Zucchini And Summer Squash Salad with Herby Vinaigrette

Zucchini and summer squash are the ultimate duo for light, flavorful summer eating. Bright, tender, and garden-fresh, they’re the stars of this irresistibly refreshing salad. Humble yet versatile, these seasonal vegetables bring vibrant color and crave-worthy crunch to your table. When the sun’s blazing and your kitchen feels like a sauna, this zucchini and summer squash salad is like a cool breeze—crisp, herbaceous, and kissed with a tangy vinaigrette that lets every garden-grown veggie shine.

The best part? This zucchini and summer squash recipe takes just 10 minutes, skips the oven, and is completely safe for warm-weather potlucks (no mayo in sight!). Whether you’re pairing it with grilled meats or making it the star of a clean-eating spread, this zucchini and summer squash dish delivers flavor, color, and seasonal nutrition in every bite.

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Nonna’s Summer Favorite (With a Twist)

I still remember the smell of my nonna’s backyard in July—basil, tomatoes, and zucchini and summer squash vines twisting wildly like they were reaching for the sun. She believed in cooking with what was “just picked,” and zucchini and summer squash were always first on the chopping block.

She’d toss together slices of steamed crookneck squash and green zucchini—a classic combination of zucchini and summer squash—with garlic, herbs, and a splash of vinegar—always vinegar. Over time, I gave her recipe a modern spin, adding cherry tomatoes, stevia for a kiss of sweetness, and skipping the heavy oils.

This zucchini and summer squash salad has become my go-to on lazy Sunday lunches or as a light dish at outdoor BBQs, and without fail, someone always asks for the recipe.

What Exactly Are Zucchini & Summer Squash?

Zucchini and summer squash are like culinary cousins—mild, tender, and wonderfully versatile. From pattypan and baby zucchini to heirloom varieties that look like they came out of a fairy tale, these squash varieties thrive in warm weather and cook in a flash.

Here’s why they deserve a permanent spot in your rotation:

• Low in carbs and high in water, making them perfect for keto and paleo lifestyles.
• Packed with vitamin C and potassium.
• A dream in everything from stir-fries to salads—and yes, even fritters like our crispy zucchini fritters.

Think of them as the unsung heroes of garden-to-table cooking.

Ingredients You’ll Need

• 2 cups sliced green zucchini
• 2 cups sliced yellow summer squash
• 1 cup halved cherry or grape tomatoes
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 packets stevia (or sweetener of choice)
• ½ tsp garlic powder
• 1 tsp chopped fresh basil
• ½ tsp thyme (dried or fresh)
• Sea salt & crushed pepper to taste

Optional Add-ins: Fresh dill, lemon zest, or a sprinkle of feta cheese.

How to Make This Salad (Fast & Fresh!)

Slice & Steam: Thinly slice the zucchini and squash. Steam lightly for 2–3 minutes until just tender but still firm.

Shock & Dry: Immediately place the veggies in cold water to stop cooking. Drain and pat dry on a clean towel to avoid sogginess.

Make the Dressing: In a bowl, whisk together olive oil, apple cider vinegar, stevia, garlic powder, basil, thyme, salt, and pepper.

Combine Everything: Add steamed squash and halved cherry tomatoes to the dressing. Toss gently until coated.

Chill & Serve: Let the salad chill for 10 minutes in the fridge or serve at room temperature.

✨ Tip: This salad pairs beautifully with a simple grilled zucchini side if you’re already firing up the BBQ.

Tips & Tricks for the Perfect Bowl

• Use a mandoline slicer for uniform, thin slices.
• Add a scoop of grilled chicken or chickpeas for protein.
• Want crunch? Skip steaming for a raw version.
• Make ahead, but add the dressing last to keep things crisp.
• Store leftovers in the fridge for up to 2 days.

Tasty Variations to Explore

• Raw Version: Love extra crunch? Skip steaming.
• Roasted Remix: Swap in leftovers from our roasted zucchini and squash recipe.
• Zesty Grill Upgrade: Use grilled pattypan or crookneck squash for smoky notes.
• Add Crunch: Top with sunflower seeds or chopped nuts.
• Tangy Twist: Add lemon zest or replace vinegar with lemon juice.

Frequently Asked Questions

Wrap-Up: Share Your Summer Salad Creations!

This light and tangy Zucchini & Summer Squash salad is your new summer essential. It’s flexible, flavorful, and totally fuss-free. Whether you’re feeding a crowd or prepping for weekday lunches, it’s the kind of dish that makes you feel like a garden goddess.

Try pairing it with our stuffed zucchini boats for a fully squash-themed meal, or scroll through our Pinterest boards for more seasonal inspiration.

Don’t forget to Follow us on Facebook for daily fresh recipe inspiration and share your colorful salad creations with us!

Nutritional Breakdown (per serving)

• Calories: 59
• Net Carbs: 2–3g
• Fat: 4g
• Protein: 1g
• Vegan, gluten-free, keto-friendly

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