Summer Squash Salad with Lemon & Herb Dressing

This refreshing chilled Summer Squash Salad with Lemon & Herb Dressing is a vibrant, no-fuss side dish that captures everything I love about simple summer eating. With an abundance of squash and cukes coming out of the garden, it’s a great way to get beyond the usual stuffed squash and zucchini bread.

With no stove or oven required, it’s perfect for hot days when the last thing you want to do is cook. Thinly sliced yellow squash, zucchini, and cucumber come together with crisp red onion in a bright lemony dressing laced with Dijon, garlic, and fresh herbs. The result is light, tangy, and incredibly easy to make — just toss, chill, and serve.

It pairs beautifully with pasta, grilled mains, or picnic fare, and is a lovely way to showcase peak-season squash without turning on the heat. A sprinkle of toasted nuts or crumbled feta takes it over the top, but it’s just as delicious on its own.

If you’re looking for other ways to beat the summer heat check out the Summer Slump Survival Guide on the blog!

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Summer Squash Salad with Lemon & Herbs

Yield: 4-6

Prep time: 20 MinInactive time: 30 MinTotal time: 50 Min

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Ingredients

• 2 cups yellow summer squash, thinly sliced
• 2 cups zucchini, thinly sliced
• ⅓ cup red onion, very thinly sliced or shaved
• 2 cups cucumber, halved and thinly sliced
• ½ tsp sea salt
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp lemon zest
• 2 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar or champagne vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced or grated
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• 1 tbsp fresh parsley, chopped
• Freshly ground black pepper, to taste
• Optional: 1 tbsp toasted pine nuts or slivered almonds for crunch
• Optional: Crumbled feta (if not keeping it vegan)

Instructions

1. Thinly slice the squash, zucchini, cucumber, and red onion using a sharp knife or mandoline for paper-thin texture. Place in a large bowl and sprinkle with sea salt. Let sit for 10 minutes to soften slightly and draw out excess moisture. Drain any liquid.
2. In a small jar or bowl, whisk together lemon juice, zest, vinegar, mustard, olive oil, and garlic until emulsified. Taste and adjust acidity or seasoning if needed.
3. Pour the dressing over the vegetables and toss gently to coat. Add the dill, parsley, and black pepper. Mix well. Taste and adjust the season as needed.
4. Let salad rest in the fridge for 15–30 minutes before serving to allow flavors to mingle. Just before serving, sprinkle with optional nuts or feta.

Notes

• Leftovers hold well for 1-2 days.

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