Tomato-Pattypan Squash Salad

READY IN: 25mins
Recipe by Sharon123

Combining small red tomatoes and baby squash, with a yummy dressing, this makes a colorful and delicious summertime salad!

Top Review by WiGal

I made ours with yellow squash, lemon juice, and green onion (instead of scallions). Love the colors and the tarragon! I quartered the recipe, but there was a lot of dressing. I am a bit confused about the arugula and put in some chopped lettuce and wish I had put in more. It is a tad tricky for me to rate this recipe b/c DH does not care for yellow squash or zucchini unless it has something crispy also in it to camouflage it. Thanks for sharing. Made for PRMR tag.

Ingredients Nutrition


  1. Cook squash in a large saucepan, covered,in enough lightly salted boiling water to cover until tender, about 5 minutes. Drain. Cool vegsetables by adding cold water and ice cubes to pan; drain well.
  2. Combine the drained squash, tomatoes and herbs in a serving bowl. Add lettuce of choice if desired.
  3. In a screw top jar, combine remaining ingredients. Cover and shake well. Add half to salad; toss to coat. Season to taste with additional salt and pepper, if desired. Pass the remaining dressing Enjoy!

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