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    Home » Side Dishes

    Grilled Pattypan Squash, Tomato & Feta Cheese Salad Recipe

    Published: Jul 23, 2010 · Modified: Mar 30, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 31 Comments

    38Shares

    Grilled Pattpan (or Summer) Squash, Tomato & Feta Cheese Salad Recipe

    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 ¾ pounds) pattypan squash, or equal weight of summer squash, into ½-inch thick slices. In a large bowl, toss the squash slices with 2 tablespoons olive oil, ½ teaspoon kosher salt, and ½ 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.

    Grilled Pattypan (or Summer) Squash, Tomato & Feta Salad

    1 (1 ¾ pounds) pattypan squash, or equivalent weight in summer squash
    2 tablespoon olive oil
    ½ teaspoon kosher salt
    ½ teaspoon freshly ground black pepper
    16 grape or cherry tomatoes, cut in half lengthwise
    2 ounces crumbled feta cheese
    1 tablespoon balsamic vinegar
    1 tablespoon plus 1 teaspoon thinly sliced fresh mint

    Preheat grill to high heat.

    Cut squash into ½-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.

    Printable recipe


    38Shares
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      Reader Interactions

      Comments

      1. Chris @ TheKeenanCookBook

        July 28, 2011 at 7:07 am

        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 🙂

        Reply
      2. Fuji Mama

        July 27, 2010 at 4:31 pm

        Oh my goodness, that pattypan is ginormous!!! This looks delicious. I love summertime!!

        Reply
      3. The Waspy Redhead

        July 27, 2010 at 3:19 am

        I love squash - haven't had enough this summer. Thanks for the reminder!

        Reply
      4. Cookie Sleuth

        July 27, 2010 at 3:15 am

        This is such a great use of summer vegetables. Yum!

        Reply
      5. Maggy@ThreeManyCooks.com

        July 27, 2010 at 1:04 am

        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!

        Reply
      6. Megan

        July 27, 2010 at 12:43 am

        I love the addition of the mint, looks delish!

        Reply
      7. Maria

        July 26, 2010 at 2:12 pm

        Great way to use up the summer veggies!

        Reply
      8. Shriya

        July 25, 2010 at 11:00 pm

        Wow!!! Interesting recipe. I have some squash sitting in my pantry, gonna try this recipe. Awesome click!!!

        Reply
      9. marla {family fresh cooking}

        July 25, 2010 at 6:04 pm

        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

        Reply
      10. tom | tall clover farm

        July 25, 2010 at 3:09 pm

        This is my kind of recipe; it's simple, uses fresh ingredients and adds a couple twists. Nice!

        Reply
      11. Mags

        July 24, 2010 at 10:25 pm

        What a fantastic summer recipe. Garden veggie recipes like this tickle the crap out of me!

        Reply
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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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