In this post: Delicious squash blossom recipe that combines zucchini, squash, tomatoes, feta & squash blossoms! This squash salad is the perfect side for any summer meal.
Remember when I shared that cute Edible Seed Collection and how I hoped I would have some edible flowers to use in recipes? Believe it or not, and despite my doubts, I was able to harvest zucchini squash blossoms for this Squash, Zucchini & Tomato Salad.
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What are Squash Blossoms?
Squash blossoms come from both summer and winter squash, and are sometimes called zucchini flowers. They appear a few weeks after the zucchini squash seeds germinate. Squash blossoms are long and slender, and when they start to bloom, they are really very pretty. They should be picked before they open and on the same day you plan to use them. They can sit in the refrigerator wrapped in a paper towel for about a day, but no longer.
Squash Blossom Tips
- After harvesting your squash blossoms, shake them to make sure there are no bugs hiding inside.
- If purchased at a farmers market or specialty grocery store, gently wash the squash blossoms before using. I didn’t wash mine since I grew them organically.
- Remove the stem close to the bloom before serving. Remove the “insides” by snapping off the pistils or stamen inside each bloom. The only part that is edible is the actual blossom. (I forgot to do this before I took these pictures…but I remembered before I actually ate any blossoms.)
- Squash blossoms can be served whole, or sliced into halves or quarters.
It’s hard to describe the taste of squash blossoms, but basically they taste like the squash itself. When used fresh, they add a fun texture to a salad. They can also be stuffed and fried, or baked inside a muffin or cookie.
An Easy Squash Blossom Recipe
Squash Blossom, Zucchini & Tomato Salad
- 1 medium zucchini
- 1 medium yellow squash
- 12-15 cherry tomatoes halved
- 8 oz. feta cheese crumbled
- 1/4 cup olive oil
- juice of one lemon
- zest of one lemon
- 1 heaping tablespoon fresh chopped mint
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4-6 zucchini squash blossoms
- Using a mandoline slicer or sharp knife, thinly slice the zucchini and yellow squash.
- Place the zucchini and squash in a microwave safe bowl. Add 1 tablespoon water. Cover and cook in the microwave for 2 - 3 minutes.
- Drain any moisture from the zucchini and squash.
- Quick cool the zucchini and squash by placing the bowl in the freezer for 15 minutes.
- While the zucchini and squash are cooling, prepare the dressing.
- Zest and juice one fresh lemon.
- Finely chop several leaves of fresh mint to equal a heaping tablespoon.
- In a glass measuring cup, add 1/4 cup olive oil.
- Add lemon zest, lemon juice, chopped mint, salt, and pepper.
- Whisk together until well combined.
- Add halved cherry tomatoes, feta cheese, and the prepared dressing to the cooled zucchini & squash slices.
- Stir well.
- Refrigerate for 1 - 2 hours until well chilled.
- Before serving, slice the zucchini squash blossoms into halves or quarters. Sprinkle on top of salad servings.
A Summer Squash Salad
This squash salad is very fresh and colorful. I added the step of partially cooking the zucchini and squash before assembling the salad because I personally don’t like raw zucchini. If you do, feel free to skip that step.
I used my mandoline slicer to prepare the zucchini and yellow squash, but a sharp knife will definitely do the trick. Just try to make the slices as thin and uniform as possible.
This salad can be easily customized to your family’s taste.
- Gorgonzola or fresh mozzarella can be used instead of the feta.
- Balsamic vinegar can be substituted for the lemon juice.
- I love the combination of feta and mint, but basil or thyme can be used also.
One more thing. This salad was still really good on the second day. The dressing hardens after it’s refrigerated, so leave time to let it sit out and warm to room temperature.
Sources for items pictured:
About the Garden Therapy Edible Flowers Kit:
This kit is great anytime of year, not just the early spring seed-starting season. Stephanie (from Garden Therapy) selected both cool-season and warm-season varieties that can be started throughout the year. There are seeds to start in the winter, then early spring, the late spring, summer, and fall.
As a special gift to OSP readers, Stephanie will also send a copy of her seed starting ebook, Get Growing, to anyone who buys one of the edible flower kits. Just email your order number from GardenTrends.com to firstname.lastname@example.org and she will send out a copy of the book to download.
Other easy summer salads: