Raw Summer Squash and Orzo Salad with Fresh Basil and Oregano
There comes a time each year when the summer squash floods every farmer’s market from sea to shining sea. There are lots of ways to cook it, but I’m a recent convert to serving it raw—especially dressed with good olive oil and seasoned with summery herbs. If you’ve never had raw squash it might sound strange, but when sliced into delicate half-moons, both summer squash and zucchini lend a clean, fresh flavor and a pleasant crunch to lots of summer salads and side dishes.
Make it your own.
As with many Meryl recipes, this salad is customizable to your taste and produce supply. The squash and zucchini are interchangeable (and the zucchini is mostly for color)—if you have more of one or the other it’s easy to sub. The herbs are highly subbable, too: any tender, leafy herb such as mint, thyme, or parsley can replace the oregano and basil. No feta? Try ricotta salata or goat cheese, or no cheese at all. Gone gluten-free? This salad also makes a lovely veggie side with no pasta at all—follow the exact same instructions, and season with lemon and olive oil to taste.
Time: 30 minutes
Serves: 6–8
Drink: A big, full white, like California or Oregon Chardonnay
1. Make your orzo
Cook your orzo according to the instructions on the package. Drain, rinse, and let cool. You can make the orzo up to a day in advance and reserve in the fridge. If it sticks together just toss it in a colander and rinse with cold water to separate.
2. Prep your veg
Slice your summer squash in half lengthwise. Lay the halves cut-side down and slice thin into half-moons or quarters. You want all the pieces to be roughly the same size. Repeat with half a zucchini.
Chiffon or roughly chop your basil and oregano.
3. Toss it all together
Add the cut squash, chopped herbs, and crumbled feta to your cooked orzo. Squeeze a whole lemon directly into the salad and drizzle with about a quarter cup of extra virgin olive oil. Toss to combine. Season with salt and freshly ground pepper to taste.
4. Let rest for 10–15 minutes; serve at room temp
If you have the time (and don’t worry if you don’t), it’s nice to let this salad rest for a few minutes before serving, in order to soften the raw squash ever-so-slightly. This salad can be eaten warm, at room temp, or straight out of the fridge—we like it best at room temp, but you really can’t go wrong.
Um, excuse me?
OK but should I cook the squash?
We love the crunchy bite of raw sliced squash, but grilled squash would be delicious, too—just a quick, hot sear is best, so it holds its shape when tossed with the other ingredients.
Can I make this without the feta?
Definitely. You may need to add a bit more salt than you would otherwise. If you’re looking to sub another cheese, try goat cheese or ricotta salata.
Can I serve it warm?
Yep! If you’re short on time you can cook the orzo and let it cool for just a few minutes before tossing and serving. Avoid serving it hot—it’s meant to be a salad, not a hot pasta dish.
Can I do it without the pasta?
100%. Follow the exact same instructions minus the orzo, and season with lemon and olive oil to taste.
What about other pasta shapes?
Stick to small shapes—perhaps ditalini, small shells, or Israeli couscous?
How long will it hold up in the fridge?
It’ll last about a week in the fridge and makes a lovely lunch when served cold.
What should I serve it with?
We love this salad as a lunch or a light dinner on its own, but it also makes for a great family-style side with grilled proteins like flank steak, chicken, or swordfish.
What else can I make with my squash surplus?
Pizzzzaaaaaaaa.
