side dishes
Summer Panzanella with Squash
Though pattypan squash is my top choice, you can use any summer squash you have on hand to make this bright, bold late summer panzanella.
Ingredients
- 5-6 small pattypan squash, cut into 1 inch pieces
- olive oil, for drizzling
- 1½ 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)
- 4-5 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
- 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).
- 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.
- When the squash is done, add it to the bowl along with mozzarella, bread, pine nuts, and basil.
- Add more olive oil, sherry vinegar, salt and pepper as needed.
- 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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