This recipe is from our July Farm Dinner at The Farm & Fiddle. It was served on top of Summer Squash Vichyssoise with Toasted Paprika Oil, but would also make a great side dish.
1. Over heated grill or under broiler, place squash and cook until black in most spots and easily pierced with a fork.
2. Dice squash and combine with remaining ingredients. Season with lemon juice and salt.
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