Summer Squash Salad With Goat Cheese, Fennel, and Dill Recipe

Vicky Wasik

At the height of summer, when the heat is out of control and amazing produce is flooding the market, sometimes all we want are smart, easy ideas for how to make the most of it without breaking a sweat. Here, we make an incredibly delicious summer squash salad with fennel and dill that is way more than the sum of its parts.

Recipe Facts

Active: 15 mins
Total: 15 mins
Serves: 4 servings

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  • 1 pound small yellow summer squash, thinly sliced into rounds on a vegetable slicer

  • 1 small fennel bulb, halved, cored, and thinly sliced lengthwise on a vegetable slicer

  • 2 tablespoons chopped fresh dill

  • 2 tablespoons extra-virgin olive oil, for dressing

  • 2 teaspoons fresh juice from 1 lemon

  • Kosher salt and freshly ground black pepper

  • 3 ounces fresh goat cheese, crumbled


  1. In a large bowl, combine squash, fennel, dill, olive oil, and lemon juice and toss to combine. Season with salt and pepper. Add goat cheese, gently toss, and serve right away.

Special Equipment

Vegetable slicer

This Recipe Appears In

Nutrition Facts (per serving)
148 Calories
12g Fat
7g Carbs
5g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 148
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 21%
Cholesterol 10mg 3%
Sodium 271mg 12%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 9%
Total Sugars 4g
Protein 5g
Vitamin C 12mg 62%
Calcium 78mg 6%
Iron 1mg 7%
Potassium 348mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)