Summer Squash Ribbon Salad with Homemade Ricotta and Basil Oil

One of my favorite things about summer is the abundance of zucchini and yellow squash. Whether they’re coming from the farmers market, your local grocery store, or a neighbor’s overflowing garden, summer squash seems to be everywhere this time of year (although not in Miami). While it’s often roasted or grilled, it doesn’t have to be cooked to shine. In fact, when sliced paper-thin into ribbons, summer squash becomes tender, delicate, and the perfect foundation for a light, refreshing salad.

As the temperatures climb, I find myself looking for recipes that don’t require turning on the oven. That’s one of the inspirations behind my summer salad series. These recipes are designed to be colorful, satisfying, and packed with seasonal produce while helping you stay cool in the kitchen. Whether you’re preparing lunch, a light dinner, or a side dish for your next cookout, salads like this one prove that fresh ingredients can do all the heavy lifting.

The combination of silky squash ribbons, creamy homemade ricotta, and vibrant basil oil makes this salad feel elegant enough for entertaining, yet simple enough for a weeknight meal. It’s a beautiful reminder that sometimes the freshest ingredients need very little to become something special.

Ingredients: Summer Squash Ribbon Salad

• Zucchini (2 medium): Thin ribbons of zucchini provide a tender texture and mild flavor that allow the other ingredients to shine.
• Yellow summer squash (2 medium): Adds beautiful color, subtle sweetness, and another layer of delicate texture.
• Homemade ricotta (1/2 cup): Creamy, light, and slightly sweet, homemade ricotta creates a luxurious contrast to the crisp squash ribbons.
• Basil oil (1-2 tablespoons): A vibrant finishing oil that infuses every bite with fresh basil flavor while adding beautiful color.
• Lemon Vinaigrette (1-2 tablespoons): This is what coats the squash to make it even more tender since we’re using it raw vs cooked in this recipe.
• Fresh basil leaves (¼ cup, torn): Reinforces the fresh basil flavor and adds an aromatic finish.
• Freshly ground black pepper: Adds just enough spice to balance the creamy ricotta.
• Optional garnish:
  • Toasted pine nuts or chopped pistachios for crunch.
  • Fresh lemon zest for a bright citrus finish.

Instructions: How To Make Summer Squash Ribbon Salad

1. Shave using a vegetable peeler or mandoline, the zucchini and yellow squash lengthwise into long, thin ribbons.
2. Arrange the squash ribbons on a large serving platter or shallow serving bowl, gently tossing and layering them to create height and texture.
3. Drizzle the squash with my homemade lemon vinaigrette and toss gently to coat. The bright citrus dressing lightly seasons the squash while complementing its fresh, delicate flavor.
4. Dollop the homemade ricotta over the dressed squash ribbons, allowing pockets of creamy ricotta throughout the salad rather than spreading it evenly.
5. Finish with a generous drizzle of basil oil over the ricotta and squash.
6. Sprinkle with torn fresh basil leaves and season with freshly ground black pepper.
7. Garnish if desired, with toasted pine nuts or chopped pistachios for crunch and a little fresh lemon zest for an extra pop of brightness.
8. Serve immediately for the freshest flavor and texture. This salad is best enjoyed shortly after assembling, while the squash ribbons remain crisp and the ricotta stays light and creamy.

Why Summer Squash Deserves a Place in More Salads

Summer squash often gets overlooked in salads because many of us automatically think of cooking it first. But when shaved into ribbons, zucchini and yellow squash become surprisingly tender while maintaining a delicate bite. They’re also naturally high in water, making them especially refreshing and hydrating during the warmer months. Paired with creamy ricotta and fragrant basil oil, they become the centerpiece of a salad that’s both simple and sophisticated.

More Ways to Enjoy Summer Without Turning on the Oven

One of the best parts of summer cooking is letting fresh ingredients speak for themselves. Recipes like this ribbon salad, along with grain salads, slaws, and fresh fruit salads, make it easy to prepare satisfying meals without heating up the kitchen. By leaning into seasonal produce, fresh herbs, homemade dressings, and simple toppings, you can create meals that are colorful, nourishing, and full of flavor—all while giving your oven a well-deserved break.

Make It Your Own

This salad is wonderfully adaptable. Add shaved Parmesan in place of ricotta, sprinkle on toasted walnuts or almonds for crunch, or finish with fresh mint alongside the basil. You can even top it with grilled chicken, shrimp, or chickpeas to make it a complete meal. However you serve it, this Summer Squash Ribbon Salad is a delicious celebration of everything we love about cooking—and not cooking—with fresh summer produce.

Other Summer Salads

• Orzo Salad with Spinach, Tomatoes, and Feta
• Panzanella Salad
• Summer Fruit Salad
• Strawberry Spinach Salad

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