Squash season is here, and while most people tend to prepare it cooked, squash and zucchini can actually be enjoyed raw as well. I find that for people who tend to not love squash and zucchini cooked because of texture, actually prefer to eat them raw for this reason. A squash salad is the perfect side dish to use up all of that squash you have in your fridge all summer long. This recipe for raw squash salad with feta and herbs is a fresh salad that pairs perfectly with grilled meats or fish and is easy to prepare any night of the week.

I don’t know about you but in the summertime it seems I always have a few squash and/or zucchini hanging out in my refrigerator. And while I love sautéed or grilled squash varieties, I am always looking for new ways to prepare them. By enjoying them raw, you get a nice texture and because of their mild flavor, you can infuse the squash with so many flavors. In this salad the squash get brightened up with fresh herbs like dill and parsley, has a good amount of salty feta, a little raw onion, and is dressed simply with fresh lemon juice and olive oil.

This salad is a simple and delicious side dish for summer that is also healthy and full of flavor. You can of course use all of one variety of squash, but I love the mix of green and yellow to make this salad extra beautiful. Feel free to use whatever varieties you have on hand or that you picked from your garden.

This salad is best if mixed about fifteen minutes before serving so that the lemon juice can slightly break down the squash and the onions, but it can also be eaten right after it is prepared if needed! You can always soak your red onions in water for 10 minutes before adding into the salad if you like a milder raw onion flavor. I also use dill and parsley here, but even basil would be a beautiful addition to the mix! This is one of those salads that you can adjust based on what you have on hand. I am a bit dill obsessed, so I say definitely don’t skip the dill here unless you just do not like it.

Have you ever eaten raw squash? If not, I hope this salad will encourage you to give it a try!

Ingredients:

• 1 1/2 Cups Yellow Squash (about 2)

• 1 1/2 Cups Zucchini (about 2)

• 1/4 Cup Thinly Sliced Red Onion

• 2 Tbsp. Fresh Dill

• 2 Tbsp. Fresh Parsley

• 1/2 Cup Feta Cheese, Crumbled

• Juice from One Lemon, about 2 Tbsp.

• 2 Tbsp. Extra Virgin Olive Oil

• 1 Tsp. Kosher Salt

• 1/2 Tsp. Black Pepper

Directions:

• Slice squash and zucchini into very thin rounds and add to a large bowl.

• Add onions, dill, parsley, and crumbled feta to the bowl.

• Add lemon juice, olive oil, salt, and pepper to the bowl and mix to combine.

• Taste and add more salt and pepper if needed.

• Refrigerate for 15 minutes and then serve. (Can also be served immediately.)

This recipe is simple, but so delicious and a great way to use up those summer squash that are in season right now!