As our gardens wind up, we are harvesting the last of the vegetables.  Yellow Summer Squash is a resilient grower.  At this time of the year, you’ll not only pick them from your own garden but you’ll see them at farmer’s markets too.

When it comes to squash, I have this idea that it needs to be “cooked”.  Well in this recipe, it’s not the case.

You’ll enjoy raw yellow summer squash with oil, apple cider vinegar and herbs.

When it comes to preparation and execution time, this recipe does not require a lot.  Bonus!!  Quick, tasty and healthy meals are always a win when we are super busy.


1/2 cup cider vinegar
1 drop liquid stevia
1/2 teaspoon salt
4 yellow squash
1/2 tsp garlic powder
2 tsp oregano
1 tablespoon extra-virgin olive oil
Optional: 1/4 cup chopped raw cheddar cheese


Combine vinegar, olive oil stevia, garlic powder, salt, oregano and pepper.
Trim ends of the yellow squash and cut into 1/4 inch (or smaller) circles.  Then cut he circles into half circles.  Place in bowl.
If you are using cheese, chop it up and toss it in the bowl with the yellow squash.
Then drizzle the vinegar mixture over the squash.  Toss it gently so it is well mixed.
Now you can enjoy this salad now.  But let me tell you…..It’s even better when it has a chance to sit.  So if you have left overs….BONUS!!  You love this squash recipe even more the next day.
DON’T ENJOY YELLOW SQUASH?? Then swap out with zucchini.  And instead of oregano use dill!