This Shaved Baby Squash Salad with Pesto Vinaigrette tastes like summer on a plate! It’s ready in less than 30 minutes and I think you’re going to love it!
This light, summery salad was the happy result of “winging it” one night when I didn’t have a dinner plan. And I only realized it was close to dinner time because Ollie had started heavy sighing and giving me the side eye- a sure sign that dogs actually CAN tell time. So I went downstairs, started pulling things out of the fridge, and this was the result.
I made it three times over the next two weeks so I’d say that makes it a keeper!
Let’s Talk Baby Squash!
Hannah has been growing these adorable, tasty little baby squash for the last few summers and they’re so much fun! We’ve had a great time coming up with lots of different ways to use them- grilled, roasted, sauteed and raw- they’re super versatile!
If you’re thinking “I’ve never seen baby squash in my grocery store so I can’t make this recipe” … just let that thought go!
Because, YES, you can!
You CAN Use Regular Summer Squash
Baby squash are fun and novel and make a really pretty presentation. But you can use zucchini or yellow summer squash or larger patty pans for this recipe, too. The beauty of summer squash is that they have thin skin so there’s no need to peel them, the whole thing is edible including the seeds, PLUS they’re equally delicious raw or cooked. That all adds up to making them one heck of a convenient veggie!
So, if baby squash aren’t an option? My suggestion is to simply use summer squash that are on the smaller side. It’ll taste just as good!
*Big squash tend to get a bit spongy, so save the overgrown zucchinis for zucchini bread (or leave them on your neighbors doorstep …I won’t tell!).
Ingredients You’ll Need
Ingredient amounts are listed in the recipe card, but keep in mind they’re a suggestion! Use what you have and trust your instincts. The arugula was a last minute addition for me…I had a handful left and thought it would add great texture and flavor. You can leave it out or sub different greens or fresh herbs you have hanging around. I didn’t have a lot of cherry tomatoes the first time I made this, so I used what I had. The next time I used more. If you’ve got more? Go for it! Maybe you like lots of onion? Maybe you don’t have a cucumber. That’s ok. You do you. Make this YOUR salad.
And if you add something you really love? I’d like to hear about it, send me a note or leave a comment 🙂
- Summer squash (baby or otherwise)
- Cucumber (if you have a larger cucumber, slice it lengthwise in half first and scoop out and discard the seeds so that the salad doesn’t get watery)
- White onion
- Cherry tomatoes
- Arugula
- Prepared pesto
- Rice wine vinegar
- Olive oil
- Shaved parmesan I LOOOOVE shavings of cheese here, you could also use shredded (just please don’t use the stuff in the green can)
- Salt and pepper
How To Make Pesto Vinaigrette
You can buy pesto or you can make pesto. It’s up to you! I love making a few big batches every summer and freezing portions in ice cube trays to use until the next basil season. It can be tough to find jarred pesto at the store that doesn’t have ingredients I’d rather avoid (soybean oil, I’m talking to you), and making your own is really easy, so if you haven’t tried it? Now’s a great time 🙂
To make pesto vinaigrette: Whisk a big spoonful of pesto with rice wine vinegar and olive oil until you get the consistency you like. Taste and adjust as needed. I love rice wine vinegar because it’s got a soft, mild flavor profile. You could use white wine vinegar, too.
Do You NEED A Mandoline?
A mandoline will get you beautifully thin slices of vegetables for this salad. When they’re sliced really thin it creates a texture that I personally love. If you don’t have a mandoline you can slice by hand or you could even use a food processor if you have the right thin slicing blade. I encourage you to be patient if slicing by hand, take your time, and see just *how thin* you can get your slices…think of it like meditation…slow breaths, slow slices, enjoy the process.
Assembling Your Salad
Mix the dressing right in the serving bowl (we don’t do extra dishes if we don’t have to!). Slice squash, cucumber and onion and place on top of dressing. Halve cherry tomatoes and add them to the bowl. Toss with your hands to combine, making sure everything is coated well.
Add The Arugula and Parmesan Last
If you’re not eating this right away, hold off on adding the arugula or parmesan cheese. Chill the salad as-is and add them just before serving. This keeps the arugula from wilting and the parm will stay in nice thin shavings.
Serving right away? Add the arugula and toss gently. Shave big fluffy pieces of parmesan on top. Taste…maybe a pinch of flaky salt and a few cracks of pepper? Up to you!
I hope you enjoy this Shaved Baby Squash Salad with Pesto Vinaigrette as much as we do!
And, as always, I love to hear how my recipes turn out for you (and I especially love to see your food photos)! So tag me at @breathingandcooking on facebook and Instagram with your creations!
And don’t forget to breath, trust yourself, and enjoy the process ❤️
Shaved Baby Squash Salad with Pesto Vinaigrette
Ingredients
- 1 pound baby summer squash (zucchini, patty pans, yellow squash)
- 1 medium cucumber
- 1/2 of a small white onion (about 2 ounces)
- 1 cup cherry tomatoes, halved
- large handful baby arugula
- 2 Tbsp prepared pesto
- 2 Tbsp rice or white wine vinegar
- 1/4 cup olive oil
- Shaved parmesan, salt and cracked pepper to taste
Instructions
- Whisk pesto and vinegar together in the bowl you'll be serving the salad in. Drizzle in olive oil slowly while whisking. Taste. Adjust to your preference (more vinegar? Oil? Pesto? Salt?)
- using a mandoline very thinly slice squash, cucumber and onion into serving bowl over the pesto dressing. Toss gently with hands to make sure all vegetables are coated
- Add halved cherry tomatoes and arugula and toss again.
- Top with shavings of parmesan and a little cracked pepper, if desired.
Enjoy!
If you want to make this ahead, don't add the arugula or cheese until just before serving
Notes
- summer squash are varieties of squash with thin edible skin and tender flesh. They don't need to be peeled.
- If you don't have a mandoline slice vegetables by hand as thinly as possible or use a food processor with a thin slicing blade.
- If you're using a larger cucumber slice it in half lengthwise first and scoop out the seeds so that your salad isn't watery
- The same thing applies to the squash, if using larger summer squash scoop out spongy/seedy centers so that your salad isn't watery
- Arugula should be added just before serving so that it doesn't get soggy
What To Serve With
That’s it! The only question left is what else to serve?
You could make this a light, vegetarian meal, maybe with a simple slice of baguette… or pair with one of these B&C favorites:
- Sweet and Savory Beef and Pineapple Kabobs
- Slow Roasted Miso Salmon
- Citrus Rubbed Wings with Feta Cream
- Lemony Pan Roasted Chicken with Herb Salsa
- Andouille Stuffed Boneless Chicken with Cajun Cream Sauce
- Crunchy Lemon Herb Baked Rockfish
- Stuffed Pickled Banana Peppers
Looking For More Seasonal Produce Ideas?
Zucchini? Bell Peppers? Carrots? Tomatoes? Green Beans? Radishes? Banana Peppers? I’ve got recipes for you!
- Julienned Zucchini Tomato Salad
- Crunchy, Colorful Bell Pepper and Peanut Salad
- Garden Bean Salad with Citrus Vinaigrette
- Deliciously Simple Refrigerator Pickles
- Cheeseburger Stuffed Eightball Zucchini
- Fresh Tomato Zucchini Garden Tart
- Grilled Vegetables with Herb Vinaigrette
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