Grilled Patty Pan Squash Salad

This Grilled Patty Pan Squash Salad recipe is an easy and comforting lunch that comes together so quickly on the grill! With tender squash that is not mushy and juicy tomatoes and crisp greens with a bright seasoned dressing.

We love summer because it means that easy meals like this Grilled Patty Pan Squash Salad are back on the table alongside BBQ Turkey Meatball Sliders. Fresh meals especially those that are healthy and nourish our bodies are my favorite kinds of meals!

Ingredients

Here is what I use for this recipe and you can adjust nuts or spices based on preference:

• Patty pan squash: Choose small firm squash and slice them into irregular half inch rounds so they grill quickly while keeping a tender center.
• Cherry tomatoes: Halve the tomatoes so their juices mingle naturally with the warm grilled squash and brighten the finished salad.
• Mixed salad greens: Use crisp greens as the fresh base that balances the smoky vegetables and adds light volume to each serving.
• Red onion: Slice the onion thinly so it adds a sharp crunchy contrast without overpowering the mild squash.
• Feta cheese: Scatter creamy salty feta over the salad to add richness and contrast with the sweet grilled vegetables.
• Fresh basil: Tear the basil into uneven pieces so its fresh aroma spreads through the salad without becoming bruised.
• Extra virgin olive oil: Use part of the oil to coat the squash and the remainder to create a smooth dressing that carries the seasonings.
• Fresh lemon juice: Add lemon juice to provide bright acidity that lifts the grilled flavors and keeps the salad tasting fresh.
• Dijon mustard: Whisk in mustard to help the dressing emulsify while adding a gentle savory tang.
• Honey: Use honey to soften the acidity and complement the natural sweetness of the grilled squash and tomatoes.
• Garlic: Add finely minced garlic for a warm aromatic note that blends evenly into the dressing.
• Kosher salt: Season the squash and dressing in stages so every component tastes balanced rather than salty.
• Black pepper: Add freshly ground pepper to provide mild heat and deepen the smoky flavor created by grilling.

Tools You’ll Need

• Outdoor grill or grill pan: Creates smoky flavor and visible char marks while quickly softening the squash without making it mushy.
• Wooden cutting board: Provides a stable surface for slicing the squash and preparing the tomatoes and red onion.
• Chef knife: Cuts the squash into even rounds and creates thin onion slices and clean tomato halves.
• Large mixing bowl: Holds the squash while oil and seasoning are distributed across every sliced surface.
• Small mixing bowl: Allows the dressing ingredients to combine into a smooth lightly thickened emulsion.
• Serving platter: Provides enough space to layer the greens and grilled vegetables without compressing them.
• White serving plates: Holds individual portions and displays the varied colors and textures of the finished salad.

Instructions

Step 1: Slice the squash and vegetables

Slice the 1 1/2 pounds of patty pan squash into irregular half inch rounds so the pieces keep their natural curved edges. Halve the cherry tomatoes and thinly slice the red onion so the vegetables develop distinct shapes and textures for the finished salad.

Tip: Keep the squash rounds close in thickness so they cook evenly while their irregular outer shapes maintain a natural homemade appearance.

Step 2: Coat the squash with oil and seasoning

Place the sliced squash in a mixing bowl and pour over two tablespoons of olive oil with half a teaspoon of salt and one quarter teaspoon of black pepper. Turn the rounds until their pale surfaces look lightly glossy and the seasoning is unevenly speckled across both sides.

Tip: Use only enough oil to create a thin sheen because excess oil can make the squash flare and soften before grill marks form.

Step 3: Grill the squash until lightly charred

Spread the seasoned squash rounds across the hot grill and cook until the undersides soften and develop uneven brown lines. Flip the pieces once so the opposite sides gain scattered char marks while the centers remain tender and hold their shape.

Tip: Remove smaller rounds first because patty pan squash varies naturally in size and thinner pieces will brown more quickly.

Step 4: Whisk the lemon Dijon dressing

Combine the remaining olive oil with lemon juice and Dijon mustard and honey and minced garlic and the remaining salt and black pepper. Whisk until the separate liquids become a lightly thickened golden dressing with tiny garlic pieces suspended throughout.

Tip: Whisk until the mustard fully blends with the oil so the dressing clings lightly to the greens instead of pooling underneath.

Step 5: Layer the greens with grilled vegetables

Place five cups of mixed greens on a serving platter and arrange the warm grilled squash across the leaves with uneven gaps. Scatter the halved tomatoes and sliced red onion between the squash rounds so the colors remain visible and the ingredients overlap naturally.

Tip: Let the squash cool for several minutes before layering so the greens soften slightly without becoming limp or watery.

Step 6: Finish one serving with feta and dressing

Transfer one portion of the layered salad onto a white plate and spoon the dressing lightly over the vegetables so some leaves remain uncovered. Finish with crumbled feta and torn basil while keeping the grilled squash visible with its browned edges and uneven char marks.

Tip: Add the feta and basil immediately before serving so the cheese stays distinct and the herbs keep their fresh color and aroma.

Pro Tips

• Choose small patty pan squash because their skins stay tender and their compact centers hold together better during grilling.
• Slice the squash close to half an inch thick so the rounds develop dark grill marks before the centers become overly soft.
• Dress the salad shortly before serving because early dressing can make the greens wilt and release excess moisture.
• Keep the grilled pieces loosely layered so their browned surfaces remain visible and each serving includes varied textures.

Storage Instructions

Store leftover grilled squash separately from the greens whenever possible so the leaves stay crisp and the squash keeps its smoky texture. Place the grilled squash and vegetables in an airtight container and refrigerate them for up to three days. Keep the dressing in a sealed jar and shake it well before using. Fresh dressed greens are best eaten the same day because salt and lemon gradually soften the leaves and draw moisture from the tomatoes. To serve leftovers let the squash sit at room temperature for fifteen minutes and then layer it with fresh greens and feta and basil before adding the dressing.

Frequently Asked Questions

See You in the Kitchen

I hope you try this Grilled Patty Pan Squash Salad soon!

It is a simple recipe that looks beautiful and tastes incredible and makes every occasion a little more special alongside Mini Taco Biscuit Cups or Chicken Parmesan Toast Bites.

Do not forget to share your results or save this recipe for later because it is one worth keeping.

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