As the sun shines high and gardens overflow with bounty, there’s nothing quite like a dish that celebrates the fresh, vibrant flavors of summer. This Blistered Summer Squash Salad is precisely that – a beautiful, wholesome, and incredibly easy way to bring the taste of the garden directly to your table. It combines tender, lightly cooked yellow squash with juicy cherry tomatoes, crisp red onion, and a tangy vinaigrette, making it a perfect side or light meal for any warm-weather occasion.
Why I Love This Recipe
I’m a big advocate for letting seasonal ingredients shine with minimal fuss, and this summer squash salad absolutely embodies that philosophy. What I particularly adore about this recipe is the “blistered” technique for the squash. A quick cook in a hot skillet caramelizes the squash slightly, bringing out its natural sweetness and giving it a delightful texture that’s far more interesting than raw squash.
This salad is fantastic because it’s light yet satisfying, bursting with fresh flavors, and incredibly versatile. It comes together quickly, making it ideal for weeknight dinners, summer potlucks, or simply a healthy and delicious way to enjoy your farmers’ market haul. The bright vinaigrette and salty feta cheese perfectly complement the sweetness of the vegetables, creating a harmonious and utterly addictive dish.
Ingredients
To create this vibrant summer squash salad, you’ll need:
For the Salad:
- 2 medium yellow squash, sliced into ¼-inch rounds or half-moons
- 1 tablespoon olive oil (for blistering squash)
- Salt and black pepper, to taste
- ½ cup cherry tomatoes, halved
- ¼ small red onion, thinly sliced
- ¼ cup crumbled feta cheese (choose rennet-free or vegetarian-friendly if desired)
- 2 tablespoons chopped fresh basil or mint
- Optional: toasted pine nuts or sunflower seeds for crunch
For the Vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- Salt and pepper, to taste
Swaps and Notes
- Yellow Squash: Zucchini or even pattypan squash can be used interchangeably. Ensure they are sliced to a similar ¼-inch thickness for even blistering.
- Tomatoes: Cherry or grape tomatoes are perfect for their sweetness and easy halving. Larger tomatoes can be diced.
- Red Onion: Thinly slicing the red onion is key; it provides a zesty bite without overpowering the other flavors. For a milder onion flavor, soak the slices in cold water for 10 minutes, then drain before adding.
- Feta Cheese: Crumbled feta adds a salty, tangy counterpoint that elevates the salad. If you don’t have feta, a fresh mozzarella ball torn into small pieces or even goat cheese could work, though the flavor profile will change. Be sure to check labels if specific dietary requirements (like vegetarian-friendly rennet) are needed.
- Fresh Herbs: Basil provides a classic summer flavor, while mint offers a more refreshing, unexpected twist. Use whichever you prefer or a combination of both.
- Crunchy Topping (Optional): Toasted pine nuts or sunflower seeds add a delightful textural contrast. Other options include toasted slivered almonds or croutons.
- Vinaigrette Acid: Red wine vinegar offers a classic tangy note, while lemon juice provides a brighter, zippier flavor. Use fresh lemon juice for the best results.
- Vinaigrette Sweetener: Honey or maple syrup helps balance the acidity of the vinaigrette. Adjust to your sweetness preference.
List of Steps for the Recipe
- Blister the Squash: Heat 1 tablespoon olive oil in a large skillet (cast iron works wonderfully) over medium-high heat until it’s shimmering. Add the sliced yellow squash in a single layer. Cook in batches if necessary to avoid overcrowding the pan, which would steam the squash instead of blistering it. Let the squash cook undisturbed for 2–3 minutes until the undersides are beautifully golden and blistered. Flip each slice and cook for another 2 minutes on the second side. Season the cooked squash immediately with salt and pepper to taste. Remove the blistered squash from the skillet and set it aside on a plate or separate bowl to cool slightly.
- Prepare the Vinaigrette: In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar (or lemon juice), 1 teaspoon of Dijon mustard, ½ teaspoon of honey (or maple syrup), salt, and pepper until the mixture is smooth and emulsified. Taste and adjust seasonings as needed.
- Assemble the Salad: In a large mixing bowl or directly on your serving platter, combine the slightly cooled blistered squash, halved cherry tomatoes, and thinly sliced red onion. Add the chopped fresh basil or mint. Drizzle the prepared vinaigrette evenly over the vegetables and herbs, then toss gently to coat everything without bruising the tomatoes or squash.
- Garnish and Serve: Top the assembled salad with crumbled feta cheese. If desired, sprinkle with the optional toasted pine nuts or sunflower seeds for an extra layer of crunch. Serve warm or at room temperature for the best flavor experience.
Tips for Success
- Don’t Overcrowd the Skillet: This is the most crucial tip for “blistering” the squash effectively. Overcrowding will steam the squash, making it soft rather than golden and slightly crisp. Work in batches if necessary.
- Hot Skillet: Ensure your skillet is properly heated before adding the squash. The shimmering oil indicates it’s ready.
- Season as You Go: Seasoning the squash immediately after cooking helps the flavors adhere and penetrate.
- Thinly Slice Onions: Very thin slices of red onion ensure a pleasant bite without being overwhelming.
- Fresh Herbs are Best: Fresh basil or mint will give the most vibrant flavor to your salad.
- Resting Time: Allowing the blistered squash to cool slightly before assembling the salad prevents the other ingredients from wilting too quickly.
Serving Suggestions and Pairings
This Summer Squash Salad is incredibly versatile and makes a refreshing addition to many meals:
- Light Main Course: Serve a larger portion with grilled chicken, fish, or halloumi cheese for a light and healthy meal.
- BBQ & Potluck Side: It’s a fantastic, colorful, and unique side dish for summer barbecues, picnics, or potlucks.
- Brunch Addition: Add it to your brunch spread for a fresh vegetable option.
- Mediterranean Flavors: It pairs beautifully with other Mediterranean-inspired dishes.
- Complementary Summer Dishes: This salad would be a wonderful light side to a meal that includes This Walking Taco Bar is My Favorite No-Fuss Way to Feed a Crowd or alongside a vibrant drink like This Blueberry Lemonade is My Favorite Refreshing Drink for Sunny Days.
Storage and Leftover Tips
This Summer Squash Salad is best enjoyed fresh or at room temperature shortly after assembly for optimal texture and flavor. If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. The squash might soften a bit, and the herbs may lose some vibrancy, but it will still be delicious. It does not freeze well.
If preparing ahead for a gathering, keep the blistered squash, vinaigrette, and other fresh ingredients separate. Assemble and dress the salad just before serving for the freshest taste and best texture.
More Recipes You Will Love
If you enjoyed the fresh flavors and ease of this summer-inspired dish, you’ll likely love these other fantastic recipes from Chef Maniac:
- For another delicious way to enjoy summer vegetables, check out This Tomato Skillet with Okra and Sausage is My Favorite Quick Dinner Packed with Southern Flavor.
- If you’re a fan of comforting yet flavorful stews, try This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort.
- And for another easy, no-bake sweet treat perfect for warmer weather, don’t miss This Easy Ice Cream Sandwich Cake is My Favorite No-Bake Summer Dessert.
Final Thoughts
This Blistered Summer Squash Salad is a true celebration of fresh, seasonal flavors. It’s light, refreshing, and incredibly satisfying, proving that healthy eating can be absolutely delicious and full of vibrant taste. Get ready to savor every bite of this simple yet elegant summer delight!
What are your favorite ways to use fresh summer squash? Share your go-to summer salad combinations in the comments below! And for more amazing recipes that celebrate fresh ingredients and effortless cooking, be sure to follow Chef Maniac and Jason Griffith.
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