Raw Summer Squash Salad with Arugula and Feta
This Raw Summer Squash Salad with Arugula and Feta is dedicated to the memory of Barbara Harris; read after the recipe about her amazing spirit and why so many food bloggers were making yellow foods!
This Raw Summer Squash Salad with Arugula and Feta was an experiment that turned out to be a success, and now I’m sure I’ll make this every year when zucchini is abundant and the weather is too hot to cook. I’ve been experimenting with new ways to use squash, something I have fun with every summer.
After I was wowed by the Zucchini Carpaccio, I started wondering about a variation of that salad with yellow squash, and this combination with arugula and herbs is the happy result. I actually used The Flavor Bible (affiliate link; great book!) for ideas of what herbs would pair with arugula and ended up going with basil, but I think fresh mint or parsley would also be heavenly in this raw summer squash salad. And if you’ve never had raw summer squash, please try it! You’ll be surprised how tasty it is!
How to Make Raw Summer Squash Salad with Arugula and Feta:
Scroll down for complete recipe with nutritional information.)
- Start by zesting all the skin from one lemon, then whisk together with 3 T lemon juice and 4 T good quality olive oil.
- I used two yellow squash for plenty of yellow color, but any combination of yellow and green summer squash could be used. (I’d definitely go for a mix of yellow and green if you have them though!)
- Cut the ends off the squash, wash and dry the skin, cut the squash in half lengthwise, then slice into thin half-moon shapes. I used a Mandoline Slicer (affiliate link) on 1.5 mm thickness but you could definitely cut thin slices with a chef’s knife too.
- Arrange the slices in a flat dish and drizzle over about 2/3 of the dressing mixture, along with some salt and fresh ground black pepper. I’d let that marinate 15-30 minutes if you have time.
- While the squash is marinating, wash and dry the baby arugula. I usually pinch off the larger stems, but you don’t have to do that unless you’re taking a photo of the salad!
- This is a mini salad spinner, but I used a generous amount of basil leaves for the salad. I’d aim for at least 1/2 cup sliced or chopped fresh herbs, no matter which herb you’re using.
- I used a cutting technique called chiffonade, where you pile up the basil leaves in a tower and then cut into thin strips. If I used mint or parsley, I’d just go for a coarse chop.
- After the squash has marinated, put the arugula and herbs into a bowl, then gently mix in the marinated squash pieces. Check to see if you want more dressing, and add as desired. (I like my salads rather wet, so I used most of the dressing.)
- Arrange salad on individual serving plates and sprinkle about 2 T crumbled feta over each. Enjoy!
Make it a Meal:
This Raw Summer Squash Salad with Arugula, Feta, and Herbs would taste great with Greek-Seasoned Grilled Pork Chops for a low-carb meal.
More Yellow Food for A Taste of Yellow:
Chipotle-Lime Deviled Eggs from Kalyn’s Kitchen
Spiced Vegetable Dal from Andrea Meyers
Chess Pie from Homesick Texan
Cornish Saffron Cake and Happiness Soup from Confessions of a Cardamom Addict
Spicy Fresh Corn Salad from Sunday Nite Dinner
Lemon Petit Fours Glaces from Use Real Butter
- 3 T fresh squeezed lemon juice (or a bit less, see notes)
- 4 T good quality extra virgin olive oil
- zested skin from one whole lemon (or a bit less)
- 3 medium sized yellow or green summer squash (see notes)
- 5 oz. baby arugula leaves
- 1/2 cup sliced or chopped fresh herbs (see notes)
- 1/2 cup crumbled feta cheese
- Zest the lemon and place the zest in a bowl or glass measuring cup.
- Squeeze the juice from the zested lemon, then add more juice as needed to make 3 T lemon juice. (I’m a big lemon fan, so if you’re not that crazy about lemon 2 T might be enough for you.)
- Add lemon juice to the zest, then whisk in the olive oil.
- Cut off the ends of squash, then wash and dry.
- Cut lengthwise, then use a v or chef’s knife to cut into very thin slices. (I used the 1.5 mm blade on the mandoline.)
- Layer the sliced squash into a flat dish and pour over about 2/3 of the dressing
- Season with a generous amount of salt and fresh ground black pepper.
- Let squash marinate 15-30 minutes while you prep other ingredients.
- Wash baby arugula leaves and spin dry or dry with paper towels. (I pinch off the big stems, but this is optional unless you’re taking photos!)
- Wash herbs of your choice and spin dry or dry with paper towels.
- Then either slice or coarsely chop herbs.
- Combine arugula and herbs in bowl large enough to hold all the salad.
- Add marinated squash slices, toss to combine, and taste to see if you want to add more dressing, salt, or fresh ground black pepper. (I added a bit more dressing.)
- Arrange salad on individual salad plates, sprinkle each with 2 T crumbled feta cheese, and serve.
Amount Per Serving: Calories: 205Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 17mgSodium: 183mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 5g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything about this Raw Summer Squash Salad Recipe with Arugula, Feta, and Herbs is perfect for any phase of the South Beach Diet or any other type of low-glycemic or low-carb eating plan.
Find More Recipes Like This One:
Use Zucchini Recipes or Salads to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Dedicated to Barbara Harris
On June 30, 2012 the food blogging world lost our beloved and courageous Barbara from Winos and Foodies. Barbara was a beautiful person who touched many lives through her blog and her thoughtful comments and e-mails. She started blogging in 2005 as a way to stay connected to the world while undergoing chemotherapy, and since that time she has been engaged in a valiant fight against the cancer that finally took her life. Through all her trials Barbara never complained; in fact she was a constant support for others and brought a little cheer into every life she touched. Barbara organized yearly events around the theme of yellow foods to raise money for cancer research, and when I posted this recipe for A Taste of Yellow in 2009 her cancer was in remission and we were hoping she had beaten it. Now with the sad news of her death, I am dedicating this recipe to her memory. Rest in peace Barbara; your lovely spirit will be greatly missed.