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Greek Squash Ribbon Salad
salads sides

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.
  • 20m

    prep time

  • 166

    Calories

  • 15

    Ingredients

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Ingredients

6

Servings

Vinaigrette

Salad

  • 1 large yellow squash
  • 1 large zucchini
  • 1 cup cherry tomatoes, halved
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons quartered pitted Kalamata olives

Key Products

McCormick® Garlic Powder
McCormick® Garlic Powder
McCormick® Basil Leaves
McCormick® Basil Leaves
McCormick® Coarse Ground Black Pepper
McCormick® Coarse Ground Black Pepper
McCormick Gourmet™ Organic Mint
McCormick Gourmet™ Organic Mint
McCormick® Oregano Leaves
McCormick® Oregano Leaves

Instructions

  • 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 (per Serving)

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