If Caprese salad is one of your favorites at Italian restaurants, you’ll love this recipe. It’s especially great at a summertime cookout.
4-6 zucchini/yellow squash (to yield 5 cups julienned)
1 cup cherry tomatoes, quartered
1/4 cup basil, thinly sliced
1 clove garlic, grated or finely chopped
1/4 cup extra-virgin olive oil
Sea salt and black pepper to taste
Leave out the tomatoes—add shredded carrots for color instead.
CHANGE IT UP
For a warm dish, steam the squash “noodles” for approximately 2 minutes. Remove the squash from the steamer pot, and allow it to sit in the basket over a plate to drain for 10 minutes before combining with the tomato mixture.
Chop the ends off of the zucchini, and peel down to the center seedy section with a julienne vegetable peeler to make fettuccine-like noodles. (You can use a standard peeler if you don’t have a julienne peeler.)
Combine the cherry tomatoes, basil, garlic, extra-virgin olive oil, sea salt, and black pepper in a medium-sized mixing bowl.
Toss the squash with the tomato mixture, and place onto a flat dish or into a bowl to serve.