This zucchini and squash salad is loaded with nutrients and super delicious. It’s also the perfect salad for any buffet or potluck. If you bring this salad and this chicken rice casserole to a potluck, prepare yourself for recipe requests.
I’ve always enjoyed eating colorful salads because I understand that the more color it has the more nutrients there are. So this salad with the green zucchini, yellow squash, and red tomatoes packs a powerful nutritional punch.
My husband and I both enjoy this salad because of the textures and mix of flavors that dance in the mouth. I love the crunchiness of the zucchini and squash.
And you know what happens when you bite into a tomato. It explodes with juicy deliciousness.
This zucchini and yellow squash salad is super easy to assemble, and the slicing is easy if you have a mandolin.
Unfortunately, somehow during our move to North Carolina, the one I had must have fallen off the truck. So I had to order a new one that I like even more.
The ingredients for this salad are pretty basic. All you need are zucchini, squash, and tomatoes with something to mix them together.
Of course, adding olives, chickpeas, basil, and your favorite tangy salad dressing makes it even better.
Benefits of Zucchini
In addition to being delicious, zucchini has vitamins A, C, K, and B6. It also contains manganese, potassium, folate, copper, phosphorus, and thiamine. This tasty vegetable contains powerful antioxidants that fight damaging free radicals.
Benefits of Yellow Squash
Not only does yellow squash add color to this salad, it contains essential nutrients for good health. Some of them include vitamins A, B6, and C.
It also has folate, magnesium, riboflavin, phosphorus, potassium, and fiber. Another nutrient it has is manganese that assists your body in processing carbohydrates and fats.
Benefits of Tomatoes
Tomatoes contain lycopene, a powerful antioxidant that helps prevent heart disease and fights cancer. They also have vitamin C, vitamin K, folate, and potassium.
Additional Zucchini and Squash Salad Nutrition
The other ingredients I add are also nutritious. Olives are good for overall health, especially the heart. Chickpeas contain protein as well as quite a few other nutrients. Fresh basil is anti-inflammatory and adds flavor.
What to Serve a Zucchini and Squash Salad With
Although this salad goes with almost any meal, I especially like serving it with any type of meat or casserole. It’s really good with this ground beef stroganoff or pesto chicken. Or you can have this on the side with steak or fish.
Whether or not to add a starch is up to you, but it’s not necessary. This salad is extremely filling, and you can eat quite a bit of it without having to worry about calories.
How to Make a Zucchini and Squash Salad
This is a very straightforward recipe and easy to do. First of all, you’ll want to start out with sliced zucchini and squash. I like it sliced really thin, so I used my new mandolin.
If you choose to use a mandolin, be extremely careful. The blade has to be sharp to make such thin slices, so wear a protective glove.
Next, slice the tomatoes into bite-size pieces.
I like to use cherry or grape tomatoes because they require less slicing. In fact, you don’t even have to cut them if you prefer them whole.
Put your vegetables in a mixing bowl and add the chickpeas, olives, and basil.
Pour some balsamic vinaigrette or Italian salad dressing over the vegetables.
Sprinkle some Italian seasoning over the mixture if you like extra flavor. If you want to add salt and pepper, do it now.
Toss all of the vegetables until they are thoroughly coated with the salad dressing. You can add more basil for garnish if you want.
I add it because I not only like the way it looks but also the fact that it tastes even better.
If you want to add more protein, you can use tuna, chicken, or any leftover meat. Or you can add more beans.
Red kidney beans or black beans would add even more color and health benefits to this already-colorful and nutritious salad.
If you like a lot of flavor, another salad you’ll enjoy is this apple spinach salad with pecans.
More Salad Recipes
I love salads, whether they’re the main course, a side dish, or the first course of the meal. Since the ones I make are typically made from fruits, vegetables, or a combination of both, I know they’re good for me.
This layered Mexican salad with black beans is loaded with flavor.
My husband and I both enjoy this Mediterranean salad. In fact, we’ve added it to our dinner rotation because we like it so much.
Even the ones with pasta, like this creamy macaroni salad, have some vegetables that provide lots of wonderful nutrients.
When I’m in the mood for something less creamy, I enjoy this zesty rotini pasta salad.
Recipes from Friends
- 1 large zucchini
- 1 large yellow squash
- 1/2 cup of chopped tomatoes
- 1 can of chickpeas (garbanzo beans)
- 1/4 cup of sliced olives
- 2 tablespoons of chopped fresh basil
- 1/2 cup of balsamic vinaigrette or Italian salad dressing (more if you prefer)
- 1 teaspoon of Italian seasoning
- Salt and pepper to taste
- Slice the zucchini and squash as thin as possible. I used a mandolin.
- In a large mixing bowl, add the zucchini, squash, chopped tomatoes, chickpeas, olives, and fresh basil.
- Sprinkle the Italian salad dressing and Italian seasoning over the mixture. Add salt and pepper to taste.
- Mix until all of the vegetables are coated with the salad dressing.
- Serve and enjoy!
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 122Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 313mgCarbohydrates 14gFiber 4gSugar 6gProtein 4g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.