Name: Pattypan Squash Panzanella
Ingredients: 56 small pattypan squash, cut into 1 inch pieces; olive oil, for drizzling; ½ cup cherry tomatoes, sliced in half; 1 small cucumber, chopped into ½ inch pieces; ½ clove garlic, minced; sherry vinegar, for drizzling; ½ cup mini mozzarella balls, sliced in half (skip if vegan); 45 slices stale sourdough bread, sliced into 1-inch cubes; ¼ cup toasted pine nuts; big handful of torn fresh basil leaves; generous pinches of sea salt and freshly ground black pepper

AuthorArdhi IGCategoryBasil

Yields1 Serving

INGREDIENTS

56 small pattypan squash, cut into 1 inch pieces

olive oil, for drizzling

½ cup cherry tomatoes, sliced in half

1 small cucumber, chopped into ½ inch pieces

½ clove garlic, minced

sherry vinegar, for drizzling

½ cup mini mozzarella balls, sliced in half (skip if vegan)

45 slices stale sourdough bread, sliced into 1-inch cubes

¼ cup toasted pine nuts

big handful of torn fresh basil leaves

generous pinches of sea salt and freshly ground black pepper

DIRECTIONS

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).

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.

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.

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.

Ingredients