28 July, 2011
Grilled Squash, Tomato & Feta Cheese Salad RecipeComments : 11 Posted in : Dinner, Taste Test Thursday on by : Chris Tags: bbq, feta, grilled, salad, side dish, squash, taste test thursday, tomatoes
“What are we doing for dinner?” The eternal question. We’re usually pretty good about planning our meals out for the week so that we only need to food shop once, but figuring out what those meals are can be tricky. All to often we fall back on the usual suspects; menu items we know off the top of our head, that we grew up on and can cook up quick and easy. In other words, boring stuff (and I say that with a special place in my heart for taco’s, chicken parm, and even our veggie stir fry).
That’s one of the reasons why I started The Keenan Cookbook; to have a place to go to for recipe ideas. But as I quickly learned, there are lots of great food blogs out there with tons of great recipes. As of this writing I’m subscribed to three dozen other food blogs(and growing), from which I’ve seen countless delicious recipes and food photos (oh the photos!). If only Willy Wonka had succeeded in Wonkavision.
So, I’ve decided to kick off a new segment here on The Keenan Cookbook; Taste Test Thursday. Each week I’ll cook or bake a mouth watering recipe from one of the food blogs I follow and post it here along with a quick review. I get to cook something new, Rachel gets to enjoy, and you learn about other food bloggers (just don’t forget about me!).
In fact, I encourage you to check out the food bloggers who I feature each week on Taste Test Thursday, as they offer something for everyone; from boozy banana pound cake (yum!) to creamy two cheese linguine (quick and easy) to salty chewy chocolate covered pretzel bars (now please), or sweet potatoes fries (*drooling*). There are even new takes on old favorites like buffalo chicken calzones (my sister and I are buffalo chicken fiends…fiends!) and so many more. Seriously, too much deliciousness, my computer is about to explode. You get the idea, right?
So let’s get on with Taste Test Thursday! The first recipe comes from Dara @ CookinCanuck; Grilled Squash, Tomato & Feta Cheese Salad. We served this as a side with burgers and corn (we lost track of the day and Baby Boy wasn’t going to let us prepare an elaborate meal) – it was great! The sweet grilled squash and fresh cherry tomatoes contrast nicely with the salty feta and the balsamic vinegar. And, if you have a little one like us who might interrupt your meal time, this recipe tastes great either warm or at room temperature.
Quick note: I forgot what the recipe called for and picked up zucchini instead of pattypan or summer squash as Dara calls for in the recipe, but it still came out great.
Recipe: Grilled Squash, Tomato & Feta Cheese Salad
- 1 (1 3/4 pounds) pattypan squash, or equivalent weight in summer squash
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 16 grape or cherry tomatoes, cut in half lengthwise
- 2 ounces crumbled feta cheese
- 1 tbsp balsamic vinegar
- 1 tbsp plus 1 tsp thinly sliced fresh mint
- Preheat grill to high heat.
- Cut squash into 1/2-inch thick slices. In a large bowl, toss the squash slices with olive oil, salt, and pepper. Lay the squash on the grill and cook until the squash is tender, but still slightly crisp, about 3 minutes per side.
- Put the squash back into the bowl and add tomatoes, feta cheese, balsamic vinegar, and mint leaves. Gently toss and serve either still warm (preferable) or room temperature.
Cooking time: 6 minute(s)
Number of servings (yield): 4
Recipe from: Cookin Canuck
Dara’s recipe calls for pattypan or summer squash. I was kind of in a rush at the farmers market and forgot what kind of squash was needed, so I just grabbed some trusty zucchini.
After slicing the squash and tossing with some olive oil, salt, and pepper, place on the grill to crisp up. I recommend a grill skillet if you have one, so that you don’t lose any through the grill.
After a few minutes, turn your squash over to crisp the other side. Stay near the grill as these can quickly go from perfect to burnt.
Remove from the grill and toss in a bowl with remaining ingredients. Serve still warm or at room temperature (baby boy wasn’t happy so I enjoyed mine later at room temp and it was delicious!)