Shaved Summer Squash Salad 4.000

Amanda Voisard for The Washington Post

Aug 21, 2013

Ribbons of green and yellow squash make this easy summertime salad irresistibly attractive.

Make Ahead: The squash can be refrigerated in a covered bowl a few hours ahead, but the salad should be assembled just before serving so it retains its volume.

Servings: 4

Yield: Makes 8 cups

  • 1 medium zucchini
  • 2 medium yellow squash
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh mint
  • 1/2 teaspoon freshly grated lemon zest plus 1 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup crumbled sheep's-milk or goat's-milk feta cheese, for garnish


Use a Y-shaped vegetable peeler to shave the zucchini and yellow squash into long, thin ribbons, discarding the seeds. Place the ribbons in a mixing bowl and toss with the salt.

Whisk together the oil, mint, lemon zest and juice and pepper in a liquid measuring cup, then pour over the vegetable ribbons. Divide among individual plates; sprinkle each portion with a tablespoon of the feta. Serve at room temperature.

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Recipe Source

Adapted by food educator Melissa Jones and Molly Watson, Washington area foods expert for

Tested by Bonnie S. Benwick and David Hagedorn.

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