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I have a few avowed summer squash haters in my life, and maybe you do, too. (Or maybe you are one yourself!) Most of these folks will make an exception for a slice of zucchini bread, where the squash is basically hidden, but when served on its own, the complaints about soggy textures and lack of flavor start to roll in. Let this bright and summery salad change their minds. The best way to cook summer squash might just be not to cook it at all.
If you’ve never tried raw summer squash or zucchini, you’re in for a treat. It retains a slightly crisp texture (as opposed to going very soft when cooked) and a light, vegetal, slightly sweet flavor. Slicing it very thinly keeps it velvety-smooth and easy to bite into, and the porous texture of the squash soaks up flavorful dressings with ease.
This recipe shows off the best of what raw summer squash can offer. It tosses thinly sliced squash or zucchini (or a colorful mix of both) with a bright, garlicky lemon vinaigrette. The squash softens slightly as it absorbs the dressing, and pairs perfectly with a finish of salty Pecorino Romano cheese, floral basil, and bold smoked almonds for crunch.
There’s no cooking required and it takes just 15 minutes to make, making it the perfect side dish to serve on the hottest of summer evenings.
Simply Recipes / Photo by Robby Lozano / Food Styling by Margaret Dickey / Prop Styling by Julia Bayless
Tips for Making This Summer Squash Salad
- Choose ripe, firm squash: Since you’ll be enjoying them raw, choose high-quality, fresh summer squash here. Ripe squash are firm, fairly heavy for their size, and vibrantly colored. Don’t choose squash that are wrinkled or have any soft spots.
- Slice it your way: You can choose to slice the squash with a chef’s knife, a mandolin, or a vegetable peeler. To shave it with a vegetable peeler, hold the squash by the root end, then peel down the length of the vegetable, creating long, thin strips.
- Swap the cheese, herbs, or nuts: This salad is very flexible depending on what you have on hand and the flavors you prefer. You can use Parmesan or Asiago cheese instead of the Pecorino Romano, cilantro or parsley instead of the basil, or regular roasted, salted almonds if smoked almonds aren’t your thing.
Simply Recipes / Photo by Robby Lozano / Food Styling by Margaret Dickey / Prop Styling by Julia Bayless
More Quick, No-Cook Summer Sides
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1 medium lemon
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1/4 cup extra-virgin olive oil
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2 cloves garlic, finely grated
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3/4 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper, plus more for garnish
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2 medium summer squash and/or zucchini (about 8 ounces each), thinly sliced
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1/4 cup roughly chopped fresh basil, plus more for garnish
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1/2 cup (2 ounces) shaved Pecorino Romano cheese, divided
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1/4 cup roughly chopped smoked almonds
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Make the dressing:
Grate 1/2 teaspoon of zest from the lemon and set it aside. Juice the lemon and measure 2 tablespoons of juice into a large serving bowl. Add the olive oil, grated garlic, salt, and pepper and whisk to combine.
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Toss and serve:
Add the sliced summer squash, chopped basil, and half of the Pecorino Romano to the bowl with the dressing and toss to coat. Sprinkle with the almonds, the reserved lemon zest, and the remaining Pecorino Romano. Garnish with additional pepper and basil as desired and serve.
This salad is best enjoyed right after tossing it together, but the dressing can be made ahead and refrigerated in an airtight container for up to 5 days.
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| Nutrition Facts (per serving) | |
|---|---|
| 265 | Calories |
| 22g | Fat |
| 11g | Carbs |
| 8g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 265 |
| % Daily Value* | |
| 22g | 29% |
| Saturated Fat 5g | 24% |
| 15mg | 5% |
| 486mg | 21% |
| 11g | 4% |
| Dietary Fiber 4g | 13% |
| Total Sugars 5g | |
| 8g | |
| Vitamin C 11mg | 57% |
| Calcium 230mg | 18% |
| Iron 1mg | 7% |
| Potassium 428mg | 9% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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