DadCooksDinner

  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Side dish

    Zucchini and Summer Squash Salad

    Published: Jul 29, 2010 · Modified: Feb 6, 2015 by Mike Vrobel · This post may contain affiliate links · 3 Comments

    Time for another Omnivore's Dilemma: What do I do with all the zucchini? Or summer squash? Or both? Zucchini is one of the first summer vegetables I get in abundance in my CSA box.
    Non-greens, non-lettuce category.

    I might not be able to find anything else at the farmer's market, but there will always be zucchini. It is wonderful to have this bounty...but after the first few weeks I start to wonder. What do I do with it all?

    Michael Symon gave me this idea in his Greek cooking class - a raw zucchini and summer squash salad with almonds and lemon dressing. I'm always trying to figure out what to do with zucchini come late July. Here, in the middle of March, was a new recipe, and a delicious one at that. The meaty squash is brightened by the lemon, and the nutty crunch of the almonds gives the salad extra depth. I saved the idea, waiting for the first summer zucchini. Now I get to share it with you!
    *It was a long wait - the class was last March, and I was excited at the idea of a new way to cook squash.
    **Yes, I get excited easily. But it something new to do with zucchini. And it is delicious! Normally, when it comes to zucchini, I'm somewhere between resigned acceptance and mild dread. "Oh, more zucchini...OK, I'll take it if no one else will." I've spent the last few months actually looking forward to summer squash. Thank you, Michael!

    Recipe: Zucchini and Summer Squash Salad

    Adapted From: Michael Symon, Live To Cook

    Ingredients:

    • 2 lbs zucchini and summer squash, sliced thin
    • ½ teaspoon kosher salt
    • ½ cup slivered almonds (optional)

    Lemon Dressing

    • Juice and zest of 1 lemon
    • 1 teaspoon honey
    • 1 garlic clove, minced or pressed
    • 2 teaspoon fresh thyme
    • pinch of salt
    • pinch of fresh ground black pepper
    • ⅓ cup extra virgin olive oil

    Directions:
    1. Prepare the zucchini: Trim the ends of the zucchini and squash, then slice thin on the bias. Put the squash in a colander, sprinkle with salt, and toss to coat evenly. Let sit in the colander for 15 to 30 minutes, so the salt can pull a little water out of the squash.

    2. Prepare the salad: In a large bowl, whisk together all the lemon dressing ingredients until smooth. (See detailed lemon herb dressing instructions here.) Add the zucchini and squash to the bowl, and toss to coat with the dressing. Add the slivered almonds, and toss until well mixed. Serve.

    Variations:
    Squash: Use any variety of tender summer squash or zucchini.

    Nuts: The almonds are optional; skip them, or replace them with another nut - pecans and pine nuts are two good replacements.

    Herbs: In the original Michael used dill; I used thyme because I had it on hand. Any herb you have available would go well in the dressing.

    Notes:
    I like the ultra-thin slice I get by slicing with a vegetable peeler...but I get bored with peeling after the second squash, and switch to my chef's knife. If you're even more impatient than I am, use a mandoline or a food processor's thin slicing disk. Just remember to cut the squash as thin as you can.

    Smaller squash are better with this recipe, because they'll have less seeds. I want 3 to 4 squash to get to my 2 pounds. If all I have are monster sized squash, I slice the meaty part of the squash away from the seeds lengthwise, then cut the squash into thin strips. (Or use the vegetable peeler trick, below, and stop peeling when you get to the seeds.)

    Sweet or sour?: Michael Symon does not have honey in his recipe, and has an extra two lemons. I went with my regular lemon herb dressing. Both versions are delicious; my version has a hint of sweetness to it, and Michael's is much sharper. Use whichever version you think will go well with the rest of your meal.

    What do you think? Questions? Other ideas? Leave them in the comments section below.

    Related Posts:
    Grilled Monster Zucchini
    Zuni Zucchini Pickles
    Mixed Summer Vegetables Provencal (Tian Provencal)

    Adapted from:
    Michael Symon, Live To Cook

    *Enjoyed this post?  Want to help out DadCooksDinner?  Subscribe using your RSS reader or by Email, recommend DadCooksDinner to your friends, or buy something from Amazon.com through the links on this site.  Thank you!

    Subscribe
    BirdSend Email Marketing Tool

    More Side dish

    • A platter of Sous Vide Asparagus
      Sous Vide Asparagus
    • A bowl of cast iron Brussels sprouts
      Cast Iron Brussels Sprouts
    • A baking dish of Brussels sprouts gratin on a colorful napkin
      Brussels Sprouts Gratin
    • A jar of sweet hot mustard
      Sweet Hot Mustard

    Sharing is caring!

    Comments

    1. MikeV @ DadCooksDinner says

      August 18, 2010 at 12:38 am

      @Lynette:

      Basil and pecans sounds like a delicious variation on this recipe - I'll have to give it a try. Thank you!

      Reply
    2. Lynnette says

      August 18, 2010 at 12:25 am

      Thanks for all of the great recipes! I tried the salad with fresh basil and pecans. It was delicious!

      Reply
    3. John K. says

      July 30, 2010 at 12:52 pm

      Looks great Mike! You've just given me another idea for what to do with the zucchini! And man I am nearly jealous -- a Michael Symon cooking class?! Do you think he still does those? Had I only known, I would have loved to attend. I bet it was great.

      Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More About Me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice
    • Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
      Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
    • A green bowl full of chicken noodle soup
      Instant Pot Rotisserie Chicken Noodle Soup

    Seasonal

    • A bowl of asparagus risotto
      Instant Pot Asparagus Risotto (Pressure Cooker Recipe)
    • Grilled Butterflied Chicken with Garlic Butter
    • Sous Vide Rack of Lamb with Dijon Bread Crumb Crust
    • A bowl of beef stew with asparagus, carrots, and radishes.
      Instant Pot Spring Vegetable Beef Stew
    • A Rotisserie Chicken (Pollo Asado)on a platter of shredded cabbage
      Rotisserie Chicken Pollo Asado
    • Rotisserie Pork Shoulder Roast with Carolina Mustard BBQ Sauce
      Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Dad Cooks Dinner

    3 shares