In a large bowl, mix the rinsed and dried squash and zucchini with the prepared dressing.

Add chopped sweet bell pepper, sliced Kalamata olives, finely chopped parsley, and julienned basil.

Stir everything together to ensure the vegetables are evenly coated with the dressing.

Allow the mixture to marinate for at least 20 minutes to develop flavor.

Step 6: Final Adjustments and Serve

Before serving, taste the salad and adjust the seasoning with additional salt and freshly ground black pepper if needed.

Serve and enjoy your vibrant and refreshing vegetable salad!