Raw Summer Squash Salad with Arugula and Feta is a delicious salad to make with fresh summer squash and zucchini! You can use baby spinach if you are not a fan of watercress.
this is Raw summer squash salad with arugula and feta It was an experiment that turned out to be a success, and now I’m sure I’ll do it every year when the zucchini are plentiful and the weather is too hot to cook. I’ve been experimenting with new ways to use squash, something I enjoy every summer. After you amaze me zucchini carpaccioI’m starting to wonder about a different kind of that salad with yellow squash, and this combination with watercress and herbs is the happy outcome.
I have already used Flavor Bible (Continued link, great book!) For ideas on herbs that could pair with arugula and end up with basil, but I think fresh mint or parsley would also be great in a raw summer squash salad. And if you don’t have a raw summer squash, please try it! You will be amazed at how delicious it is!
What ingredients do you need for this recipe?
- Fresh lemon juice
- Premium quality extra virgin olive oil
- Peel a whole lemon (zest the lemon first, then squeeze the juice)
- Yellow or green summer squash
- small arugula leaves
- Fresh chopped or chopped herbs (see notes)
- crumbled feta cheese
What if you’re not a fan of watercress?
You can use baby spinach for a lighter version of the salad if you’re not a fan of watercress.
What if you’re not a fan of feta cheese?
If you’re not a fan of feta, this salad would be delicious with crumbled goat cheese or grated Parmesan cheese.
What fresh herbs can you use?
I loved this salad with a generous amount of chopped fresh basil but mint or parsley would also be delicious in this one.
How to make raw summer squash salad with arugula and feta:
(Scroll down for the full recipe with nutritional information.)
- Start by grating all the peel from one lemon, then blend it with 3 TB lemon juice and 4 TB olive oil.
- I used two pieces of yellow squash to get plenty of yellow, but any combination of yellow and green summer squash can be used. (I would definitely choose a combination of yellow and green if you had one though!)
- Trim the ends of the squash, wash the peel and dry it, cut the squash in half lengthwise, then cut it into thin half-moon shapes. I used a file mandolin slicer (continued link) 1.5mm thick but you can definitely cut thin slices with a chef’s knife as well.
- Arrange the fillets in a flat dish and sprinkle about two-thirds of the dressing mixture, with a pinch of salt and freshly ground black pepper. I was going to let it marinate 15-30 minutes.
- While the squash is marinating, wash and dry the baby arugula. I usually pinch the large stems, but you don’t have to do this unless you’re taking a picture of the salad!
- This next photo shows a small salad pinch, but I used a large amount of basil leaves for the salad. I would aim for at least 1/2 cup of fresh chopped or chopped herbs, no matter what herbs you use.
- I used a cutting technique called chivonadBasil leaves pile up in a tower and then cut into thin slices. If I used mint or parsley, I would choose the coarse chop.
- After the squash has soaked, put the watercress and herbs in a bowl, then gently mix with the marinated squash pieces. Check to see if you want more of the seasoning, and add as desired. (I like my salads fairly moist, so I used most of the sauce.)
- Arrange the salad on individual serving plates and sprinkle about 2 tons of crumbled feta on top of each. Enjoy!
Make it a low carb meal:
Raw summer squash salad with arugula, feta and herbs will taste great Greek pork chopsAnd the Grilled cod with garlic, basil and lemonAnd the Chicken SouvlakiAnd the Greek grilled chickenor Grilled salmon burger with capers mayonnaise For a low-carb meal.
More low-carb ideas for zucchini or summer squash:
3 tablespoons fresh lemon juice (or a little less, see notes)
4 tons of high quality extra virgin olive oil
grated rind of a whole lemon (or a little less)
3 medium yellow or green summer squash (see notes)
5 oz. small arugula leaves
1/2 cup chopped or chopped fresh herbs (see notes)
1/2 cup crumbled feta cheese
- Lemon peel Place the peel in a bowl or glass measuring cup.
- Squeeze the juice of a grated lemon, then add more juice as needed to make 3 TB lemonade. (I’m a huge fan of lemons, so if you’re not crazy about 2T lemons, this might be enough for you.)
- Add lemon juice to the crust, then whisk in the olive oil.
- Cut the ends of the zucchini, then wash and dry it.
- Slice it lengthwise, then use a chef’s or chef’s knife to cut it into very thin slices. (I used the 1.5mm blade on the mandolin.)
- Place the zucchini on a flat plate and pour about two-thirds of the sauce
- Season with plenty of salt and freshly ground black pepper.
- Let the squash marinate for 15-30 minutes while you prepare the other ingredients.
- Wash the baby arugula leaves and pat them dry or pat them dry with paper towels. (I pinch the large stems, but that’s optional unless you’re taking pictures!)
- Wash the herbs of your choice and pat them dry or pat them dry with paper towels.
- Then chop the herbs into strips or rough pieces.
- Combine the watercress and herbs in a bowl large enough to hold all of the salad.
- Add the marinated squash slices, toss together, and taste to see if you want to add more sauce, salt, or freshly ground black pepper. (I added more sauce.)
- Arrange the salad on an individual salad plate, sprinkle each with 2 tons of crumbled feta cheese, and serve.
Amount per service:
Calories: 205Total fat: 18 gramsSaturated fat: 5 gramsUnsaturated fats: 0 gramsUnsaturated fats: 13 gramsCholesterol: 17 mgsodium: 183 mgCarbohydrates: 9 gramsthe basic: 2 gramssugar: 5 gramsprotein: 5 grams
Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
All About Raw Summer Squash Salad Recipe with Arugula, Feta, and Herbs is perfect for any phase of the South Beach Diet or any other type of low-glycemic or low-carb eating plan.
Find more recipes like these:
Uses zucchini recipes or Salad To find more recipes like these. use the Recipes by type of diet Image index pages to find more recipes suitable for a particular food plan. You may also like to Follow Kalyn’s Kitchen on Pinterest To see all the good recipes I share there.
Historical notes for this recipe:
This recipe was first published in 2009. It was last updated with more information in 2021.
Dedicated to Barbara Harris
On June 30, 2012 the world of food blogger lost the beloved and brave Barbara of Winos and Foodies. Barbara was a beautiful person who influenced the lives of many through her blog and thoughtful comments. She started blogging as a way to stay connected to the world while undergoing chemotherapy, and fought a brave battle against the cancer that finally took her life. Barbara organizes annual events on the topic of yellow foods to raise money for cancer research. Rest in peace Barbara. Your beautiful soul is so lost.
We are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliate sites. As an Amazon member, I earn from eligible purchases.