Raw Summer Squash Salad with Lemon, Pecorino & Herbs

Ingredients

• 567–680 g (1.25–1.5 lb)summer squash or courgette
• to tastekosher salt or Maldon sea salt
• to tastefreshly ground black pepper
• 1 tablespoon, plus more to tastefresh lemon juice
• 2 tablespoonsextra-virgin olive oil
• to tastePecorino Romano or Parmigiano Reggiano
• 120 ml (½ cup)fresh herbs, such as basil, parsley, chives or tarragon

Instructions

1. 1

   Shave the squash

   Use a mandoline to shave the courgette and summer squash into thin rounds or spaghetti-like strips; alternatively, slice them thinly with a knife. Put the squash in a bowl, add a few generous pinches of salt and toss to coat.

2. 2

   Dress the squash

   Add a few grinds of pepper, the lemon juice and olive oil, then toss again. Taste and adjust with more salt and lemon juice as needed.

3. 3

   Add cheese and herbs

   Use a vegetable peeler to shave the Pecorino or Parmesan into the bowl. Add the herbs and toss gently to combine, then taste and adjust with more pepper, cheese or herbs.

4. 4

   Serve promptly

   Transfer the salad to a serving bowl and serve straight away or within about an hour.

What is raw summer squash salad?

Summer squash is a tender, mild vegetable that is often cooked, but it can also be eaten raw when sliced thinly. This American-style salad takes a fresh, quick approach, using lemon, herbs and hard Italian cheese for a lively contrast of flavours.

Thin slices make the squash easy to eat while letting the dressing coat each piece. The recipe works because its simple ingredients balance the vegetable’s gentle flavour without weighing it down.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 4g protein, 7g carbs, 8g fat.

The squash and herbs contribute most of the carbohydrates, while the olive oil supplies most of the fat; the cheese adds both fat and some protein. Pair a serving with a protein-rich main such as beans, fish or chicken for a more substantial plate.

Choosing and slicing the squash

Squash: Choose firm summer squash or courgettes without soft spots. A mandoline makes even, delicate slices, while a sharp knife works well if you take your time.

Shape: Thin coins give the salad a light, layered texture; spaghetti-like strips make it easier to twirl. Keep the pieces fairly consistent so they take up the dressing evenly.

Seasoning before dressing

Salt: Tossing the squash with salt first helps season it throughout. Start with a few generous pinches, then taste again after adding the cheese, which also brings saltiness.

Lemon: The measured lemon juice provides a bright base, but the final amount is a matter of taste. Add it gradually so the squash stays fresh rather than sharply sour.

Getting the texture right

Oil: Toss the squash thoroughly so the olive oil and lemon reach the whole bowl. Use a gentle hand once the cheese and herbs are added to keep the thin slices intact.

Cheese: Shave the Pecorino or Parmesan into ribbons with a vegetable peeler. The thin pieces distribute more easily than large chunks and add a savoury, creamy contrast.

Herbs and finishing touches

Herbs: Basil, parsley, chives and tarragon are all suitable choices; use one or combine a few. Chop or tear larger leaves so they mix through the salad.

Final taste: Check the balance after everything is combined, then add pepper, cheese or herbs as needed. The salad is best while the squash is crisp and the herbs are fresh.

When to serve it

Timing: This salad takes about 15 minutes to prepare and needs no cooking. It can wait for roughly an hour before serving, but avoid dressing it far in advance if you want the squash to remain especially crisp.

Pairing: Serve it alongside grilled vegetables, fish, chicken or beans. It also makes a refreshing contrast to richer mains and warm, crusty bread.

Recipe notes & tips

• Use a mandoline carefully and keep your fingers clear of the blade.
• Taste before adding extra salt because the cheese can be quite salty.
• Add lemon a little at a time until the dressing tastes balanced to you.
• Shave the cheese directly into the bowl so the thin ribbons stay intact.
• Keep the herb mix loose and varied for a fresh, aromatic finish.

Variations

• Use one herb: Choose basil, parsley, chives or tarragon for a clear, simple flavour.
• Mix the cheeses: Combine Pecorino and Parmesan for a balance of sharper and milder savoury notes.
• Add toasted nuts: Scatter toasted almonds over the salad just before serving for crunch.
• Bring in extra citrus: Add a little finely grated lemon zest for a more fragrant finish.
• Try different squash: Use a mix of yellow summer squash and courgette for varied colour.

Common mistakes to avoid

• Slices are too thick: They can be awkward to eat raw; shave or slice the squash more thinly.
• Too much salt at the start: The cheese adds more seasoning, so begin with a few pinches and taste later.
• Overmixing the salad: Thin squash can break; toss gently, especially after adding the cheese.
• Adding all the lemon at once: The dressing may become too sharp; add it gradually and taste as you go.
• Making it too far ahead: The squash can soften as it sits; dress and serve it within about an hour.

How to store

This salad is best served fresh and can be held for about an hour before serving. Refrigerate leftovers in an airtight container and eat within a day; the squash may soften, so toss gently before serving and avoid reheating.

Frequently asked questions