i make 2 different cucumber salads, why not 2 different summer squash salads?
Blame it on boredom or desperation, your choice.
The other Summer Squash Salad is made with fresh lemon and fresh herbs and no salting.
This one is made like my mother’s Old-Fashioned Cucumber Salad…. which is also the reason I made it. I was hungry for cucumber salad and had no plans on going to the market for a few days, so no cukes.
Like the cucumber salad, this was better the next day and keeps well for 4 or 5 days – if it lasts that long.
Click here to Pin Summer Squash Salad
PrintSummer Squash Salad II
I used both yellow and green striped summer squash – use whatever you have. (Zucchini is a summer squash).
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Salads
Ingredients
- 2 – 3 medium summer squash
- 1 tbs salt
- 1/4 cup tarrgon winer vinegar
- 2 tbs lemon juice
- 2 tbs olive oil
- 1 tbs sugar
- 1 tsp dill weed
- 1/4 tsp black pepper
Instructions
- Thinly slice squash using a box slicer, food processor or mandolin.
- Put the slices in a deep bowl and add salt. Stir to combine.
- Cover and let rest for 30 minutes at room temperature.
- Drain, rinse lightly, and drain well.
- Add remaining ingredients, stir to combine.
- Serve.
- This is better the next day.
Notes
You could add some fresh tarragon as well, if you have it.
Keywords: squash salad, summer squash, zucchini salad
My potager is slowing down, as it usually does towards the end of August.
I should clarify…. the vegetables that did well, summer squashes and tomatoes, are slowing down. I’m hoping for a second growth of the winter squashes, which also happens this time of year. However, since the first growth was so abysmal I don’t have high hopes.
I’m happy to take a break from the tomatoes, though. I really didn’t think I would ever say that, but….
This is what I’ve been dealing with every 3 or 4 days since the beginning of August. It seems we wait forever for the first tomato to show some color and then this happens.
I started out making soup. I now have about 15 quarts of tomato soup in the freezer and I ran out of containers.
I grew San Marzano tomatoes this year, for the first time. They seemed to take longer than my usual Romas and, I discovered rather late, they are an indeterminate variety (they don’t stop growing). They’ve taken over half the garden. Those just get peeled, chopped and frozen for sauces and chunky soups. I’m liking them a lot – they seem to be meatier, with fewer seeds than the Romas I’ve grown in the past. Even if they’re monsters.
The rest of the colored tomatoes will get the same treatment now – peeled, chopped and frozen. Their use to be determined at a later date.
In acknowledgement of the pandemic, we bought another freezer. Both freezers are now full, although the lamb easily takes up half of one. I didn’t see any reason to waste food this summer when we may want to stay close to home this winter and a full freezer (or two) will definitely help.
But I am tired of peeling tomatoes…..
Love the idea of using squash in place of cucumbers. Looks delicious. What a beautiful bounty of tomatoes.
The hubs loved it on his sandwiches…. I ate it on tomato slices.
When I’m freezing tomatoes for sauces and soups, I rinse them and toss them whole in a freezer bag and into the freezer they go. When I’m ready to use them, I run them under hot water and the skins just slough off. Sometimes, I strain them, depends on the variety, but I hate peeling tomatoes. I use my KitchenAid strainer attachment for the fresh ones.
I’m getting tomatoes. The Beef Heart variety and Heirloom are coming on, but the roma ones are all still green. I can’t remember what variety they are because the crow family that hangs out in my yard twice a day pulled all the plant tags out of the ground and tossed them all over the garden. I know the jalapenos but don’t remember the other two pepper varieties either and don’t know which tag goes to which now. *sigh*
I’m getting cukes. Some are sour about halfway from the stem end, some are fine. But my plants are all dying off again and I don’t get why they do that every year. If they didn’t die off like that, I’d have hundreds of cukes! As it is, I’m only getting a couple every other day or so.
Side note: I finally broke down and bought a new laptop. I’m not looking forward to this…
Our friend in Spain always did that with his tomatoes…. but I have so many and they take up a lot more room that way. I just turn on something interesting (like the GOP convention highlights…. kidding) and peel away.
Romas always seem to be a lot later. I’m usually sick of tomatoes by the time they are ready. I very carefully marked all of my tomatoes, I think the place I get them mixed up the seeds again. 2 varieties aren’t there at all and I have 3 of a huge yellow and red one that I was supposed to have 1 of.
As to the new laptop – exciting times and I would be dreading it too lol