This no-cook squash salad is infused with the fragrant flavors of the Mediterranean for a side dish that would pair well with everything from lamb burgers to fried fish.

2 medium yellow squash, cut into 1/4-inch half-moons

1/4 medium red onion, thinly sliced

1 tablespoon extra-virgin olive oil

2 teaspoons fresh lemon juice

1/3 cup nonfat plain Greek yogurt

2 teaspoons chopped fresh parsley leaves

2 teaspoons chopped fresh mint leaves

Coarse salt and ground pepper

In a medium bowl, combine squash, red onion, olive oil, lemon juice,
Greek yogurt, parsley, and mint. Season with salt and pepper and serve.