Summer Squash Salad

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 Summer Squash Salad

Recipe for Summer Squash Salad with Lemon, Capers & Salad Parmesan

Serves six to eight.
Every year friends bring us copious quantities of both yellow summer squash and zucchini. It can sometimes be a challenge to find recipes for them. This is a nice recipe that you can alter to your hearts content. The Baby Arugula can be susituted with spinach or romaine lettuce or any other green salad mixture you might like to try. You can even add in some kale. For a very different taste you can exchange the parmeasan with feta cheese. Try adding other garden herbs like marjoram or basil, if you’d like. This is a very versatile recipe.

INGREDIENTS for Summer Squash Salad with Lemon, Capers & Parmesan

 Summer Squash Salad

  • 1 clove Garlic
    Kosher Salt
    ¼ cup fresh Lemon Juice
    ½ cup Extra-Virgin Olive Oil
    1 pound Summer Squash (yellow squash, zucchini, or a mix)
    freshly ground Black Pepper
    4 cups loosely packed Baby Arugula
    ½ cup fresh flat-leaf Parsley Leaves
    ½ cup chopped Chives, cut into ½ -inch lengths
    2 tablespoons Capers, rinsed well
    1 ounce (¼ cup) finely grated Parmigiano Reggiano; plus a chunk to shave for garnish

METHOD for Summer Squash Salad with Lemon, Capers & Parmesan

In a mortar or using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar) and whisk in the lemon juice. Let sit for 5 to 10 minutes and then whisk in the olive oil.

Using a mandolin, or a sharp chef’s knife, cut the squash diagonally into very thin (1/16- to â…›-inch) ovals. Put the squash in a medium bowl, season with salt and pepper, and gently toss with about two-thirds of the vinaigrette.

Combine the arugula, parsley, chives, and capers in a separate bowl, season with salt and pepper, and toss with just enough vinaigrette to lightly coat. Taste both the squash and herbs and adjust the seasoning with salt or pepper if necessary. Layer about a third of the squash in a shallow bowl or platter, scatter about a third of the arugula mixture on top, and sprinkle with a third of the grated Parmesan. Repeat the process with the remaining squash and arugula mixture, sprinkling each layer with grated Parmesan. For garnish, use a vegetable peeler to shave long strips from the chunk of Parmesan onto the salad. Serve immediately.

More Ways to Use Summer Squash and Zucchini

The Classic Zucchini Cookbook: 225 Recipes for All Kinds of SquashThis fun “The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash” cookbook will help you find ways to serve all types of squash. Before we know it fall will be here and we will have more of these vegetables than we can possibly consume.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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