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
Grilled Patty Pan Salad
Emily Kichler's flavourful salad mixes grilled patty pans with oregano, feta and crunchy pine nuts.
Ingredients
Dressing
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 1 tsp honey
- ½ clove garlic grated
- ⅛ tsp salt
- ⅛ 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
- ⅓ 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.
