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Summer Squash Salad with Red Onion and Queso Fresco

Summer Squash Salad with Red Onion and Queso Fresco

By Courtney HillAugust 5, 2019

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Active time plus cooling
    10 minutes active

This is our adaptation of an ensalada de calabacitas (zucchini salad) created by Iliana de la Vega, chef at El Naranjo in Austin, Texas and native of Mexico. Crescents of green zucchini and yellow summer squash combined with slices of red onion makes for a colorful dish, with bright, vibrant flavors to match. Queso fresco is a firm, crumbly, slightly bouncy Mexican cheese with salty, mildly tangy flavor; fresh goat cheese is creamier and has a more assertive tang. Both are excellent in the salad, so use whichever you prefer.

Tip

Don't forget to seed the zucchini and summer squash. The easiest way to do this is to use a spoon to scrape out the seedy centers down the length of each squash half. Don't overcook the zucchini and summer squash—the pieces should retain some crispness. Err on the side of caution and microwave for the minimum amount of time, 3 minutes, stirring once about halfway through; check for doneness, then microwave for up to an additional minute if needed.

Ingredients
  • ½

    small red onion, thinly sliced

  • ¼

    cup malt vinegar

  • 2

    zucchini (each about 8 ounces), halved lengthwise, seeded (see note) and sliced into ¼-inch-thick half-moons

  • 2

    yellow summer squash (each about 8 ounces), halved lengthwise, seeded and sliced into ¼-inch-thick half-moons

  • Kosher salt and ground black pepper

  • ¼

    cup extra-virgin olive oil

  • ¼

    cup chopped fresh cilantro

  • 1

    tablespoon chopped fresh oregano

  • 2

    ounces queso fresco or fresh goat cheese (chèvre), crumbled

Step 1

In a small bowl,combine the onion and vinegar. Set aside for 10 minutes. In a large microwave-safe bowl, toss the zucchini and summer squash with 1 teaspoon salt.

Cover and microwave until crisp-tender, 3 to 4 minutes, stirring once about halfway through; leave any liquid released by the vegetables in the bowl.

Step 2

To the warm zucchini mixture,add the onion with the vinegar, the oil and ½ teaspoon pepper, then toss. Let stand until cooled to room temperature, about 15 minutes, stirring once or twice.

Step 3

Stir in half the cilantro, half of the oregano and half of the cheese, then taste and season with salt and pepper. Transfer to a serving platter and top with the remaining herbs and cheese.

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