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Squash Caprese

What’s not to love when it comes to a caprese salad? Tomato, basil, balsamic vinegar, mozzarella, and olive oil come together to make an amazingly simple salad that has everything you need. In this recipe I have replaced the tomato with summer squash. I love the texture and crunch from these and their garden flavor makes the perfect complement to the rest of the ingredients. When purchasing the squash for this recipe make sure you pick out the smaller ones. Once they get too big the seeds become hardened and unpleasant to eat. If you can only find full size squash cut out the seeds and use only the flesh. Also, this salad would be just as good with some fresh tomatoes as in addition. Get creative with it, maybe some fresh shaved radish?

What will really make this salad is the ingredients. Make sure you use a nice olive oil, vinegar, and salt when picking form your pantry. I have included my recommendations here.

Also, I wanted to let you guys know that I am officially a free agent and looking to book private chef/ catering gigs so send me a message if you are intereseted and be on the lookout for lots of pop-ups coming soon!

 

Ingredients(Serves4)

2 -3 baby Squash or zucchini (Sliced Thin)

2 pieces of fresh mozzarella sliced into rounds

3 tablespoons white balsamic

2 tablespoons olive oil

3-4 leaves fresh basil (torn)

Sea salt + Pepper

Directions

Toss baby squash in white balsamic and olive oil salt and pepper, there will probably be extra vinaigrette

Let marinate for 10 minutes

Salt pieces of mozzarella to taste and place on serving plate

Top Mozzarella with marinated squash, basil and remaining vinaigrette