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Summer Squash Salad with Red Onion and Queso Fresco
This is our adaptation of an ensalada de calabacitas (zucchini salad) created by Iliana de la Vega, chef at El Naranjo in Austin, Texas and native of Mexico. Crescents of green zucchini and yellow summer squash combined with slices of red onion makes for a colorful dish, with bright, vibrant flavors to match. Queso fresco is a firm, crumbly, slightly bouncy Mexican cheese with salty, mildly tangy flavor; fresh goat cheese is creamier and has a more assertive tang. Both are excellent in the salad, so use whichever you prefer.
4
Servings
Tip
Don't forget to seed the zucchini and summer squash. The easiest way to do this is to use a spoon to scrape out the seedy centers down the length of each squash half. Don't overcook the zucchini and summer squash—the pieces should retain some crispness. Err on the side of caution and microwave for the minimum amount of time, 3 minutes, stirring once about halfway through; check for doneness, then microwave for up to an additional minute if needed.
35 minutes
10 minutes active
Ingredients
-
½
small red onion, thinly sliced
-
¼
cup malt vinegar
Directions
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01In a small bowl, combine the onion and vinegar. Set aside for 10 minutes. In a large microwave-safe bowl, toss the zucchini and summer squash with 1 teaspoon salt. Cover and microwave until crisp-tender, 3 to 4 minutes, stirring once about halfway through; leave any liquid released by the vegetables in the bowl.
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This is the only way to cook zucchini and squash!