Zucchini and Yellow Squash Salad with Tomato Relish

Name: Zucchini and Yellow Squash Salad with Tomato Relish
Prep time: 15 min
Total time: 35 min
Yield: 4 people
Ingredients: 2 zucchini; 2 yellow squash; Kosher salt and freshly ground black pepper; 2 cups cherry tomatoes; ½ cup red onion; 3 garlic cloves; ¼ cup basil; 3 tablespoon extra-virgin olive oil; 1 tablespoon balsamic vinegar; ½ cup pine nuts; Parmesan Cheese

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Prep Time
15 mins
Additional Time
20 mins
Total Time
35 mins
Servings
4 people
Calories
267 kcal
Course
Salad
Cuisine
American

Zucchini and Yellow Squash Salad with Tomato Relish

Kaitlin Leblanc

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This salad is a summertime favorite, for sure! After letting the zucchini and squash sit with the salt (which softens the veggies so they resemble sheets of cooked pasta), be sure to wash under cold water to remove the excess salt, and then dry using a kitchen cloth. So good! Especially when veggies are fresh from the garden!

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Ingredients

Servings

2 zucchini
2 yellow squash
Kosher salt and freshly ground black pepper
2 cups cherry tomatoes halved, or 3 large tomatoes, cored and diced
½ cup red onion chopped, or thinly sliced
3 garlic cloves minced
¼ cup basil fresh, chopped
3 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
½ cup pine nuts toasted
Parmesan Cheese for garnish

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Instructions

Using a mandoline, or a sharp knife, cut each zucchini and squash lengthwise into slices about ⅛".
Transfer slices to a large colander or bowl. Liberally sprinkle salt over the veggies, and toss to coat.
Let stand for 20 minutes.
Gently rinse the slices under cold running water for several minutes to remove the salt.
Pat the slices dry with a kitchen towel and arrange in a loose mound on a plate or medium bowl.
In a large bowl, combine the tomatoes and their juices, onion, garlic, and basil and toss gently to mix.
Stir 2 tablespoons of the oil, balsamic, and a pinch of salt and pepper into the tomato mixture.
Drizzle the remaining 1 tablespoon oil over the zucchini and squash and season with a few grinds of black pepper and a sprinkle of salt.
Spoon the tomato mixture over the zucchini and squash.
Top with toasted pine nuts and shaved Parmesan.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video please subscribe to our YouTube channel.
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A mandolin works great for slicing the vegetables lengthwise, but be careful! A sharp knife and a steady hand will work, too. Try to slice them into ⅛-inch thickness.
This salad is best served fresh. Leftovers are still tasty but will become very soft.

Nutrition Information

Show Details

Calories 267kcal (13%) Carbohydrates 15g (5%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 7g Monounsaturated Fat 11g Sodium 21mg (1%) Potassium 823mg (24%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 841IU (17%) Vitamin C 54mg (60%) Calcium 54mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 267 kcal

% Daily Value*

Calories	267kcal	13%
Carbohydrates	15g	5%
Protein	6g	12%
Fat	12g	18%
Saturated Fat	2g	10%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	11g	55%
Sodium	21mg	1%
Potassium	823mg	18%
Fiber	4g	16%
Sugar	9g	18%
Vitamin A	841IU	17%
Vitamin C	54mg	60%
Calcium	54mg	5%
Iron	2mg	11%