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shaved baby squash and cherry tomato salad with pesto vinaigrette

Shaved Baby Squash Salad with Pesto Vinaigrette

Print Recipe
Course All Recipes
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 side dish servings
Author Breathing and Cooking

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