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Zucchini and Summer Squash Salad in a white bowl.

Zucchini and Summer Squash Salad

Course: Salad
Cuisine: American
Keyword: Squash, Zucchini
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 people
Calories: 150kcal
Zucchini and Summer Squash Salad is an H2FaL summer favorite, for sure! After letting the zucchini and squash sit with the salt (which softens the veggies so they resemble sheets of cooked pasta), be sure to wash under cold water to remove the excess salt, and then dry using a kitchen cloth. So good...especially when veggies are fresh from the garden!
Print Recipe


  • 2 zucchini
  • 2 summer squash
  • Kosher salt and freshly ground black pepper
  • 2 cups cherry tomatoes halved, or 3 large tomatoes, cored and diced
  • ½ cup red onion chopped
  • 3 garlic cloves minced
  • ¼ cup fresh basil cut into thin ribbons
  • 3 tbsp extra-virgin olive oil
  • Parmesan-Reggiano shavings


  • Using a mandoline, or a sharp knife, cut each zucchini and squash lengthwise into slices about 1/8".
  • Transfer slices to a large bowl, sprinkle 1 teaspoon of salt over the veggies, and toss to coat.
  • Let stand for 20 minutes.
  • Gently rinse the slices under cold running water for several minutes to remove the salt.
  • Pat the slices dry with a kitchen towel and arrange in a loose mound on a plate or medium bowl.
  • In a large bowl, combine the tomatoes and their juices, onion, garlic, and basil and toss gently to mix.
  • Stir 2 tablespoons of the oil and a pinch of salt and pepper into the tomato mixture.
  • Drizzle the remaining 1 tablespoon oil over the zucchini and squash and season with a few grinds of black pepper.
  • Spoon the tomato mixture over the zucchini and squash.
  • Top with shaved Parmesan.


Calories: 150kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 19mg | Potassium: 713mg | Fiber: 3g | Sugar: 7g | Vitamin A: 835IU | Vitamin C: 54mg | Calcium: 50mg | Iron: 1mg