Zucchini and Yellow Squash Salad with Tomato Relish

Course: Salad

Cuisine: American

Prep Time: 15

Toasting Pine Nuts and Salt Resting: 20

Total Time: 35

Servings: people

Calories: 267kcal

Author: Kris Longwell

This salad is a summertime 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

Equipment

mandolin or a sharp knife and a steady hand

Ingredients

2 zucchini
2 yellow 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, or thinly sliced
3 garlic cloves minced
¼ cup basil fresh, chopped
3 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
½ cup pine nuts toasted
Parmesan cheese for garnish

Instructions

Using a mandoline, or a sharp knife, cut each zucchini and squash lengthwise into slices about ⅛".
2 zucchini, 2 yellow squash
Transfer slices to a large colander or bowl. Liberally sprinkle salt over the veggies, and toss to coat.
Kosher salt and freshly ground black pepper
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.
2 cups cherry tomatoes, ½ cup red onion, 3 garlic cloves, ¼ cup basil
Stir 2 tablespoons of the oil, balsamic, and a pinch of salt and pepper into the tomato mixture.
3 tablespoon extra-virgin olive oil, 1 tablespoon balsamic vinegar
Drizzle the remaining 1 tablespoon oil over the zucchini and squash and season with a few grinds of black pepper and a sprinkle of salt.
Spoon the tomato mixture over the zucchini and squash.
Top with toasted pine nuts and shaved Parmesan.
½ cup pine nuts, Parmesan cheese

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video please subscribe to our YouTube channel.

A mandolin works great for slicing the vegetables lengthwise, but be careful! A sharp knife and a steady hand will work, too. Try to slice them into ⅛-inch thickness.

This salad is best served fresh. Leftovers are still tasty but will become very soft.

Nutrition