Squash Blossom, Zucchini & Tomato Salad Recipe

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Delicious squash blossom recipe that combines zucchini, squash, tomatoes, feta & squash blossoms! This squash salad is the perfect side dish for any summer meal.

plates with squash blossom salad

Nature has a way of drawing us in with its abundance, revealing treasures that often go unnoticed. Amidst fields filled with summer crops, and growing backyard gardens, there is a delicate bloom that is not only beautiful, but also has a subtle and fresh taste. Edible squash blossoms are an unusual ingredient that surprises anyone who adds them to a recipe.

Why This Recipe Works

Every colorful ingredient in this recipe is fresh and full of flavor. Combining squash blossoms, zucchini, tomatoes, and feta, with herbs and spices, produces the most amazing summer salad.

4 zucchini squash on round wood board

What are Squash Blossoms?

  • Edible squash blossoms are the flowers that grow on various types of squash plants, including zucchini, yellow squash, and pumpkin.
  • Squash blossoms (sometimes called zucchini flowers) have a delicate, mild flavor with a hint of sweetness, and a subtle vegetable taste.
  • 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.
  • Squash blossoms 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. 
  • They are commonly used in recipes, particularly in Mediterranean, Mexican, and Italian cuisines.
  • Squash blossoms can be consumed raw or cooked, depending on the recipe.
squash blossom salad ingredients

How To Make

  • 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.
squash blossom salad in large bowl

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. 
squash blossom zucchini tomato salad in pyrex bowl

Variations

  • Gorgonzola or fresh mozzarella can be used instead of the feta.
  • Balsamic vinegar or lime juice can be substituted for the lemon juice. 
  • I love the combination of feta and mint, but basil or thyme can be used also. 

Frequently Asked Questions

Do you have to partially cook the zucchini?

No…it’s an optional step that I added. We don’t like raw zucchini, but if you do, feel free to skip that step!

What’s the easiest way to slice the squash?

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. 

How do you store this squash blossom salad?

Store leftover salad in an airtight container in the refrigerator. This salad was still really good on the second day. The dressing hardens after it’s refrigerated, so leave time for it to sit out and warm to room temperature. 

squash blossom recipe on small plates with forks

Squash Blossom, Zucchini & Tomato Salad

Delicious squash blossom recipe that combines zucchini, squash, tomatoes, feta & squash blossoms! This squash salad is the perfect side for any summer meal.
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5 from 1 vote
Servings: 6 people
Author: Ann Drake
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 2 hours 22 minutes
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Ingredients

  • 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

Instructions

  • 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.
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4 Comments

  1. I’m hitting try this recipe 😊. Where is your antique mall? Is it in Medina?

    1. Ann Drake says:

      Hi Terry! Our antique mall is called Jeffrey’s and it’s on I-75 just north of Findlay. It’s really big, but so much fun!

  2. Tammy Jones says:

    A very nice looking salad and I’m impressed you harvested the squash blossoms. I think I might try to grow some next year. I also enjoy your posts!

  3. Nana Diana says:

    That salad looks so good, Ann. I have never eaten squash flowers but I have eaten pansy and rose petals as part of a salad…oh….and….sweet violets, too. All were very mild flavored.
    This was a really great post, Ann. Just lovely! xo Diana