loveandlemons4.9
Pattypan Squash Panzanella
This bright, bold summer salad is a great showcase for pattypan squash. I find mine at the farmers market, but if you don't have any on hand, zucchini or yellow squash would work here too.
👥 3 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
📝 Preparation Steps
1
Heat a grill pan to medium. Toss the squash pieces with a drizzle of olive oil, and a few pinches of salt and pepper. Place the squash onto the grill pan and grill each side until the squash is tender and char marks form (about ⏱️ 2 minutes per side).
olive oil, for drizzling
2
Place the cherry tomatoes and cucumbers in a large bowl and toss with a drizzle of olive oil, the minced garlic, a drizzle of sherry vinegar, and a few pinches of salt and pepper. Toss again.
olive oil, for drizzlingsherry vinegar, for drizzling
3
When the squash is done, add it to the bowl along with mozzarella, bread, pine nuts, and basil.
4
Add more olive oil, sherry vinegar, salt and pepper as needed.
olive oil, for drizzlingsherry vinegar, for drizzling
5
Let the salad sit at room temp for about ⏱️ 15 minutes so that the bread has the chance to soak up the flavorful juices.
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