Feta & Squash Salad with Herb Vinaigrette

Feta & Squash Salad with Herb Vinaigrette
Yellow and green summer squash on a marble counter

I found inspiration for this recipe while reading through some of the notes I made from our summer trip to NYC and Europe.

A pile of thinly sliced summer squash on a marble counter

I remembered a lovely appetizer I had at the Bowery Meat Company in New York with thinly sliced zucchini, feta and pistachios.

Sprigs of mint sprouting out of a mason jar

My salad version of the dish is incredibly simple, light and very flavorful.

Three separate piles of herbs, basil, mint and chives on a marble counter

You might want to make this as an appetizer for a dinner party, a light lunch for yourself, or accompanied by a protein for dinner with your family.

Herb vinaigrette in a small white bowl with a spoon

This is the perfect light salad for summer when the squash is ripe and gorgeous and you don’t want to turn on the oven!

Thinly sliced summer squashes with feta cheese, herbs and pine nuts in a white casserole dish

Ingredients (serves 4 as appetizer, serves 2 as side dish) 

  • 2 medium zucchini squash, 2 medium yellow squash, thinly sliced into rounds 
  • 2 tbsp extra virgin olive oil 
  • 2 tsp apple cider vinegar 
  • 1 tbsp chopped basil 
  • 1 tsp chopped chives
  • 1 tsp chopped mint 
  • 1/4 tsp kosher or sea salt
  • 3/4 cups cubed feta
  • 1/2 cup pine nuts 


  1. Wash squash and thinly slice into rounds, using a mandolin if you have one.
  2. Combine extra virgin olive oil, apple cider vinegar, basil, mint and salt in a small tupperware container and shake aggressively until combined.
  3. Assemble one layer of squash in a casserole dish and sprinkle with 1/3 of herb dressing, 1/3 of pine nuts and 1/3 of cubed feta. Repeat two more times. Serve immediately or within 2 hours or the squash will get soggy.  
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