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Squash and Basil Salad


By The Local Cook (Visit website)




I was a little skeptical upon first reading this recipe from Simply in Season. I was pleasantly surprised!



FOR PRINTABLE VERSION CLICK HERE: Squash and Basil Salad


4 medium summer squash (julienned)

3 Tbs fresh basil (chopped)

4 Tbs Parmesan cheese (freshly grated)

2 cloves garlic (minced)

1/4 cup red wine vinegar

1/4 cup olive oil

1/2 tsp salt

1/4 tsp pepper

1/4 tsp sugar


1. Toss together the vegetables, basil, and cheese.


2. Mix together remaining ingredients and add to the vegetables; toss again.


3. Chill 1 hour and serve the same day.


Servings: 4


The Verdict: This turned out to be quite tasty; I don’t know why I had doubts, I mean, fresh basil and Parmesan cheese? What a great way to use up zucchini and summer squash, and it’s also a nice alternative to potato salad.


Nutrition Facts

 Serving size: 1/4 of a recipe (8.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 187.14

Calories From Fat (73%) 136

% Daily Value

Total Fat 15.43g 24%

Saturated Fat 2.81g 14%

Cholesterol 4.4mg 1%

Sodium 389.66mg 16%

Potassium 649.33mg 19%

Total Carbohydrates 9.71g 3%

Fiber 3.59g 14%

Sugar 3.77g

Protein 4.9g 10%


This recipe also shared with Pennywise Platter, Fight Back Friday, Grocery Cart Challenge, and Wholesome Whole Foods




Related posts:Fresh Tomato and Basil Pasta
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