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Summer Squash and Radish Salad

Summer Squash and Radish SaladYellow summer squash is so abundant in the summer months, and does not need to be cooked to be enjoyed. Choose a tender young squash for this recipe, and you will not need to remove the colorful peel.

Makes about 6 cups of salad.


  • 10 large radishes
  • 1 large yellow summer squash
  • 1 small bunch basil
  • 1 Tbsp olive oil
  • 1 Tbsp cider vinegar
  • 1 Tbsp sugar
  • 1/2 tsp salt


  1. Cut each radish into 4-6 lengthwise pieces. Leaving the peel on, cut the squash into similar sized pieces (or slightly larger). Roughly chop the basil. Place all into a 2 quart lidded dish.
  2. In a small bowl or cup, blend together the olive oil, vinegar, sugar and salt. Pour over the salad and toss well.
  3. Chill at least 4 hours before serving. (This salad will keep several days if placed in a tightly sealed dish in the refrigerator.)

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