Quick Summer Squash Salad

Adapted freely from Chef Ryan Scott

Quick Summer Squash Salad

About This Recipe

Active time:30 minutes, plus one hour for chilling squash
Total time:1 hour and 30 minutes
Special equipment:Knife, skillet, refrigerator for chilling
This recipe appears in: Serious Salad: Summer Squash Ate My Garden


  • 4 medium summer squash or 8 small summer squash, sliced
  • 2 large tomatoes, sliced or 2 cups cherry red and yellow tomatoes, halved
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup lemon juice
  • 1/2 cup to 1 cup olive oil
  • Salt and black pepper to taste
  • 4 cups of arugula lettuce
  • Croutons or cut-up pita bread


  1. 1

    Cook sliced squash in a large, nonstick skillet at medium-to-high heat until tender or slightly brown, as desired.

  2. 2

    Whisk or shake lemon juice and olive oil into an emulsion.

  3. 3

    Marinate squash in the dressing mixture and chill to desired temperature.

  4. 4

    Toss arugula and tomato slices with squash and dressing mixture. Divide onto four plates.

  5. 5

    Finish with a sprinkling of Parmesan cheese. Add croutons or pita bread quarters to garnish, if desired.

    This salad makes a nice accompaniment with hummus or roasted chickpeas.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: