Description
This Grilled Patty Pan Squash Salad is an easy and healthy recipe filled with smoky squash and juicy tomatoes and crisp greens and creamy feta. The quick homemade dressing keeps every bite bright while simple grilling creates the best tender texture with lightly charred edges. Serve these fresh salad ideas for a weeknight dinner or meal prep or brunch or a holiday potluck or a relaxed summer party when you need something colorful and satisfying.
Ingredients
- 1 1/2 pounds Patty pan squash
- 1 pint Cherry tomatoes
- 5 cups Mixed salad greens
- 1/2 small onion Red onion
- 1/2 cup crumbled Feta cheese
- 1/3 cup loosely packed leaves Fresh basil
- 5 tablespoons divided Extra virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 small clove minced Garlic
- 3/4 teaspoon divided Kosher salt
- 1/2 teaspoon divided Black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
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: 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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Cuisine: American