Greek Ribbon Squash Salad

Isn’t this a beautiful salad? We found it browsing the  McCormick’s website and thought it was a perfect Summer Spa 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 mandolin.  We enjoyed this salad with grilled Halloumi in place of the Feta, for an entree-salad.

Greek Ribbon Squash Salad
Courtesy of:
In: Cuisine
Recipes: Salads
Serves: 6
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup white wine vinegar
  • 1 teaspoon McCormick® Garlic Powder
  • 1/2 teaspoon McCormick® Basil Leaves
  • 1/2 teaspoon McCormick® Black Pepper, Coarse Ground
  • 1/2 teaspoon McCormick® Gourmet Collection Mint Flakes
  • 1/2 teaspoon McCormick® Oregano Leaves
  • 1/2 teaspoon salt
  • 1/3 cup crumbled feta cheese
  • 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
  1. 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.
  2. For the Salad, trim squash ends. Slice into ribbons with vegetable peeler or mandolin, discarding outside ribbons and core.
  3. To serve, place squash ribbons on each salad plate. Top with tomatoes, onion and olives. Serve with Vinaigrette on the side.

June 10, 2013 |

One thought on “Greek Ribbon Squash Salad

  1. Carol says:

    Fresh and delicious!

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