This is great summertime salad that really highlights the variety of squash available (zucchini, safari, yellow, patty pan, avocado!) and showcases its different textures—both roasted and raw.
Using Breville’s Smart Oven and Sous Chef, Chef Sisha Ortuzar of Riverpark in NYC created one of his favorite seasonal recipes. It is easy and quick!
- Olive oil (for cooking)
- 6-8 squash, cut into spears about 3 inches long and ½ inch thick
- 1-2 additional squash for slicing
- 1 medium white onion, julienned
- 2 cups cherry tomatoes, each tomato cut into 6-8 pieces
- Kosher salt
- Freshly ground black pepper
- Lemon Vinaigrette*
- 1 pickled red chile, sliced, or more to taste
- 6 squash blossoms, petals gently separated
- 1 bunch of basil, chopped
- 1 bunch of mint, chopped
- Extra-virgin olive oil (a nice one, for finishing)
- Parmesan cheese, to finish
- Set the Breville Smart oven to roast with convection at 400˚F.
- Heat enough olive oil to cover the bottom of a skillet over medium-high heat, then pan-roast the onion until just soft and set aside. Add a bit more oil if needed and pan-roast the spears of squash just until they develop some nice color on all sides, adding the tomatoes at the last minute.
- Place the par-roasted vegetables in a roasting tray, season with salt and black pepper, then roast the vegetables in the Breville Smart Oven for 5-7 minutes, or until cooked.
- Meanwhile, make the Lemon Vinaigrette.
- Using the Breville Food Processor, thinly slice the remaining 1-2 squash. Toss the raw squash with the vinaigrette, add the pickled chiles, squash blossoms and chopped herbs. Set aside to marinate for at least 5 minutes.
- Remove the roasted squash from the oven into a bowl. Drizzle over some of the extra-virgin olive oil, toss, then taste. Adjust the seasoning with more salt and black pepper if needed.
- To plate, place the roasted vegetables on a plate and arrange the marinated squash salad over them.
- *For the Lemon Vinaigrette:
- In a bowl, combine 1 cup of extra-virgin olive oil with 2/3 cup fresh lemon juice, 2 tablespoons of finely chopped shallot and 2 teaspoons of kosher salt. Whisk until the vinaigrette emulsifies. (Makes about 2 cups.)