I don’t know about you, but I spend an embarrassing amount of time in February and March yearning for fresh tomatoes, corn, peaches, chard, lettuce, and summer squash. By late winter, I am sick of butternut squash, root vegetables, and braising, and I’m ready for the miraculous abundance that summer brings. But it’s almost comical how quickly I start complaining after those bumper crops arrive. I’ve got salad up to my eyeballs, kale coming out of my ears, squash tucked into every corner of my fridge, and peaches getting furry on the counter.
When I think about it, though, it does seem truly miraculous that our bodies and our seasons can be so wonderfully in sync–if we let them. When the weather turns hot and I’ve got a taste for cool, juicy produce that’s what nature provides. So I guess I better find ways to enjoy the bounty because it won’t be long before the wind turns crisp and the apples and pumpkins start rolling in. Just in time, too, because then…I’ll be ready.
Here’s one of the ways I’m loving zucchini and squash theses days.
- 1 zucchini, rinsed
- 1 summer squash, rinsed
- ½ small red onion, very thinly sliced
- 2 tablespoons packed fresh oregano leaves, roughly chopped
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons lemon juice
- ¼ tsp finely grated lemon zest
- Salt and Black Pepper
- Feta cheese (optional)
- Using a vegetable peeler, shave the zucchini and squash lengthwise into ribbons. In a medium bowl, toss the squash and zucchini ribbons with the red onion and oregano.
- In a small bowl, whisk the olive oil, lemon juice, and zest until well combine. Season to taste with salt and pepper.
- Toss the vegetables with the dressing and top with crumbled feta cheese, if you like.
How beautiful Sharon! I know you listed feta as optional but I might have to mark it mandatory for my house 🙂 Thanks for the great recipe.
If you’d like, I wanted to invite you over to share your best recipes at my new link party, Recipe Sharing Monday. I’d love for you to join in the fun 🙂
So grateful for this salad idea, Sharon. I have exactly one dozen zucchinis in my fridge just begging to be used. No yellow squash so I think I’ll make it all zucchini.
BTW… I can’t find my vegetable peeler, a small casualty of the Big Summer Potluck, I think. Oh well… a small price to pay for such a profound weekend.
Liam Collens says
I like the idea of this with toasted pine nuts and torn mint or fresh ricotta with mint folded in.
I made this last night and it was DELICIOUS! The lemon zest and fresh oregano woke it up nicely. I added a chopped fat tomato instead of feta. Thanks for the inspiration 🙂
Anne @ Modern Mrs Darcy says
Oh, I am definitely trying this! I even have the fresh oregano in the garden!
My favorite way to make squash this summer has been to slice it spaghetti-like on a mandoline, salt and squeeze out the excess water, and saute. It’s excellent, even my kids love it. But it’s kind of a pain. The ribbons are beautiful…and seem a little easier (bonus!).
I had zucchini ribbon salad the other night at a potluck and I loved the freshness of the dish. I’ll definitely be making this, especially as it means that I won’t have to turn on my oven or even heat up a frying pan.
Mike V @ DadCooksDinner says
This is, bar none, my favorite way to eat zucchini. Thanks for sharing it!
Jen @ My Morning Chocolate says
I love that this salad is so simple. My uncle has a farm, and zucchini and squash seem to be the vegetables that he has the most of for the longest amount of time. I run out of ideas for how to use them, so I’ll keep this recipe in mind. Thanks!
I made this to serve with a roasted chicken and sweet potatoes. It had a fresh, bright taste, and was pretty to the eye. It’s a definite keeper. Thanks for sharing it!
This is so yummy, have made it half dozen times since i found it on here. My neighbors loved it to. Everyone I have given it to loves it.
Thank You So Much
Magali Ruiz says
Made this for dinner tonight and everyone loved it, even my non-vegetable eating daughter. The feta definitely rounds it out perfectly. I used the vegetable peeler that I used to make broccoli slaw so the zucchini and summer squash comes out looking more like spaghetti. It was so wonderful! Thanks again!
My husband and I can’t get enough of this salad. I have made the salad every night for a week. It is wonderful !!!!!!!!!!!