Summer Squash Salad

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Summer Squash Salad (or Zucchini Carpaccio)—Thinly sliced summer squash served with olive oil, lemon juice, mint, Parmesan cheese, and toasted pine nuts.

Photography Credit: Elise Bauer

My friend Evie suspected that when I tried her summer squash salad recipe that I would have to eat my words (no pun intended) regarding my mom being the only one who could prepare squash well.

Well, I have eaten my words, and this fabulous salad as well!

This is a lovely way to prepare summer squash or zucchini—thinly sliced, marinated briefly with mint in olive oil and lemon juice, tossed with toasted pine nuts, and served with shaved Parmesan. A veritable zucchini carpaccio.

Summer Squash Salad

I have made one small adjustment to my friend’s original recipe—increasing the amount of olive oil and lemon juice recommended. I found I needed more to adequately coat all of the squash.

Summer Squash Salad Recipe

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  • Prep time: 20 minutes
  • Yield: Serves 4

Ingredients

  • 4 small zucchini or mixed yellow and green summer squash (1 lb total)
  • 1/3 cup loosely packed mint leaves
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • Pepper to taste
  • 1/4 cup pine nuts (1 oz.)
  • Grana Padano, Parmesan or Asagio cheese for shavings
  • Fresh mint sprigs for garnish

Method

1 Toast the pine nuts: Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool.

2 Slice the squash into paper-thin slices using a mandoline or other slicer. Set aside in a bowl.

3 Chiffonade the mint: Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl.

4 Dress the salad: Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl.

Add the pine nuts and toss all together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.

5 Serve: Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.

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Showing 4 of 8 Comments

  • Cynthia

    This looks like a great way to use a prolific vegetable such as summer squash. Would it hold for a day if I make it in advance?

  • Leisureguy

    I made and enjoyed this with a few changes. Rather than slice the zucchini and squash thinly, I used the small julienne option on my Swissmar Borner V-Slicer. The julienned pieces tossed easier. And once I had julienned the squash and zucchini, I tossed that with a big pinch of salt and let it sit in a sieve over a bowl for an hour, which got a lot of the water out of it. Otherwise, I followed the recipe. Very tasty.

  • Michelle

    That sounds awesome!! I’m going to a party tomorrow night and I think this is what I’ll bring. Do you think I should make the salad and carry it, or prepare the dressing and veggies separately and mix everything once I get there?

  • Teri

    Wow, I am “eating down” my pantry in preparation for a big move across country (and one border) and I needed a recipe to use up all the pine nuts I’ve been hoarding. This is perfect.

    My goal is to use up a can or jar of something a day. We cannot take any food goods (except our spice cabinet thank goodness) with us. My rule is that I can buy fresh produce, but I cannot buy any more protien until my freezer is bare. Can’t take that stuff either.

    On that note, have you any recipes for dried mushrooms other than risotto?

  • Elise

    Hi Michele, this is probably too late, but for future reference, I would make it ahead of time except for adding the pine nuts and cheese. Add those right before serving.

    Hi Kalyn, ribbons are certainly a pretty way of doing this salad.

    Hi Teri, you can check out the mushroom soup recipe, or just look up dried mushrooms in the search bar to see what you find.

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