As June turns to July, one of the first stops I make is a little farm stand about 15 minutes from our house. It is run by a family that believes that garden fresh vegetables do not require chemical sprays to flourish and nourish. As strange as it sounds, finding a live grub or two in my ear of corn sets my mind at ease. Of course, I still squeal like a pre-teen girl at a Justin Bieber concert (though in disgust, not feverish excitement) until the crawling creature is disposed of by my husband. This year, however, the farm stand opened late – two days ago, to be exact. After weeks of driving past the entrance to the farm – a stealthy stalker I am not – I finally steered my car towards the downtown Salt Lake City farmer’s market to get my fix of organic vegetables.
That is where I came upon this monstrous pattypan squash. At least, that is what the vendor called it. The pattypan squashes I am familiar with are typically miniature specimens, no more than 2 or 3 inches in diameter. This squash, however, had grown to 7 or 8 inches, but with the same distinctive scalloped edges of its smaller siblings. If you do not happen upon a squash like this, feel free to use summer squash or small pattypans instead. I cut it into thick slices, tossed it with some olive oil, salt and pepper, and gave it a quick blast on a hot grill. Tossed with balsamic vinegar, grape tomatoes, feta cheese, and fresh mint, this salad is phenomenally good served warm, but is still very tasty when served at room temperature.
Preheat grill to high heat.
Cut 1 large (about 1 3/4 pounds) pattypan squash, or equal weight of summer squash, into 1/2-inch thick slices. In a large bowl, toss the squash slices with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
Lay the squash on the grill and cook until the squash is tender, but still slightly crisp, about 3 minutes per side.
Put the squash back into the bowl and add about 16 grape or cherry tomatoes, cut in half, 2 ounces crumbled feta cheese, 1 tablespoon balsamic vinegar, and 1 tablespoon plus 1 teaspoon thinly slice fresh mint leaves (about 5 large leaves). Gently toss and serve either still warm (preferable) or room temperature.
Other grilled summer squash recipes:
Cookin’ Canuck’s Israeli Couscous with Grilled Summer Vegetables
Kalyn’s Kitchen’s Grilled Sausage & Summer Squash with Herbs, Capers, Kalamata Olives & Feta
Pinch My Salt’s Grilled Yellow Squash with Fresh Dill Vinaigrette & Feta
Kitchen Gardeners’ Grilled Marinated Summer Squash
Grilled Pattypan (or Summer) Squash, Tomato & Feta Salad
1 (1 3/4 pounds) pattypan squash, or equivalent weight in summer squash
2 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
16 grape or cherry tomatoes, cut in half lengthwise
2 ounces crumbled feta cheese
1 tbsp balsamic vinegar
1 tbsp plus 1 tsp thinly sliced fresh mint
Preheat grill to high heat.
Cut squash into 1/2-inch thick slices. In a large bowl, toss the squash slices with olive oil, salt, and pepper. Lay the squash on the grill and cook until the squash is tender, but still slightly crisp, about 3 minutes per side.
Put the squash back into the bowl and add tomatoes, feta cheese, balsamic vinegar, and mint leaves. Gently toss and serve either still warm (preferable) or room temperature.
Serves 6 as side dish.
Koek! says
Love this salad – just the kind of thing I like to eat. And your photos are always so beautiful…
Robyn
Sinful Southern Sweets says
I'm glad to find this recipe. I'm always intimidate by the shape of those patty pan squash. Glad to see they are just as easy to cook as any other squash. Beautiful recipe!
bellini valli says
My favourite farm stand is now closed so I am struggling to find a place that sells corn, since there was nothing like it anywhere:D That is a large pattypan, but I'll bet it was perfectly grilled.
madge @ vegetariancasserolequeen says
Yet another reason I need to purchase a grill. Looks delish!
Linda says
thanks so much, I had pattypan squash and tomatoes in my CSA box and I was just trying to come up with something for them when your post arrived. perfect timing.
Spicie Foodie says
Yet another delicious recipe Dara! As soon as I can get my hands on a pattypan I am trying your recipe. How lucky for you to live so close to a farm. I love the photograph, very nice.
penny aka jeroxie says
Squash seems to be so popular. Such a pity that Ive not developed a taste for it… but it looks so good though
Suzanne aka vivisue says
Oh my! Squash is a favorite of mine, year-round! And I mean ANY kind of squash. Love the Patty-Pan. In fact, when I read that it made me think that I've heard my mom use that term for these squash. Somewhere back in my youth . . . WAY back. LOL!
Kalyn says
You know I love this recipe; so many of my favorite ingredients. (I have that same type of squash in my garden; this variety of Pattypan is called "Flying Saucer Squash." I thought that was kind of cute!)
Heather @ Side of Sneakers says
I just wanted to tell you I LOVE your photographs- they're beautiful!! And your dishes sound so yummy 🙂
pegasuslegend says
Oh this is just beautiful have never seen this before and your dish is perfect for it!
Debi Shawcross says
I live on room temperature salads like this in summer. A wonderful celebration of flavor.
Our Family Eats says
This looks delicious! I love feta – great way to use it with beautiful summer veggies!
Barbara Bakes says
The salad looks so fresh and delicious. I can't wait for the South Jordan Farmer's Market to open next Saturday.
Lydia (The Perfect Pantry) says
I adore pattypan squash. My favorite are the very pale green ones; they seem to taste most delicate. I like to grill them, as you have, and also to stuff and steam them.
Devaki says
Dear Dara – I am speechless! This has got to be one of the most beautiful salads I have seen in a long long time. Gorgeous flavors with the roasted squash, chicken, lovely ripe tomatoes and balsamic.
Perfect for the season!
Ciao, Devaki @ weavethousandflavors
Squeaky Gourmet says
this looks and sounds amazing! I just LOVE this time of year and the farmers market!
citronetvanille says
Wonderful and fresh salad! What a beautiful combination of flavors!
jen cheung says
i love how all your dishes, have so many variety of colors! I've learn that in my food class in grade 11. variety of color in food is very important! 🙂 love your dishes.
PS: Have a lovely weekend!
Jen
Magic of Spice says
Oh my this is gorgeous! Wow I could eat this everyday…
Mags says
What a fantastic summer recipe. Garden veggie recipes like this tickle the crap out of me!
tom | tall clover farm says
This is my kind of recipe; it's simple, uses fresh ingredients and adds a couple twists. Nice!
marla {family fresh cooking} says
You have created such a great recipe with beautiful Summer produce. Your photos are great! I too squeal when I come across a visitor in my organic fruits and veggies. xo
Shriya says
Wow!!! Interesting recipe. I have some squash sitting in my pantry, gonna try this recipe. Awesome click!!!
Maria says
Great way to use up the summer veggies!
Megan says
I love the addition of the mint, looks delish!
Maggy@ThreeManyCooks.com says
Delicious and fresh, I love it. I made pattypan squash for lunch today, but wish I had seen this recipe. This is definitely going on my "to make" list!
Cookie Sleuth says
This is such a great use of summer vegetables. Yum!
The Waspy Redhead says
I love squash – haven't had enough this summer. Thanks for the reminder!
Fuji Mama says
Oh my goodness, that pattypan is ginormous!!! This looks delicious. I love summertime!!
Chris @ TheKeenanCookBook says
We made this dish a few nights ago and I thought I would add my review here 🙂
The sweetness of the squash and tomatoes contrast so nicely with the salty feta and balsamic vinegar. We whipped this up quick because Baby Boy was approaching Nuclear Meltdown (aka – bed time). I snuck a bite of it warm, then had it later at room temperature; fantastic either way. Great recipe 🙂