Greek Squash Ribbon Salad

Ribbons of summer squash are dressed in a Greek vinaigrette for an appealing summertime salad. For effortless, paper-thin squash ribbons, use a vegetable peeler or a mandoline.

Serves: Makes 6 servings.
20 mins Prep time
20 mins Prep time
  • For the Vinaigrette, mix oil, lemon juice, vinegar and seasonings in small bowl with wire whisk until well blended. Stir in feta cheese. Set aside.

  • For the Salad, trim squash ends. Slice into ribbons with vegetable peeler or mandoline, discarding outside ribbons and core.

  • To serve, place squash ribbons on each salad plate. Top with tomatoes, onion and olives. Serve with Vinaigrette on the side.

Nutrition information

(Amount per serving)

  • 166Calories: 166Cholesterol: 3mg
  • Sodium: 320mgProtein: 3g
  • Total Fat: 14gFiber: 2g
  • Carbohydrate: 7g