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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.
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Course Appetizer, Salad

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.