Recipe: Summer Peach and Squash Salad

Recipe by Dani San Filippo

Demonstrated at the Decatur Farmers Market on Saturday, May 21, 2016

2016-05-21 Chef Dani Peaches and Squash Pattypan


2016-05-21 Chef Dani Sample


  1. Reduce the balsamic vinegar: Boil about 1/2 cup balsamic vinegar for about 10 to 15 minutes or until taste. The longer the vinegar is boiled, the sweeter it will be.
  2. Slice pattypan squash into 1/4 inch sections. Slice the garlic scapes thin. Quarter and slice the peaches. Chop basil into small strips (chiffonade). Crumble goat cheese.
  3. Heat a skillet over medium high to pan sear the squash. Alternatively, the squash can be grilled. Cook 3-4 minutes on each side until soft, remove. Add peaches and scapes to skillet and cook 2-3 minutes until soft and juices are released.
  4. Layer peaches and squash. Top with a sprinkle of basil. Drizzle reduced balsamic on top. Add crumbled goat cheese if using.

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