TNW × Riverbend Gardens: Summer Squash & Pattypan Salad

When you say summer squash, most people think of zucchini. This particular one, called pattypan, is a little more firm then zucchini so it lends itself well to being stuffed & cooked in the oven.

Although that’s definitely a lovely way to use them, I thought I’d go out on a limb and put together a recipe where they are used raw. 

Fresh ingredients bursting with flavour is what this salad is all about!

You don’t have to do very much to good veg to turn it into a delightful meal when it’s freshly picked and eaten within a few days of picking. Seriously.

This recipe featuring Riverben Gardens squash is silly simple, just as I like them to be. The pattypan brings a lovely crunch to the whole thing and balances out the acidity of the tomato.. Just a fancy way to say is super delish!


Ingredients

Makes 4 servings

1 pattypan, sliced thin (using a mandolin works well here)
2 large red tomatoes, sliced thin
1 handful of arugula (optional)
1 C cooked quinoa
1 oz feta cheese (about ¼ C)
Balsamic glaze or reduction
Olive oil
Fresh pepper to taste

Note: If you’re using the arugula in the recipe, to give it an extra peppery taste, layer it in with the rest or chop it up and sprinkle over top!

Directions

10 min prep + 10 mins cook

Start by preparing your quinoa according to the package instructions, it takes about 10 mins (usually ½ C of quinoa for 1 C water)
Next slice your pattypan & tomato as thin as you can. A mandoline comes in handy when cutting the squash but you can also use a sharp kitchen knife. 
Layer the bowls with layers of cooked & cooled quinoa, slices of tomato & pattypan.
Once you’re finished layering, drizzle olive oil & balsamic glaze over the salad.
Sprinkle pepper & feta right to serve!