Tomato-Pattypan Squash Salad

Total Time
25mins
Prep 20 mins
Cook 5 mins

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

Ingredients Nutrition

Directions

  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!

Reviews

(2)
Most Helpful

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.

WiGal August 02, 2008

Delicious and a great way to use garden herbs! Although I used the zucchini option, next time I'll try other squash (or maybe mix two different colored squach together) and use cherry tomatoes (I used whole tomatoes cut into wedges). I also used the lime juice option, but will try the lemon juice option at another time. Thanks for sharing this keeper salad!

ellie_ May 13, 2006

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