My good friend Annie left a basket of summer produce from her garden on my front step the other day. It's fun to use these gestures as inspiration for my blog but I wondered what I could come up with that would be interesting and different enough that involves summer squash and tomatoes? Hasn't it all been done before? The answer came last night when I went to have dinner with my friend Carol. She was making a warm kale salad (she is always trying some new recipe!) and invited me to join her. I brought my garden offerings and at her suggestion, came up with this fabulous rendition of the classic Caprese! How refreshing to create such a simple salad with these 'all too often' over abundant summer garden ingredients! I hope you agree.
Summer Squash & Tomato Caprese
1 large, red garden tomato, sliced
10 small, gold cherry tomatoes, cut in half
1 raw zucchini or trumpet squash, sliced on a mandoline
1 raw yellow crook neck squash, sliced on a mandoline
fresh mozzarella balls
fresh basil, torn into pieces
sea salt & freshly cracked pepper
good olive oil to drizzle
Arrange the tomato slices on a platter. Tuck the thinly sliced squash in between. .Place the golden tomatoes around the outside of the platter with the mozzarella balls, however many you feel is enough and still looks balanced. Drizzle with olive oil, sprinkle with the torn basil, sea salt and pepper. Serves 4.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"