Summer Squash Salad
Summer Squash Salad is a vibrant summer salad featuring tender and thinly sliced zucchini and yellow squash that get tossed in a bright, garlicky vinaigrette, then piled high with savory salami, creamy feta cheese, and plenty of fresh basil. It’s the perfect side dish for grilled meats, a light lunch on a hot day, or a colorful addition to any potluck or picnic spread!
I’ve made this salad on repeat throughout the summer months, and it’s always the first dish to disappear at gatherings. The key is slicing the squash paper-thin (a mandolin makes this effortless!) and giving it time to marinate in that incredible dressing. The longer it sits, the better it gets!
What is a summer squash salad?
This summer squash salad is a fresh, Mediterranean-inspired dish that transforms humble zucchini and yellow squash into something truly spectacular. The thinly sliced vegetables are marinated in a zesty vinaigrette, which tenderizes them slightly while infusing every bite with incredible flavor.
Studded with strips of savory salami, fresh basil ribbons, and crumbles of creamy feta cheese, this salad is hearty enough to stand alone as a light meal yet versatile enough to accompany just about anything off the grill.
Why you’ll love this salad
- No cooking required! This is the perfect salad for hot summer days when you don’t want to turn on the oven or stove.
- It gets better with time. Make it ahead and let the flavors meld together for an even tastier result.
- Easily swap in your favorite proteins, cheeses, or herbs to make it your own.
- The colorful slices of green and yellow squash make this salad as gorgeous as it is delicious!
Ingredients needed
For the Vinaigrette
- White wine vinegar: Provides bright, tangy acidity. Trader Joe’s White Modena Vinegar is a great option, but any good-quality white wine vinegar works beautifully.
- Olive oil: Use a good extra virgin olive oil for the best flavor. It creates a rich, smooth dressing that coats every slice of squash.
- Fresh basil: Chopped fresh basil infuses the dressing with that classic summer flavor. Don’t substitute dried here, fresh is essential!
- Garlic: Five cloves may seem like a lot but trust me! Pressed or minced garlic adds a wonderful pungent kick that mellows as the salad marinates.
- Kosher salt: Enhances all the flavors and helps draw out moisture from the squash.
- Fresh cracked black pepper: Adds warmth and a subtle heat. Add a little extra at the end for a peppery finish.
For the Salad
- Zucchini: Choose firm, medium-sized zucchini with vibrant green skin. Look for ones that feel heavy for their size.
- Yellow squash: Pair with zucchini for a beautiful color contrast. Select squash that are firm and free of blemishes.
- Red onion: Halved and thinly sliced, red onion adds a mild, sweet bite that complements the other flavors perfectly.
- Salami: Thinly sliced salami, cut into strips, adds savory, salty richness. Look for a good-quality brand you love.
- Fresh basil leaves: Cut into thin ribbons (chiffonade), fresh basil adds brightness and that quintessential summer flavor. Save some for topping!
- Feta cheese: Creamy, tangy feta crumbles tie everything together. Trader Giotto’s feta is a great choice, but any good-quality feta will work.
- Optional garnish: Slice a few radishes as an optional garnish. I’ve done this before and it worked really well!
How do you make this summer squash salad?
Make the vinaigrette:
- In a small bowl, whisk together the white wine vinegar, olive oil, chopped fresh basil, pressed garlic, kosher salt, and black pepper.
- Set the vinaigrette aside to allow the flavors to meld while you prepare the vegetables.
Prepare the salad:
- Using a mandolin or a very sharp knife, thinly slice the zucchini and yellow squash into even, paper-thin rounds. Aim for about ⅛-inch thickness for the best texture.
- Halve the red onion and slice it thinly as well. Add all the sliced vegetables to a large bowl.
PRO TIP: A mandolin is your best friend for this recipe! It creates perfectly even ultra-thin slices that absorb the dressing beautifully. If you don’t have one, use a sharp chef’s knife and take your time to slice as thinly as possible.
Assemble:
- Pour the prepared vinaigrette over the sliced vegetables and gently mix together with your hands or tongs, ensuring every slice is coated.
- Cut the thinly sliced salami into thin strips and add them to the salad.
