Easy Yellow Squash Salad

I’ve been absolutely obsessed with this yellow squash salad ever since I discovered how incredible those thin ribbons of squash taste when tossed with tangy feta and toasted pine nuts. It’s become my go-to side dish for summer dinners because it’s light, refreshing, and comes together in just minutes. Trust me, once you try this combination of flavors, you’ll be making it on repeat all season long!

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Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-800
• Protein: 16-20 g
• Fat: 55-65 g
• Carbohydrates: 28-34 g

Ingredients

For the salad:

• 1/3 cup pine nuts (toasted until golden for a nutty aroma)
• 2 lb yellow squash or zucchini (thinly sliced into ribbons)
• 1/2 teaspoon kosher salt (for sweating)
• 1 1/4 cups feta (crumbled, President brand preferred for creaminess)
• 1/4 teaspoon freshly cracked black pepper

For the citronette:

• 1/2 tsp lemon zest
• 2 tbsp lemon juice
• 1 garlic clove (minced into a paste for a smoother dressing)
• 1 tsp fresh thyme
• 1 tsp fresh mint
• 1 tsp fresh parsley
• 4 tbsp extra virgin olive oil (Lucini recommended)
• 1/8 teaspoon red pepper flakes

Step 1: Toast the Pine Nuts and Prepare the Dressing

• 1/3 cup pine nuts
• 1/2 tsp lemon zest
• 2 tbsp lemon juice
• 1 garlic clove, minced into a paste
• 1 tsp fresh thyme
• 1 tsp fresh mint
• 1 tsp fresh parsley
• 4 tbsp extra virgin olive oil
• 1/8 teaspoon red pepper flakes

While you're prepping the squash, toast the pine nuts in a dry skillet over medium-low heat, stirring frequently until they turn golden and fragrant (about 3-4 minutes).

Transfer to a plate to cool.

In a small bowl, whisk together the lemon zest, lemon juice, minced garlic paste, fresh thyme, mint, parsley, extra virgin olive oil, and red pepper flakes.

Let this dressing sit while you prepare the squash—the flavors will meld beautifully.

I like to make the dressing early so the herbs have time to infuse into the oil.

Step 2: Slice and Sweat the Squash

• 2 lb yellow squash or zucchini
• 1/2 teaspoon kosher salt

Peel the yellow squash lengthwise into thin ribbons using a vegetable peeler or mandoline, discarding the watery center core.

Spread the ribbons on a cutting board and sprinkle with kosher salt.

Let sit for 20 minutes—this draws out excess moisture so your salad stays crisp and the flavors concentrate rather than get diluted.

The squash will release liquid and wilt slightly, which is exactly what you want.

Step 3: Rinse, Dry, and Assemble the Salad

• rinsed squash ribbons from Step 2
• 1 1/4 cups feta, crumbled
• toasted pine nuts from Step 1
• dressing mixture from Step 1
• 1/4 teaspoon freshly cracked black pepper

Rinse the squash ribbons under cool water to remove the salt, then gently squeeze them in a clean kitchen towel to remove excess moisture—this is crucial for preventing a watery salad.

Transfer the dried squash to a large bowl and add the crumbled feta and toasted pine nuts from Step 1.

Pour the prepared dressing from Step 1 over the salad and toss gently but thoroughly, coating every ribbon.

Taste and adjust seasoning with black pepper as needed.

I find that gently tossing rather than aggressively mixing keeps the squash ribbons intact and the salad looking elegant.

Step 4: Serve Immediately

Transfer the salad to a serving platter or individual plates right away while the squash is still crisp and the flavors are bright.

This salad is best enjoyed fresh and doesn't hold well for extended periods, as the squash will continue to release moisture.