Summer Squash Carpaccio Salad

Summer Squash Carpaccio Salad

I hesitated to even post about this salad because it’s so simple. But it’s also incredibly hot out, so who really feels like cooking anyways?

I actually made this last week when we got one teeny tiny summer squash in our CSA box. Knowing it would cook down to almost nothing, I sliced the raw squash thinly on a mandoline and turned it into a salad. Carpaccio style.

Summer Squash Carpaccio Salad

We got some summer savory in our CSA basket that same week, which has since become my new favorite herb. It sort of tastes like a cross between rosemary and thyme, but somehow doesn’t seem nearly as strong as either. We first tried it in a summer squash frittata the week prior and thought it was a great match, so it made its way into this salad as well (though I think basil or mint would also work nicely).

Between the farm-fresh squash and savory, all it needed was a drizzle of good olive oil, flaky salt, and just a sprinkle of red pepper flakes for a little spice.

I am really counting on dishes like this to get me through another heat wave.

Summer Squash Carpaccio Salad

Summer Squash Carpaccio Salad


  • 1 summer squash, sliced thinly on a mandoline
  • Extra virgin olive oil
  • Summer savory, minced (you can also use fresh mint or basil leaves)
  • Flaky salt
  • Red pepper flakes


  • Arrange the squash slices in one layer on a plate or platter and sprinkle with the minced summer savory. Drizzle with extra virgin olive oil, to taste, and top with the flaky salt and red pepper flakes.

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