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Zucchini and Yellow Squash Salad with Tomato Relish
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!
Prep Time
15 mins
Additional Time
20 mins
Total Time
35 mins
Servings:
4
people
Calories:
267 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 2 zucchini
- 2 yellow squash
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 cups cherry tomato halved, or 3 large tomatoes, cored and diced
- ½ cup red onion chopped, or thinly sliced
- 3 garlic minced, cloves
- ¼ cup basil fresh, chopped
- 3 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ cup pine nuts toasted
- Parmesan Cheese for garnish
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 267
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.