- Cut the fresh basil leaves into thin strips (chiffonade) and add most of them to the salad, reserving about 2 tablespoons for topping.
- Crumble the feta cheese over the top of the salad.
- Sprinkle with the reserved fresh basil and add a few more cracks of fresh black pepper.
PRO TIP: For the best flavor, let the salad sit at room temperature for 15-30 minutes before serving. This allows the squash to slightly soften and absorb all the delicious flavors of the vinaigrette.
Serve:
- Serve immediately or cover and refrigerate for up to 4 hours before serving.
- Give the salad a gentle toss before serving, as some dressing may settle at the bottom of the bowl.
- Garnish with additional fresh basil and a final crack of black pepper if desired.
Serving
Serve this vibrant summer squash salad as a refreshing side dish alongside grilled chicken, steak, or fish. It’s also wonderful as a light vegetarian lunch on its own or paired with crusty bread for sopping up every last drop of that delicious vinaigrette!
Sandy’s tips and substitutions:
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, making it even more delicious the next day! Note that the squash will continue to soften as it sits.
- Make ahead: This salad is perfect for making ahead! Prepare it up to 4 hours in advance and refrigerate. Bring it to room temperature for about 15 minutes before serving for the best flavor.
- Make it a meal: Add cooked quinoa, farro, or couscous to make this salad more substantial.
- Adjust the garlic: If you’re not a fan of raw garlic, reduce the amount to 2-3 cloves or roast the garlic first for a milder flavor.
- Don’t overdress: Start with about ¾ of the dressing and add more as needed. You can always add more, but you can’t take it away!
Variations:
- Vegetarian option: Simply omit the salami for a delicious vegetarian version. You could also add chickpeas or white beans for extra protein.
- Swap the protein: Instead of salami, try crispy pancetta, prosciutto, grilled chicken strips, or even cooked shrimp.
- Swap the cheese: Feta is classic, but goat cheese or shaved Parmesan would also be delicious.
- Add some crunch: Toasted pine nuts, walnuts, or pumpkin seeds add wonderful texture and nutty flavor.
Looking for more ways to use up your excess summer squash? Then check out this list of The Best Summer Squash and Zucchini Recipes!
More summer squash recipes you may want to try:
- Grilled Zucchini Salad
- Zucchini Relish Recipe
- Easy Grilled Spaghetti Squash Recipe
- Zucchini Banana Cake with Maple Frosting
Get the Recipe:
Summer Squash Salad Recipe
Ingredients
Vinaigrette:
- 6 Tbsp white wine vinegar
- 6 Tbsp olive oil
- 4 Tbsp chopped fresh basil
- 5 garlic cloves, pressed
- 1 tsp kosher salt
- ½ tsp fresh cracked black pepper, plus more
Salad:
- 2 medium zucchini, thinly sliced
- 2 medium yellow squash, thinly sliced
- 1 medium onion, halved, thinly sliced
- 6 oz thin-sliced salami, cut in thin strips
- 1 cup fresh basil leaves, cut into thin strips (keep about 2 Tbsp out for topping)
- 6 oz feta cheese, we used Trader Giotto’s feta cheese
Instructions
- For the vinaigrette: In a small bowl, whisk together the vinegar, oil, fresh basil, garlic, salt and pepper. Set aside.
- Using a mandolin, thinly slice the zucchini and squash and red onion; add to a large bowl. Add the dressing and gently mix together.
- Cut the salami and fresh basil in thin strips. Add to the salad.
- Crumble the feta cheese on top. Add the remaining basil and sprinkle with more fresh cracked black pepper.
Notes
Sandy’s tips:
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, making it even more delicious the next day! Note that the squash will continue to soften as it sits.
- Make ahead: This salad is perfect for making ahead! Prepare it up to 4 hours in advance and refrigerate. Bring it to room temperature for about 15 minutes before serving for the best flavor.
- Make it a meal: Add cooked quinoa, farro, or couscous to make this salad more substantial.
- Adjust the garlic: If you’re not a fan of raw garlic, reduce the amount to 2-3 cloves or roast the garlic first for a milder flavor.
- Don’t overdress: Start with about ¾ of the dressing and add more as needed. You can always add more, but you can’t take it away!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
