Summer Panzanella with Squash

Ingredients

• 5-6 small pattypan squash, cut into 1 inch pieces
• olive oil, for drizzling
• 1½ cup cherry tomatoes, sliced in half
• 1 small cucumber, chopped into ½ inch pieces
• ½ clove garlic, minced
• sherry vinegar, for drizzling
• ½ cup mini mozzarella balls, sliced in half (skip if vegan)
• 4-5 slices stale sourdough bread, sliced into 1-inch cubes
• ¼ cup toasted pine nuts
• big handful of torn fresh basil leaves
• generous pinches of sea salt and freshly ground black pepper

Instructions

• Heat a grill pan to medium. Toss the squash pieces with a drizzle of olive oil, and a few pinches of salt and pepper.
• Place the squash onto the grill pan and grill each side until the squash is tender and char marks form (about 2 minutes per side).
• Place the cherry tomatoes and cucumbers in a large bowl and toss with a drizzle of olive oil, the minced garlic, a drizzle of sherry vinegar, and a few pinches of salt and pepper. Toss again.
• When the squash is done, add it to the bowl along with mozzarella, bread, pine nuts, and basil.
• Add more olive oil, sherry vinegar, salt and pepper as needed.
• Let the salad sit at room temp for about 15 minutes so that the bread has the chance to soak up the flavorful juices.

https://www.loveandlemons.com/summer-panzanella-squash/