Zucchini Salad with Queso Fresco

This zucchini salad, with quick pickled red onions, crisp tender zucchini and summer squash, and herbs with queso fresco is so fresh and flavorful.

This salad, with zucchini, summer squash, pickled red onions, and queso fresco is colorful, fresh, and delicious.

This salad, or ensalada de calabacitas (zucchini salad) with queso fresco can be served as a first course, a side dish, and even as a main course with a side of crusty bread.

What is queso fresco?

Queso fresco is a crumbly salty Mexican cheese originally made from raw milk that has a salty sour taste. In the U.S. it is typically made with pasteurized milk, making it safe to eat. You can usually find it in the Mexican cheese section of your grocery store. If you shop in Mexican markets, be sure that the queso fresco you use is made from pasteurized milk. My favorite brand is Cacique.

If you can't find queso fresco, you can substitute chèvre or feta cheese.

I love this salad. It's a great make ahead dish, and would be fabulous for picnics or potlucks.

With summer coming, and with everyone you know harvesting zucchini from their garden and dropping it off on your porch, this salad is the answer. You can assemble it and put it in the refrigerator to serve later. In fact, it stays pretty delicious and fresh for up to 3 days.

Be sure to seed the zucchini and summer squash before slicing it. To do this, slice the squash in half and take a spoon and scrape out the center down the length of the squash.

Shopping list for this summer squash salad:

Red onion

Malt vinegar

Zucchini

Yellow summer squash

Salt and pepper

Extra virgin olive oil

Fresh cilantro

Mexican oregano

Queso fresco

Did you know that May is Salad Month? I love a good salad!

Fortunately, a few of my favorite food bloggers have put together some of the best salad recipes for you.

• Alabama Cobb Salad by A Kitchen Hoor's Adventures
• Chicken Fajita Salads with Queso by Hezzi-D's Books and Cooks
• Copycat Buddy's Antipasto Salad by A Day in the Life on the Farm
• Easy Greek Salad by Making Miracles
• Fields of Naboo Salad by Simply Inspired Meals
• Shrimp and Macaroni Salad by Palatable Pastime
• Smoked Fish Caesar Salad by Art of Natural Living
• Southwestern Salad with Creamy Avocado Dressing by That Recipe

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Zucchini Salad with Queso Fresco

Yield: 4 servings

Author: Karen Kerr

This zucchini salad, with quick pickled red onions, crisp tender zucchini and summer squash, and herbs with queso fresco is so fresh and flavorful.

Ingredients:

• 1/2 red onion, thinly sliced
• 1/4 cup malt vinegar
• 8 ounces (about 2) zucchini, halved lengthwise, seeded, and sliced into 1/4 inch slices
• 8 ounces, (about 2) yellow summer squash, seeded and sliced into 1/4 inch slices
• Kosher salt and pepper
• 1/4 cup extra virgin olive oil
• 1/4 cup chopped fresh cilantro
• 1 1/2 teaspoons dried Mexican oregano
• 2 ounces queso fresco, crumbled

Instructions:

1. In a small bowl, mix the onions with the vinegar and set aside. Let rest for 10 minutes. 
2. In a large microwave safe glass bowl, combine the zucchini and summer squash with a teaspoon of kosher salt. 
3. Cover the bowl with wax paper and microwave for 3 to 4 minutes, stirring half way through, until crisp tender. 
4. Add the onion vinegar mixture to the zucchini mixture. 
5. Stir in the olive oil, 1/2 teaspoon of pepper, and toss all of the ingredients. 
6. Let the ingredients come to room temperature. 
7. Add the cilantro, oregano, and cheese, and stir. 
8. Serve immediately, or chill to serve later. 

Calories
247.94

Fat (grams)
17.20

Sat. Fat (grams)
3.77

Carbs (grams)
19.32

Fiber (grams)
1.41

Net carbs
17.91

Sugar (grams)
17.07

Protein (grams)
4.91

Sodium (milligrams)
135.45

Cholesterol (grams)
9.78

https://www.karenskitchenstories.com/2020/05/zucchini-salad-with-queso-fresco.html

Karen's Kitchen Stories

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Created using The Recipes Generator

This recipe was adapted from Milk Street Magazine (September/October, 2019).

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