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 Squash Salad
This grilled patty pan squash recipe is a healthy, flavourful squash salad topped with 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.
