Late Tomato & Squash Salad

Late-season tomatoes earn their place at Mediterranean tables when summer heat concentrates their sweetness. This salad tosses juicy wedges with thin-sliced squash, chickpeas, feta, and fresh basil-mint for a bright, protein-rich lunch.

Serves 4 · 20 min prep

Estimate for one serving

• 312 cal
• 12g protein
• 28g carbs
• 18g fat
• 3g fiber

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Ingredients

• 3 medium ripe late-season tomatoes
• 2 medium yellow summer squash
• 1 medium zucchini
• 1 English cucumber
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 oz feta cheese, crumbled
• 1/2 cup packed fresh basil leaves
• 1/4 cup fresh mint leaves
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 garlic clove, minced
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp toasted pine nuts

Instructions

1. 1Wash and dry the tomatoes, squash, zucchini, and cucumber. Core the tomatoes and cut them into generous wedges so the juicy interiors stay intact.
2. 2Trim the ends from the yellow squash and zucchini, then slice them into thin half-moons on a slight bias for better texture. Halve the cucumber lengthwise, scoop out the seeds if watery, and cut into half-moons.
3. 3Place the cut tomatoes, squash, zucchini, and cucumber in a large mixing bowl. Add the drained chickpeas and gently toss so everything is evenly distributed.
4. 4In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, salt, and black pepper until the dressing emulsifies and looks glossy.
5. 5Pour the dressing over the vegetables and chickpeas. Use clean hands or two large spoons to toss thoroughly so every piece is lightly coated without crushing the tomatoes.
6. 6Tear the basil and mint leaves by hand into bite-size pieces and scatter them over the salad; fold them in gently so the herbs stay bright and fragrant.
7. 7Crumble the feta evenly across the top, then sprinkle the toasted pine nuts for crunch. Taste and adjust salt or lemon if needed.
8. 8Let the salad sit at room temperature for 5 minutes so the flavors marry, then divide into bowls. Serve immediately while the squash still has a slight snap and the tomatoes are at peak juiciness.