A crunchy, refreshing, 5-Minute Summer Squash Salad that is full of crunchy zucchini, yellow squash, fresh herbs, and parmesan cheese for a summertime salad that is perfect for cooling down on those warm summer days. This salad is perfect for pairing with your favorite burgers or BBQ staples, for a healthy, veggie-forward side dish that will keep you coming back for more!
Friends, when I shared this recipe on Instagram a few weeks back, the number one question I got was: “Can you really eat zucchini raw?” I was shocked! I couldn’t believe that it was such a little-known fact that zucchini was totally safe to eat raw. After the “zoodle” (aka zucchini noodle) trend a few years ago circulated, I figured it was common knowledge. But, I guess not!
So, if you are new to the world of raw zucchini, let me be the first to tell you how delicious it is! It’s crunchy, refreshing, and similar in flavor/texture to its cousin, the cucumber. Which means that when you’re looking to make the perfect salad recipe to accompany your rich backyard BBQs, this salad takes the cake. Oh, and if you’re looking for a good cake recipe that would pair with this salad for the perfect meal, my Strawberry Apricot Snacking Cake is it.
But, back to this salad. This salad is made with just a few simple and healthy ingredients and comes together in only five minutes, which means that it is perfect for those days when you have a lot of different dishes to prep, and don’t want to spend over an hour making a simple salad. Or, it’s equally as perfect for those days where you want to eat healthy, but don’t have the motivation to cook. The best part about this salad is that there’s no cooking required- simply chop up the produce, add it to a bowl alongside the cheese, olive oil, lemon, salt, and pepper, toss and enjoy! It’s as simple and easy as that!
4 Steps to Making This Salad in Only 5 Minutes
As mentioned in the title, this recipe truly comes together in only 5 minutes, making it the perfect salad to whip up on a whim! I love to make this salad for summer parties and BBQs, or any day where I need to prep lots of food in a short amount of time!
To make this salad, start by thinly slicing the zucchini, squash, chives, and green onion, and add them to a large bowl. Next, add the basil leaves and shaved parmesan cheese into the bowl.
Pour in the olive oil and lemon juice, then add the sea salt and black pepper and toss to combine. Once done, serve this salad and enjoy! Store any leftovers in the fridge, for up to three days.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
What You Need to Make This Crunchy and Refreshing Salad
- Zucchini: Did you know that you can eat zucchini raw? It’s true! Zucchini is incredibly versatile, light, and crunchy. I personally love raw zucchini as much as I love it cooked!
- Yellow Squash: While squash is generally thought of as a fall ingredient, I love yellow squash in the summertime, particularly in this recipe! It is loaded with fiber and is crunchy and refreshing. If you haven’t tried squash this way, be prepared to fall in-love!
- Chives & Green Onions: You will need both chives and green onions in order to make this recipe. Although they are both similar, chives are smaller and more delicate, with a more mild onion flavor than green onions. The combination of both of them add a complex, earthy taste to this salad.
- Fresh Basil: Fresh basil truly tastes like summertime! It’s herby, refreshing, and is perfect with the zucchini and squash.
- Parmesan Cheese: When it comes to parmesan cheese, the key is to freshly grate it. Why? Because pre-grated parmesan cheese often contains preservatives that can impact the flavor. When you freshly grate the parmesan cheese, it makes for a perfectly salty flavor that pairs perfectly with the ingredients in this salad.
- Olive Oil: Olive oil is my favorite oil to use in this recipe, for a few different reasons. First, because it has a rich, full-bodied flavor that is absolutely delicious. And second, it is full of healthy fats, making this salad filling and satisfying! I love using the Drizzle oil from Graza for a high-quality, delicious tasting olive oil!
- Lemon: You’ll need the juice of approximately one medium-sized lemon in order to make this recipe. I like to squeeze the lemon juice fresh, to ensure the freshest flavor.
- Sea Salt & Black Pepper: A touch of sea salt and black pepper adds the perfect balance of flavors to this salad.
Raw Summer Squash & Zucchini Salad with Pecorino Romano and Capers
FAQ
Is it safe to eat yellow squash raw?
Does yellow squash need to be cooked?
What is the best way to eat squash raw?
Is all yellow squash edible?
Can you eat yellow squash raw?
While the skin can be smooth or bumpy, it’s always thin and when you cut into it, you’ll notice that the flesh is whiter and has bigger seeds than the inside of a zucchini. Yellow squash can be eaten cooked or raw — either way provides you with lots of nutrition. (Although you’ll lose some of the water content when you cook the squash.)
how do I prepare yellow squash?
Roasted (or Baked) – Cut in half, slice or cut into pieces. Brush with olive oil and season with salt. Bake at 400-degrees for 20-25 minutes or until tender. Throw some other veggies on there to make a delicious roasted vegetable medley. Sautéed – Slice or cut into smaller pieces and sauté in butter over medium-high heat for 10-15 minutes or until tender. Season with salt or seasoning (see ideas below). Grilled – Cut into thick slices or wedges. Brush with vegetable oil and grill for 5 minutes per side or until tender. Season with salt with each turn. Air Fried – Brush with olive oil and sprinkle with salt. Air fry at 375-degrees for 8 minutes, flipping half-way through. Season more after flipping if needed.
Is yellow squash a good food?
Yellow squash (one of the summer squash varieties), is a great food to start including in your diet, if you don’t already. You may have noticed there are two kinds of yellow squash — the kind that is straight, and the kind that has a curved neck. In both cases, the bottom of the squash is larger than the top.
How do you eat a squash salad?
Rinse the squash and gently pat dry with a clean tea towel or paper towels. Place in a serving bowl (if you are not serving the salad immediately, refrigerate the squash until later). Right before serving, whisk the citronette last time. Toss the squash with the feta, pine nuts and citronette. Serve immediately.