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 SaladPrint
Summer 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
- 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
- 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.
- This is better the next day.
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…..