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.
Magic of Spice
Oh my this is gorgeous! Wow I could eat this everyday...
jen cheung
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
citronetvanille
Wonderful and fresh salad! What a beautiful combination of flavors!
Squeaky Gourmet
this looks and sounds amazing! I just LOVE this time of year and the farmers market!
Devaki
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
Lydia (The Perfect Pantry)
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.
Barbara Bakes
The salad looks so fresh and delicious. I can't wait for the South Jordan Farmer's Market to open next Saturday.
Our Family Eats
This looks delicious! I love feta - great way to use it with beautiful summer veggies!
Debi Shawcross
I live on room temperature salads like this in summer. A wonderful celebration of flavor.
pegasuslegend
Oh this is just beautiful have never seen this before and your dish is perfect for it!