patterned white serving bowl and spoons on wooden table containing salad

Summer Squash and Tomato Salad Recipe

We love fresh, seasonal ingredients here at NORSK and – just like us – we think you're going to be a huge fan of this simple, tasty and crowd-pleasing Summer salad recipe.

Taken from The Kinfolk Table, by Nathan Williams, this cookbook shares the favourite recipes from 40 tastemakers who love to entertain. These are the dishes that they most enjoy sharing with others. Whether they are simple salads or one-pot dinners, this book is all about laid back, unfussy entertaining – which is just our style.

Scroll down for the recipe and snap up your copy of The Kinfolk Table from the NORSK lifestyle store here.

Serves 4 to 6 as a side dish



3 tablespoons (45ml) extra-virgin olive oil

3 summer squash (about 24 ounces/680 g), sliced lengthwise 1/4 inch (0.64 cm) thick (see Note)

1 tablespoon (0.1ounce/ 3 g) fresh thyme leaves

Salt and freshly ground black pepper

Kernels from 1 ear of corn

2 radishes, sliced1/8 inch (0.32 cm) thick (see Note)

3 cups cherry tomatoes (about 3 ounces/90 g), halved

4 cups (4ounces/115 g) arugula

1 cup (2 ounces/60g) shaved pecorino Romano cheese

Balsamic vinegar(optional)

Light salad dressing of choice (optional)



1. Heat 2 tablespoons (30 ml) of the olive oil in a large skillet over medium-high heat until shimmering. Cook the squash, stirring carefully, adding the thyme and seasoning with salt and pepper, for 3 to 4 minutes or until tender. Transfer the squash to a salad bowl.

2. Heat the remaining 1 tablespoon(15 ml) olive oil in the skillet over medium-high heat until shimmering.

3. Add the corn and season with salt and pepper. Cook, stirring occasionally, for 3 to 4 minutes or until tender and beginning to brown. Scrape the corn into the salad bowl.

4. Add the radishes, tomatoes, arugula, and cheese to the salad bowl and toss gently to combine, being careful not to tear the squash ribbons. Drizzle with balsamic vinegar or dressing if desired. Serve.


Note: A mandoline is the most efficient tool for thinly slicing vegetables. If you don’t have one, use a very sharp chef’s knife.


Excerpted from Kinfolk Table by Nathan Williams (Artisan Books). Copyright © 2022.


If you like the sound of this, why not try our other recipes direct from the NORSK café, including Curried Cauliflower Salad and Roasted Aubergine, Pickled Cabbage and Feta Sandwich. And discover our range of Scandinavian-themed coffee table books in our lifestyle store here.