Summer Squash Ribbon Salad

$- 2 medium yellow summer squash - 1 medium zucchini - 1 cup cherry tomatoes, halved - 1/4 cup feta cheese, crumbled - 1/4 cup walnuts, toasted and chopped - 1/4 cup fresh basil leaves, torn - 2 tablespoons olive oil - 2 tablespoons lemon juice - Salt and pepper to taste This salad is light and healthy. It brings many vitamins and minerals. The squash and zucchini are low in calories but high in nutrients. They provide fiber, which is good for digestion. Cherry tomatoes add sweetness, and feta gives a nice creamy texture. Walnuts add healthy fats and protein. This dish is perfect for a summer meal. You can add more flavors easily. Try sliced red onion for a sharp bite. For heat, add red pepper flakes. You could mix in avocado for creaminess. Fresh herbs like dill or parsley can enhance the taste. Adding olives can also bring a briny note. These options let you personalize your salad! To start, wash the summer squash and zucchini well. Remove the ends with a knife. Next, use a vegetable peeler or a mandoline to slice the squash and zucchini into thin ribbons. You want long, thin strips for the best texture. This method keeps the ribbons light and fun to eat. If you want more color, you can mix in different zucchinis too. Take a large mixing bowl and combine the squash ribbons with the zucchini ribbons. Add the halved cherry tomatoes right in. These tomatoes add a nice burst of flavor. They also add color to your salad. Gently toss the veggies together so they mix well but stay intact. You want to keep the ribbons whole for a lovely presentation. In a small bowl, mix the olive oil, lemon juice, salt, and pepper. Whisk them together until they blend smoothly. Taste your dressing and adjust it if needed. You may prefer more salt or lemon. Once you are happy with the flavor, drizzle the dressing over the veggie mix. Toss gently so every ribbon gets coated. Be careful not to break them. Finally, add the crumbled feta, toasted walnuts, and fresh basil. Give everything one last gentle toss. Let the salad sit for about ten minutes to let the flavors blend. You can find the full recipe here. To make those lovely ribbons, use a vegetable peeler or a mandoline. A mandoline gives you even slices, but a peeler works well too. Slice slowly and keep your fingers safe. Aim for thin strips to get that nice texture in your salad. Add a splash of flavor with fresh herbs. Basil brings a sweet touch, while mint adds a cool kick. You can also mix in some lemon zest for brightness. If you want more crunch, include nuts like almonds or pine nuts. They add a nice bite and a nutty flavor. Serving is key to impressing your guests. Use a large bowl to show off those vibrant colors. You can layer the ribbons and add the toppings on top. For a rustic look, try a wooden board. Garnish with extra basil and walnuts to make it pop. Sprinkle a bit more feta cheese for that extra touch. This salad is as beautiful as it is tasty. For the complete recipe, check out the Full Recipe section. {{image_2}} You can switch up the summer squash and zucchini with other veggies. Try carrots for a sweet crunch. Cucumber adds a refreshing taste. You can also use bell peppers for a pop of color. Each of these options brings a new flavor to your salad. To make this salad vegan, simply skip the feta cheese. You can replace it with avocado for creaminess. Nutritional yeast also adds a cheesy flavor without dairy. For crunch, consider using sunflower seeds or pumpkin seeds instead of walnuts. Use what’s fresh and in season. In spring, add asparagus for a nice bite. In the fall, roasted butternut squash brings warmth. You can mix in herbs like dill or cilantro for added freshness. Adapting your salad makes it exciting and unique every time. Check out the Full Recipe for more ideas. To keep your salad fresh, store it in an airtight container. Place it in the fridge. This helps slow down spoilage. It’s best to eat it within two days. If you want to save the dressing, store it separately. This keeps the salad crisp. When you prepare the salad, use fresh veggies. Look for squash and zucchini that feel firm. Store leftover squash and zucchini in a cool, dry place. Keep tomatoes in the fridge to keep them fresh longer. Fresh basil can last in water, like flowers, for a few days. This salad is best served cold. You do not need to reheat it. If you prefer a warm dish, lightly sauté the squash ribbons before adding them to the salad. But, remember, warm salad changes its flavor. Enjoy this dish as a cool, refreshing meal. To make summer squash ribbons, start by washing the summer squash and zucchini. Trim off both ends. Using a vegetable peeler or a mandoline, slice the squash and zucchini into long, thin ribbons. Aim for a delicate texture. This method keeps the salad light and fresh. You can use a spiralizer for fun shapes, too. Yes, you can prepare this salad a few hours in advance. However, I recommend waiting to add the dressing until just before serving. Adding the dressing early can make the squash and zucchini soggy. To keep the salad fresh, store it in the fridge in a sealed container. This salad pairs well with several dressings. A simple olive oil and lemon juice blend works great. You can also try a balsamic vinaigrette for a sweet touch. For a creamy option, a yogurt-based dressing adds a nice contrast. Experiment with flavors to find what you enjoy most! Yes, Summer Squash Ribbon Salad is gluten-free. All the ingredients used, like squash, tomatoes, and feta, do not contain gluten. This salad is a perfect choice for those who need to avoid gluten in their diet. Enjoy it without worry! In this blog post, we explored the Summer Squash Ribbon Salad. We covered its ingredients, including nutritional details and optional flavors. I provided step-by-step instructions for making the salad. I also shared tips for slicing, enhancing flavors, and presenting your dish. Different variations allow for ingredient flexibility, and I offered storage tips to keep leftovers fresh. This salad is simple to prepare and full of taste. You can easily customize it to fit your needs. Enjoy your cooking adventure!$

Savor the season with this refreshing Golden Summer Squash Ribbon Salad! Packed with vibrant summer squash, zucchini, cherry tomatoes, and a sprinkle of feta, this salad is not only delicious but also easy to make in just 25 minutes. Perfect for any occasion, it combines fresh ingredients and bright flavors that will impress your guests.

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Ingredients

2 medium yellow summer squash

1 medium zucchini

1 cup cherry tomatoes, halved

1/4 cup feta cheese, crumbled

1/4 cup walnuts, toasted and chopped

1/4 cup fresh basil leaves, torn

2 tablespoons olive oil

2 tablespoons lemon juice

Salt and pepper to taste

Instructions

Begin by washing the summer squash and zucchini thoroughly. Trim off the ends.

Using a vegetable peeler or mandoline, slice the summer squash and zucchini into thin ribbons. Aim for long, delicate strips for better texture.

In a large mixing bowl, combine the squash and zucchini ribbons with the halved cherry tomatoes.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Adjust the seasoning according to your taste preferences.

Drizzle the dressing over the vegetable mixture and toss gently to combine, ensuring the ribbons are well-coated without breaking them.

Add the crumbled feta cheese, toasted walnuts, and torn basil leaves to the salad. Give it another gentle toss to mix in the toppings.

Let the salad sit for about 10 minutes to allow the flavors to meld together before serving.

Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

- Presentation Tips: Serve the salad in a large, shallow bowl or on a wooden board. Garnish with extra basil leaves and walnuts on top for a pop of color. Optionally, sprinkle a little extra feta cheese for added visual appeal.