If you have read my post on my garden blog you will know that we have been picking summer squash since the end of May. Each morning, and often each afternoon I check the plants to see which ones are ready to harvest. This morning I picked over a dozen patty pan and yellow crookneck; the chives are flourishing so I thought they would be a perfect addition to my salad.
Known as summer squash, they come in a variety of shapes and colors. You may know them as zucchini, yellow squash, yellow crookneck, patty pan, scallop and one of my favorite zucchini type is a striped cocozelle.
I interchange these summer squash in my recipes depending on what I have picked that day. I often use yellow crookneck and patty pan (or scallop) in my zucchini bread and muffin recipes. When picked small the squash seeds are soft and tender, and the entire squash can be grated just as zucchini for your bread recipes.
Here is a super simple way to prepare a flavorful salad to serve on a warm summer evening. Add some grilled chicken or fish and dinner is quick, healthy and easy.
2 small summer squash. (I used yellow crookneck and a patty pan)
1 tablespoon olive oil
1-2 cups fresh Arugula
1 tablespoon Feta Cheese
Sea salt (optional)
Slice summer squash lengthwise into 1/4 inch slices. Heat a skillet over medium high heat and add one tablespoon of olive oil. Place the squash in the hot pan, sprinkle with salt and allow to caramelize; this takes about 2-3 minutes per side. You may need to do this in two batches depending on the size of your squash and your pan. When you have a nice color on the squash, remove from pan and set aside while you prepare the vinaigrette.
Warm Chive Vinaigrette
2 tablespoons fresh chopped Chives (reserve one for garnish)
2 teaspoons Seasoned Rice Wine Vinegar
2 teaspoons Olive Oil
1 small Garlic Clove, minced (about 1/4 teaspoon)
Pinch of Sea Salt and Black Pepper
In the same skillet you used for cooking the summer squash, whisk the olive oil with the vinegar. Stir in the minced garlic, 1 tablespoon chives and season with sea salt and pepper. Heat just until warm.
Place the Arugula on a salad plate and top with the caramelized squash, drizzle with the vinaigrette, top with Feta Cheese and the reserved chopped Chives.