By Natalie R. Toney, M.F.A., C.H.,
Healthy Planet Food Editor
We are officially in the middle of summer, and where I live that usually means on any given day picnics and parties are happening under the pavilion at the park down the block, the ice cream truck makes its rounds at least once a day, and someone, somewhere, usually has something going on the grill.
While I may prefer the more moderate temperatures of autumn and spring, there are several things I do enjoy as the sun and humidity soak into the days of July. Outdoor concerts, area festivals, cookouts with friends, to name a few, and on those extremely hot days, I need no excuse to retreat indoors with my music while I read or work on something.
However, one of my favorite things about summer is that the selection of produce at the farmers markets is usually quite vast by now. Yellow squash and zucchini are a couple of my summer go-to’s as they are abundant, inexpensive, extremely versatile, as well as easy to throw on the grill.
Here, I have a Savory Summer Squash Salad (not to be confused with the herb “summer savory,” which you could certainly try in it!) recipe that’s Fourth of July-friendly with its dazzling colors and is a party pleaser for any patio gathering! (For more Independence Day-centric recipes, go to the Healthy Planet digital archives for July 2023, 2024, and 2025.) It’s always good to be ready with a solid salad recipe this time of year, and technically it could be referred to as a fruit salad since the only vegetable is onion!
There are actually at least eight different types of yellow squash, and all are anti-inflammatory, aid in digestion and gut health, support bone health, and are loaded with fiber, folate, potassium, magnesium, and vitamins C, A, and B6, making them good for overall immunity. Zucchini are also high in antioxidants and beneficial for heart health, as well as packed with vitamins C, A, and K (use caution when taking blood thinners), thiamine, iron, and folic acid.
Both are low on the glycemic index and are a great alternative to traditional carbohydrates. Yellow squash and zucchini pair well together and have the ability to blend with just about anything, whether as a substitute for noodles or bread, or served as a side dish, main dish, or salad.
Like most of my recipes, this one is meant to be modified to your liking. Feel free to add or omit whichever vegetables, fruits, herbs, and other ingredients best suit your tastes and dietary needs. And if you’re not up for grilling, this salad can also be prepared completely raw!
Poolside, lakeside, holiday BBQ, or a weeknight meal at home, this Savory Summer Squash Salad is destined to become a seasonal favorite as it serves up a colorful, delicious, refreshing respite from the searing sun!
Tips
If not grilling the onion, cut it first, then soak it in ice water for five minutes to reduce the bite.
If not grilling the squash and zucchini, slice them thin or cut them into small “coin” chunks. Toss with salt for 5–10 minutes, rinse, drain, and pat dry.
Toast the pine nuts or walnuts ahead of time in a dry pan over medium heat for 3–5 minutes, or in the oven on a baking sheet at 350 degrees for 5–7 minutes, shaking frequently, to bring out their flavor.
If using a charcoal grill, move the coals to one side after heating and cook the onion on the cooler side. If using a gas grill, cook on low.
Zucchini, squash, cucumbers, tomatoes, onions, and other fruits or vegetables can also be grilled as kebabs, then chilled and tossed into a salad.
The dressing can be made ahead and stored for up to 24 hours if needed.
To “re-brighten” the salad after refrigerating, squeeze fresh lemon juice over the top and sprinkle with additional fresh herbs, nuts, and/or cheese.
Ingredients
- 1 medium zucchini
- 1 medium yellow squash
- 1 English cucumber, cut into ½-inch cubes (peeled or unpeeled)
- 1 large sweet onion
- 1 (2¼-ounce) can black olives, pitted (sliced or whole)
- 2 tablespoons olive oil
- ½ cup cherry, grape, or fresh San Marzano tomatoes, halved
- ½ teaspoon sea salt or kosher salt
- ¼ teaspoon black pepper
- ¼ cup loosely packed fresh Italian parsley
- Fresh mint (optional)
- Fresh basil
- Pine nuts or walnuts (optional)
- Shaved Parmesan, feta crumbles, or non-dairy alternatives (optional)
Dressing
- ⅓ cup extra virgin olive oil
- ¼ cup cider or champagne vinegar
- ¼ cup balsamic vinegar
- 1 teaspoon Dijon-style mustard
- ½ teaspoon sea salt or kosher salt
- 1 clove garlic, minced
- ⅛ teaspoon black pepper
- Red pepper flakes (optional)
- Fresh lemon
Directions
Preheat the grill on low.
Cut the onion into wedges or thick rings. Run a wooden skewer through the onion pieces to secure them. Brush each side with olive oil and season with salt and pepper. Grill on low for 20–40 minutes, turning every 10 minutes, or until golden and tender. Remove and let cool.
Increase the grill to medium-high heat. Place the zucchini and yellow squash halves, cut side down, on the grill after brushing both sides with olive oil and seasoning with salt and pepper. Grill for approximately 5 minutes per side. Remove, let cool, and cut into desired-size pieces.
While the vegetables are grilling, combine the cucumber, tomatoes, and black olives in a large bowl.
In a separate bowl, whisk together the olive oil, vinegars, and Dijon mustard. Add the salt, garlic, black pepper, red pepper flakes (if using), and any additional seasonings desired. Squeeze in a little fresh lemon juice to keep the dressing bright.
Pour the dressing over the vegetables and gently fold everything together until well coated. Cover and refrigerate for up to 24 hours before serving.
Just before serving, sprinkle with fresh herbs, toasted nuts, and shaved Parmesan or feta crumbles, if desired.
Refrigerate leftovers for 3–5 days.
Yields: 4–6 servings
Always consult with a medical professional regarding specific dietary concerns and requirements.