Squash Blossom Salad
Debbie Matenopoulos is making a refreshing salad with yellow squash, zucchini and sunflower seeds.


  • 2 zucchini
  • 2 yellow squash
  • 8 baby pattypan squash, yellow and green
  • 6 squash blossoms, halves or quartered if large
  • 1 cup cherry tomatoes, halves
  • 6 oz. ricotta cheese
  • 2 tbsp. roasted sunflower seeds
  • Young watercress


  • 3 tbsp. fresh lemon juice
  • 1 tbsp. minced shallot
  • 1 tbsp. chopped tarragon
  • 1 tbsp. Dijon mustard
  • ½ cup olive oil
  • Salt and pepper to taste

Summer Squash Salad - Home & Family


  1. Remove the ricotta cheese from its container and place into a strainer lined with cheesecloth. Allow some of the excess liquid to drip off until the cheese has a slightly dryer texture.
  2. Use a mandoline or very sharp knife and slice the zucchini and squash into long, very thin strips. Next, slice the pattypan squash into thin discs using the same method.
  3. Combine the lemon juice, shallot, tarragon and Dijon mustard in a medium mixing bowl. Gradually whisk in the olive oil until completely emulsified. Season with salt and pepper to taste
  4. Toss the squash, squash blossoms and tomatoes with 3 tablespoons of the vinaigrette. Arrange on a large platter or individual plates. Dollop some of the ricotta cheese throughout the salad and finish with the sunflower seeds and watercress. Drizzle more dressing over if desired.

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