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Raw Summer Squash Salad w/ Feta and Tomatoes

Raw Sumer Squash Salad

Raw Sumer Squash Salad – Clean & Delicious

The best thing about working with fresh, seasonal produce is that you always know whatever ingredients you have on hand are going to taste great together!  It’s simply the way Mother Nature intended it and it’s an easy way to learn how to pair foods together.

My favorite way of remembering this is:

What grows together, goes together.

So simple yet so true!  So when I saw my little zucchinis, cherry tomatoes, and fresh basil sitting on the counter after visiting the farmer’s market this week, I knew they’d all work well in a simple, clean & delish dish.  Now all I had to do was decide what type of dish I wanted to make – and that’s when it hit me!

I remembered a reader leaving me a tip in the comments a few months back.  She said that she liked to make a salad using raw zucchini and feta cheese!

Now this was an eye-opening tip for me b/c I had never eaten summer squash raw before, I usually cook it up, so naturally I was intrigued and this was my chance to give it a go.

Here’s what I learned about working with raw Summer Squash:

  1. Keep It Seasonal. The squash must, must, must be fresh and tender (and that’s only gonna happen in season).  A salad like this will NOT work with over-sized, out-of-season, squash.
  2. Keep it Thin. Cut the squash as thin as you possibly can – if you have a mandoline, this would be a great time to pull it out.  This ensures that the squash is able to soak up all the flavors.
  3. Keep it Room Temp. This is true for lots of Summer produce – you will get the most flavor from your ingredients when they are at room temperature. When you eat fresh, delicate flavors cold from the fridge you lose a lot of the flavor and this salad is no exception!  So be sure to have all you’re ingredients at room temp and eat this salad right away!

Needless to say, this salad was light, refreshing and full of flavor.  I’ve actually made it several times in the past couple weeks and am so excited to be working with Summer Squash in a whole new way!

So tell me… have you eaten raw squash before?  If so, what do you like to do with it?  Do you have any tips or recipe ideas you can share?

Raw Summer Squash Salad w/ Feta and Tomatoes

Be sure to choose young, tender, seasonal squash because it will make or break this salad!

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Ingredients:

  • 4 cups thinly sliced zuchinni
  •  1 cup halved cherry tomatoes
  • Salt and pepper to taste
  • The juice of one lemon
  • 1 tbsp olive oil (plus a little extra for drizzling)
  • 2 oz feta cheese, crumbled
  • 10 basil leaves, rolled and sliced
  • Salt and pepper to taste

Directions:

Make sure to slice your Squash as thin as you possibly can.  If you have mandolin, this would be a great time to use it.

Combine the squash, tomatoes, salt, and pepper in a large bowl and toss with lemon juice and olive oil.

Gently mix in the feta and basil and finish with an extra drizzle of olive oil right before serving.

Makes 6 side servings (about ¾ cup each)

Nutritional Analysis

Nutrients per 3/4-cup: Calories: 90; Total Fat: 5.8g; Saturated Fat: 2g; Cholesterol: 10mg; Carbohydrate: 8g; Dietary Fiber: 2.2; Sugars: 3.7g; Protein: 3.3g

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20 Responses to “Raw Summer Squash Salad w/ Feta and Tomatoes”

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    1
    Kiran @ KiranTarun.com — August 9, 2011 @ 9:09 am

    That looks so delicious Dani! I love summer for its salads, and raw is the best way to enjoy delicious summer produce :)

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      1.1
      Dani — August 10, 2011 @ 8:07 pm

      I love Summer for its salads too! They just seem to beg to make it onto the daily menu!

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    2
    Maria Makes Muffins — August 9, 2011 @ 10:12 am

    This salad looks lovel. I never would have thought to use raw summer squash. What a great idea. Thanks for sharing!

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      2.1
      Dani — August 10, 2011 @ 8:03 pm

      I know! I just learned about it myself… hope you enjoy!

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    3
    Jaimie Edmunds — August 10, 2011 @ 7:27 am

    I would never have thought to use raw summer squash either. My children have just started to like squash so I’ll have to add this to the rotation. Thanks!

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      3.1
      Dani — August 10, 2011 @ 8:04 pm

      Hope the little ones enjoy! My 2 year old took one bite wasn’t on board for more than that:)

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    4
    Lindy — August 10, 2011 @ 8:54 am

    Another way you might want to prepare the Summer Squash is to use your vegetable peeler, running in down the length of the veg to make thin, long ribbons.

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      4.1
      Dani — August 10, 2011 @ 8:05 pm

      Great tip! Thanks Lindy!

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    5
    Aggie — August 10, 2011 @ 9:17 am

    This looks so so delicious. I love that it’s raw, I love that it has feta! Simple and so good for you!

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      5.1
      Dani — August 10, 2011 @ 8:06 pm

      I’m a feta freak… feta makes it betta;)

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    6
    Elizabeth @ Saffron Lane — August 10, 2011 @ 2:39 pm

    Lovely recipe! My garden is bursting with zucchini and heirloom tomatoes right now and eating them raw is one of my absolute favorite preparations. A little roughly chopped mint would also be great here, I’ll bet.

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    7
    Karen D. — August 10, 2011 @ 8:24 pm

    I love to make raw zucchini in julienne strips – I use a mandoline with a julienne cutter to make spaghetti like strips. I mix tomatoes, finely minced walnuts, olive oil, basil, salt, pepper and a little garlic together and let sit for 20 minutes. The juice from the tomatoes will mix with the olive oil to make a lovely dressing. Pour over the zucchini spaghetti – yum. Sometimes I add grill chicken on top or cannolini beans.

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      7.1
      Dani — August 14, 2011 @ 7:37 pm

      Ummmm…. that sounds AMAZING!! Thanks for sharing… I’ll definitely give this a try!

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    8
    Nicole GW — August 13, 2011 @ 3:43 pm

    Made this tonight. Delicious!!!! However, I got lazy and through some Brianna’s French vinaigrette over it with a little fresh pepper. Thanks again, Dani

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      8.1
      Dani — August 14, 2011 @ 7:38 pm

      Hey, whatever works! Good to know there’s a short cut method too;)

  9. #
    9
    Kelli — August 18, 2011 @ 9:04 am

    I just had the leftovers in a whole wheat mini-pita. The perfect afternoon snack! Thanks, Dani :)

  10. #
    10
    Cara — September 6, 2011 @ 6:06 pm

    Dani, I somehow missed the launch of your new site! It looks wonderful! As does this recipe :)

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    11
    ALF — June 24, 2012 @ 5:41 pm

    I made this for a neighborhood get together to help use up my surplus squash supply. I even doubled the recipe and the bowl came home empty! I used lemon thyme from my garden instead of basil, added corn because I had some handy (steamed and cut off the cob), and the zest of one lemon finely chopped. Thank you for a delicious, healthy, beautiful recipe!

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    12
    Tammy — August 13, 2014 @ 11:11 am

    Hi I love your videos on YouTube. I have been trying them on order to get my children to eat more vegetables and most of the recipes work :). I was wondering can I dried Basil instead of fresh and how much Thanks.

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      12.1
      Dani — August 15, 2014 @ 10:01 pm

      you can but its definitely not the same, especially in such a fresh salad like this one! Feel free to skip it all together…. salad would still be delish.

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