Summer Squash Salad with Tomato Vinaigrette

Recipe and photo contributed by Stephanie Deihl Yield:  4 servings
Prep Time:  15 minutes Cook Time:  0 minutes

Summer Squash Salad with Tomato Vinaigrette

This squash salad can be made with any combination of zucchini and summer squash. It’s a perfect dairy side dish, and because it requires overnight marinating, it’s a great make-ahead side dish for barbecues or picnics. The leftover vinaigrette will hold for up to four days in the refrigerator. Try spooning it over thick slices of salted mozzarella with arugula, or grilled summer vegetables. Or fold it into cooked noodles as part of a cold pasta salad.


The Vinaigrette:

1 tablespoon minced shallot (½ medium shallot)

¼ cup red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon salt

Several grinds of black pepper

1 teaspoon granulated sugar

1 teaspoon Dijon mustard

½ cup good-quality olive oil

1½ medium (8 ounces) ripe tomatoes, finely diced (about ¾ cup)

The Squash:

1 pound assorted zucchini and summer squash, thinly sliced lengthwise (no more than ⅛ inch thick; see Kitchen Tip)

Few pinches of salt

2 teaspoons finely chopped fresh basil

2 teaspoons finely chopped fresh mint

2 tablespoons shaved Parmesan or Ricotta Salata, plus more for serving


  1. In a small bowl combine the shallot, red wine vinegar, lemon juice, salt, pepper, sugar and mustard. Stir to combine and let stand for 5 minutes, until the salt and sugar dissolve and the flavors combine. Add the olive oil, whisking to emulsify. Gently mix in the diced tomatoes. At this point, if you wish, you can refrigerate the vinaigrette in a tightly lidded container for up to 4 days.
  2. In a shallow serving bowl or on a high-sided serving platter, arrange as many squash slices as will fit in a single layer. Sprinkle with salt and top with a few tablespoons of vinaigrette, spreading it to cover the squash. Repeat to make more layers, using all of the squash and about ¾ cup, or half, of the vinaigrette. Cover tightly with plastic and marinate in the refrigerator overnight or up to 12 hours.
  3. When you are ready to serve, drain the squash (it will be quite watery) in a fine-mesh strainer, and transfer to a medium bowl. Drizzle with a few additional tablespoons of vinaigrette, the basil and mint, cheese, and additional salt and pepper if desired. Mix gently to incorporate, and serve immediately, passing additional grated cheese at the table.

Kitchen Tips

Use a mandoline or a sharp knife to slice the squash lengthwise into thin ribbons that are no more than ⅛ inch thick.

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