Summer Squash Salad
A fresh and vibrant salad featuring zucchini, summer squash, and other seasonal vegetables in a light lemon dressing.
Equipment
- 1 cutting board
- 1 knife
- 1 mixing bowl large
- 1 whisk
Ingredients
Salad Ingredients
- 2 medium zucchinis thinly sliced
- 2 medium yellow squash thinly sliced
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1 bell pepper diced
Dressing Ingredients
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Wash and dry all vegetables. Slice zucchinis and yellow squash into thin rounds. Halve the cherry tomatoes, thinly slice the red onion, and dice the bell pepper.
- In a large mixing bowl, combine the sliced zucchinis, yellow squash, cherry tomatoes, red onion, and bell pepper. Toss gently to mix.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad mixture in the large bowl. Toss gently until all components are evenly coated with the dressing.
- Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Serving
- Serve the salad chilled, garnished with additional fresh herbs or feta cheese if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad may become more flavorful as it sits.
Notes
Pro Tips: Choose small to medium-sized squash for the best texture. For a smoky flavor, you can grill the squash briefly before slicing. Ingredient Substitutions: Use any color of bell pepper you prefer. Red and yellow add sweetness, while green adds a more traditional flavor. How to Serve: This salad is a refreshing side for grilled meats or a light lunch on its own. Storage & Freshness: Store in an airtight container in the refrigerator for up to 2 days. Make-Ahead Tips: Prepare the salad and dressing separately up to a day in advance. Combine just before serving.