Description
Summer squash salad is an herby and chilled salad perfect for a summer lunch or side dish.
Ingredients
Units
Scale
- 1 1/2 lbs. zucchini and yellow squash, ends trimmed and thinly sliced, about 1/4-to-1/8 inch thick
- 1/2 medium red onion, thinly sliced
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 4 cloves garlic, minced
- 1/4 cup apple cider vinegar (or white distilled vinegar)
- 1/4 cup extra-virgin olive oil
- 1/4 cup room temperature water
- 1 1/2 tsp. kosher salt
- Black pepper, to taste
Instructions
- To a large bowl, add zucchini and squash, onions, dill, parsley, and garlic.
- In a separate bowl, whisk the vinegar, olive oil, water, salt, and pepper until salt is dissolved. Pour the liquid mixture over the zucchini and gently toss to combine.
- Transfer the salad into a shallow Tupperware container. Cover and refrigerate for 4-6 hours, tossing halfway through. Zucchini will release liquid as it marinates. Taste for salt before serving.
Notes
- Zucchini: Feel free to use all zucchini or all squash. If using large zucchini, halve the zucchini lengthwise and slice into half moons. Mandoline slicer works great for this step.
- Dill: Not a fan of dill? Use all parsley.
- Leftovers: Leftover salad will keep well in the fridge for up to 3 days. Zucchini will continue to soften the longer the salad sits. Before serving, let the salad sit at room temperature for 10-15 minutes.
Nutrition
- Serving Size: 1/2 cup
- Calories: 89
- Sugar: 3.4 g
- Sodium: 244.8 mg
- Fat: 7.4 g
- Carbohydrates: 5.3 g
- Protein: 1.7 g
- Cholesterol: 0 mg