Tomato-Squash Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 8 ounces - baby patty pan squash and/or baby zucchini, about 2 cups
  • 2 pints - red and/or yellow currant tomatoes, about 4 cups
  • 1 cups - fresh arugula or romaine lettuce, coarsely torn; 1 to 2 cups
  • 2 tablespoons - fresh basil, tarragon, and/or chives, snipped
  • 1/4 cups - olive oil
  • 1/4 cups - red wine vinegar or champagne vinegar
  • 1 tablespoons - lime or lemon juice
  • 1/4 teaspoons - salt
  • 1/8 teaspoons - ground black pepper
  • Directions:

    Step 1

    In a large saucepan cook squash, covered, in enough lightly salted boiling water to cover until tender, about 5 minutes. Drain. Cool vegetables by adding cold water and ice cubes to pan. Drain well.

    Step 2

    In a serving bowl combine the drained squash, tomatoes, arugula, and herbs. In a screw-top jar, combine remaining ingredients. Cover; shake well. Add half to salad; toss to coat. Season to taste with additional salt and pepper. Pass remaining dressing. Makes 8 servings.

    Brief Description

    The taste of fresh-picked tomatoes and squash make a wonderful spring salad in less than 30 minutes.

    Main Ingredient:



    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 5 min


    Per Serving:
    82 calories; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 57 mg sodium. 312 mg potassium; 5 g carbohydrates; 2 g fiber; 3 g sugar; 1 g protein; 923 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron


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    Posted On:

    May 10, 2020

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