Food Recipes Salads Vegetable Salads Smashed Summer Squash Salad 5.0 (2) 2 Reviews Raw zucchini and yellow squash is smashed and tossed in a sweet and spicy dressing for a salad that’s anything but boring. By Marianne Williams Marianne Williams Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. Food & Wine's Editorial Guidelines Published on June 25, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Phoebe Hausser Active Time: 15 mins Total Time: 30 mins Servings: 4 Smashed cucumber salads with garlic, vinegar, and soy sauce are a popular Chinese side dish. In this take on the dish, zucchini and summer squash is flattened before dressing to create a craggy surface for sweet and spicy flavors to absorb into the vegetable. Small zucchini and yellow squash have tender skin and are great served raw in salads like this one, inspired by a banchan at Perilla in Los Angeles. Frequently Asked Questions What’s a substitute for Fresno chile? Fresno chiles have a medium heat with a slightly sweet and smoky flavor. While not quite as hot and smoky, jalapeño peppers are your most convenient substitute. What is fish sauce? Fish sauce is a condiment made from fish that are coated with salt and fermented, producing a briny, pungent, savory liquid. It is commonly used in Southeast Asian cooking. Notes from the Food & Wine Test Kitchen For an added crunch and nutty flavor, consider sprinkling this salad with chopped roasted peanuts or cashews in addition to the sesame seeds. Make ahead This squash salad can be prepared through step 3 up to one day in advance and stored in an airtight container in the refrigerator. Ingredients 2 yellow squash (about 7 ounces each) 2 small zucchini (about 7 ounces each) 2 teaspoons kosher salt 2 teaspoons granulated sugar 2 tablespoons rice vinegar 1 tablespoon finely chopped fresh cilantro, plus small leaves for garnish 1 tablespoon finely chopped fresh mint, plus small leaves for garnish 1 tablespoon fresh lime juice 1 teaspoon fish sauce (such as Red Boat) 3/4 teaspoon toasted sesame oil 1 small Fresno chile, thinly sliced 1 teaspoon sesame seeds 1/2 teaspoon chile oil (optional) Directions Halve squash and zucchini lengthwise. Scrape out seeds using a spoon; discard seeds. Place 1 squash or zucchini half, cut side down, on a cutting board. Press down on squash using the flat side of a chef’s knife or the bottom of a small skillet; smash until almost flattened but still intact. Repeat with remaining squash and zucchini halves. Roughly chop smashed squash and zucchini into 1-inch pieces; transfer to a bowl. Add salt and sugar; toss to coat. Let stand until squash mixture releases liquid, about 10 minutes. Drain in a colander or wire-mesh strainer. Rinse and dry bowl; return squash mixture to bowl. Add vinegar to squash mixture; let marinate for 10 to 20 minutes. Drain and return to bowl. Stir in cilantro, mint, lime juice, fish sauce, sesame oil, and chile slices. Divide salad among serving bowls. Sprinkle with sesame seeds, and drizzle with chile oil (if using). Garnish with cilantro and mint leaves. Originally appeared in Food & Wine magazine, July 2024 Rate It Print