Variation
Swap feta for shaved Parmesan or Pecorino Romano.
Appetizer · Salad · Vegetarian · Mediterranean
Summer Squash Carpaccio with Lemon and Pistachios
Elevate your seasonal harvest with this Summer Squash Carpaccio with Lemon and Pistachios, a refreshing no-cook starter featuring paper-thin zucchini, crunchy nuts, and salty feta.
Prep
15 min
Cook
0 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Mise en Place
- 1
Slice Squash
Using a mandoline or a very sharp vegetable peeler, slice the squash into paper-thin rounds or long ribbons.
Tip: Use a safety guard on the mandoline to protect your fingers.
- 2
Mix Dressing
Whisk olive oil, lemon juice, lemon zest, honey, and garlic in a small bowl until emulsified.
Tip: The dressing can be made 24 hours in advance.
How to Make Summer Squash Carpaccio with Lemon and Pistachios
Total time: 15 min · Yields 4 servings
- 1
Arrange the Squash
Layer the squash slices on a large chilled platter, overlapping them slightly to create a beautiful scale-like pattern.
- 2
Dress the Base
Drizzle the lemon vinaigrette evenly over the squash. Ensure every slice gets a light coating to help 'cook' the raw vegetable with acidity.
- 3
Add Dairy and Crunch
Sprinkle the crumbled feta and toasted chopped pistachios over the top. The saltiness of the feta balances the sweet squash.
- 4
Final Seasoning
Finish with flaky sea salt, cracked black pepper, and the torn mint leaves. Serve within 15 minutes for the best texture.
Chef's Tips
- Choose small to medium squash as they have fewer seeds and a firmer texture for slicing.
- If the squash is very watery, pat the slices dry with a paper towel before arranging on the plate.
- For the best flavor, use high-quality early-harvest olive oil with a peppery finish.
What to Serve with Summer Squash Carpaccio with Lemon and Pistachios
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve as a light starter before a grilled seafood main.
- Pair with crusty sourdough bread to soak up the leftover lemon oil.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Add a pinch of red pepper flakes for a subtle heat.
Variation
Top with microgreens or arugula for extra peppery notes.
Storage & Reheating
This dish is best enjoyed immediately. Leftovers can be stored in the fridge for up to 24 hours, though the squash will release water and lose its crunch. It is not suitable for freezing.
Further reading
Frequently asked questions
Do I need to peel the zucchini first?
No, the skin provides a beautiful color contrast and contains many of the vegetable's nutrients. Just ensure the squash is washed thoroughly.
Can I make this an hour before guests arrive?
You can prep the components, but do not assemble until 15 minutes before serving. The salt in the dressing will draw out moisture and make the squash soggy if left too long.
What if I don't have a mandoline?
A wide vegetable peeler works beautifully to create long, thin ribbons of squash instead of rounds.
Are the squash seeds edible?
Yes, in young summer squash, the seeds are soft and completely edible when eaten raw.
Can I use pine nuts instead of pistachios?
Absolutely. Toasted pine nuts or slivered almonds are excellent alternatives for that essential crunch.
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