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Prep
Difficulty
Easy
Time
Estimate
30 mins
Warm Summer Squash Pancakes are even better with a dollop of sour cream or applesauce, but these salads will play along nicely too. Start by shredding the zucchini and allow it to hang out dripping. Cook the corn, if starting with the fresh ears. Cut/ball up the melon and fresh mozzarella. Prepare the dressings. Whip up the pancakes, as they sear finish up the salads and toss them.
These are a favorite way to use up the abundance of summer squash or zucchini, whether yellow or green. These pancakes store nicely, just toast them up to enjoy the next day for breakfast or in a lunch on the go. With only a few tablespoons of batter the pancakes are mostly veggies rather than a traditional pancake. If you prefer more of a batter-based pancake, simply double the flour, egg and cheese.
An easy dressing is tossed with the succulent leaves of purslane and sweet kernels of corn. Also called verdolaga, purslane is a common weed gaining culinary popularity at sustainable farms. If you cannot find purslane, baby spinach or watercress will work well instead.
Fresh mozzarella, basil and… melon! It is a delightful salad to pair with any meal that needs a bit of summer freshness.
