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Fresh zucchini and summer squash salad with cherry tomatoes and herbs in a bowl

Zucchini And Summer Squash Salad with Herby Vinaigrette


  • Author: Lina Hart
  • Total Time: 13 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

A light and healthy summer salad with zucchini, squash, and fresh herbs—perfect for BBQs, picnics, and seasonal eating.


Ingredients

Scale
  • 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

Instructions

  1. Thinly slice the zucchini and squash. Steam lightly for 2–3 minutes until just tender but still firm.
  2. Immediately place the veggies in cold water to stop cooking. Drain and pat dry on a clean towel to avoid sogginess.
  3. In a bowl, whisk together olive oil, apple cider vinegar, stevia, garlic powder, basil, thyme, salt, and pepper.
  4. Add steamed squash and halved cherry tomatoes to the dressing. Toss gently until coated.
  5. Let the salad chill for 10 minutes in the fridge or serve at room temperature.

Notes

Use a mandoline slicer for uniform, thin slices. Add grilled chicken or chickpeas for protein. For crunch, skip steaming. Make ahead but dress last. Store leftovers in the fridge for up to 2 days.

  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 59
  • Sugar: 3g
  • Sodium: 90mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: zucchini salad, summer squash, herby vinaigrette, keto, picnic salad, healthy summer recipe