A white platter with salad on a grey wooden table.

Grilled Patty Pan Squash Salad

Summer squash might be your new favourite salad ingredient.

Patty pans are maybe the cutest of the summer squash; they look like baby UFOs! If you’ve never had them, they taste like zucchini. Should you happen upon some at a farmers’ market, snatch them up and make this salad. It’s a great dish to bring to a summer potluck, and makes an excellent conversation starter. Substitute any herb you like for the oregano – parsley, thyme or mint would all be nice too! –Emily Kichler

A white platter with salad on a grey wooden table.

Grilled Patty Pan Salad

Emily Kichler's flavourful salad mixes grilled patty pans with oregano, feta and crunchy pine nuts.
Course Appetizer, Salad

Ingredients
  

Dressing

  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tsp lemon zest
  • 1 tsp honey
  • ½ clove garlic grated
  • tsp salt
  • tsp pepper

Salad

  • 5 medium patty pans cut into 1-inch wedges (you can use smaller ones too; they may cook faster)
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ¾ cup crumbled feta
  • cup toasted pine nuts
  • ½ cup fresh oregano leaves

Instructions
 

Dressing

  • Whisk together olive oil, lemon juice, lemon zest, honey, garlic, salt and pepper in a small bowl. Set aside.

Salad

  • In a large bowl, toss patty pans with olive oil, salt and pepper. Grill until tender and slightly charred, 5 to 7 minutes per side. Remove to a bowl. Toss with dressing, feta, oregano and pine nuts.

Notes

You can definitely make this salad ahead – just add the herbs at the last minute before serving.
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