Go Back
+ servings
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.
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 2 hours 22 minutes
Servings 6 people


  • 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.