Martha Stewart zucchini and squash salad, an easy no cook side for summer cookouts, gets its crunch from a 30 minute salt before tossing. Lemon Dijon dressing, toasted pine nuts, Pecorino Romano, and torn basil turn it into the potluck dish people ask about.
Serve it alongside grilled chicken or steak, since the crisp zucchini and yellow squash stay firm even after sitting out 2 hours. Slice the squash paper thin so it soaks up the tangy honey lemon dressing without going soft.
Martha Stewart Zucchini and Squash Salad
Course: Side DishCuisine: AmericanDifficulty: Easy6
servings25
minutes165
kcalThin, crisp slices of raw zucchini and yellow squash in a bright lemon Dijon vinaigrette, scattered with buttery toasted pine nuts, sharp Pecorino Romano, and fragrant torn basil.
Ingredients
2 zucchini (1 pound total), cut into thin slices
2 small yellow squashes (1 pound total), cut into thin slices
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 cup pine nuts, toasted
1 ounce Pecorino Romano, coarsely grated (¼ cup)
1/4 cup fresh basil leaves, torn if large
Directions
- Salt the squash: Generously sprinkle zucchini and squash slices with salt; let stand in a colander 30 minutes. Rinse and pat dry, then transfer to a large bowl.
- Make the dressing: Whisk together oil, lemon juice, Dijon mustard, and honey.
- Toss the salad: Drizzle mixture over slices. Add pine nuts, cheese, and basil; toss to coat. Season with salt and pepper.
- Serve or hold: Serve immediately, or let stand at room temperature up to 2 hours.
FAQs
Can I make this zucchini squash salad ahead of time?
You can make it up to 2 days ahead and store it covered in the fridge, but it tastes best the day you make it since the squash loses some crunch overnight. If you serve it later, add a squeeze of fresh lemon juice and a pinch of salt right before serving to brighten the flavors back up.
What can I use instead of pine nuts in this salad?
Swap in 1/4 cup of toasted chopped walnuts or toasted slivered almonds, both of which cost a fraction of what pine nuts do. A handful of sunflower seeds works too and adds a similar buttery crunch. Toast any of them in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan often, until they smell nutty.
Why do you salt zucchini before making the salad?
Zucchini and yellow squash are mostly water, so skipping the salt step leaves you with a soggy salad and a dressing that tastes like nothing. Toss the slices with a generous amount of kosher salt and let them drain in a colander for 30 minutes. Rinse under cold water and pat dry before tossing, because leaving the excess salt on makes the finished salad too salty to enjoy.
How thin should I slice the zucchini and squash?
Aim for 1/8 to 1/4 inch thick, since the squash goes in raw and thick slices will be tough to chew. A mandoline set to about 2mm gives the most even slices, but a sharp chef knife works if you take your time. Keep the thickness consistent so every bite picks up the same amount of dressing.
Can I use all zucchini or all yellow squash instead of both?
Yes, 2 pounds of either one works the same way. The mix of green and yellow is mostly for looks, since both taste mild when raw. Halved and thinly sliced patty pan squash from the farmers market is another good swap during the summer months.
