On a recent road trip to Nashville, Tennessee, we stopped at the farmer’s market to buy some peaches. We left with a couple pounds of fruit…and one yellow zucchini. The farmer said it was the best zucchini he’d ever grown. How could I say no? When we got home, I sautéed it up (olive oil, sea salt, onions) and the farmer was right. It was as close to sublime as a zucchini can get: nutty, buttery and eat-every-last-bite delicious.
That trip to Nashville got me thinking (ok, obsessing) about the unsung virtues of the yellow zucchini. First, it’s better tasting than its green sibling. And, compared to the summer squash, it’s downright sexy: a bit exotic, with a firmer texture and more succulent mouthfeel. It’s also far more festive; yellow zukes are canary yellow and hold their color beautifully when cooked.
Before I’d even found my next yellow zucchini, I’d already decided what I had to make: A Nashville Capri salad! This towering stack of layered yellow zucchini, heirloom red tomatoes, fresh mozzarella cheese, and basil pesto is the happy result of that inspiration.
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Nashville Capri Salad
- Total Time: 21 minutes
- Yield: 4-6 servings (makes 6 stacks)
Description
This Nashville Capri Salad is a vibrant stack of sautéed yellow zucchini, heirloom tomatoes, fresh mozzarella, and basil pesto, inspired by the flavors of a Nashville farmer’s market.
Ingredients
For the Salad
- Two yellow zucchini (approximately 8 inches or 20 cm each), sliced into 1/4 inch (2 1/2 cm) rounds
- Two or three small tomatoes, sliced in 1/4 inch (2 1/2 cm) rounds
- Two medium-sized (2-inch or 5 cm round) balls fresh mozzarella, sliced into 1/4 inch (2 1/2 cm) rounds (Note: You may need to trim cheese with a knife or kitchen shears to match the diameter of the tomatoes and zucchini. Don’t worry: it doesn’t have to be a perfect match!)
For the Pesto (makes about 1/2 cup / 125 ml — or use your own pesto recipe)
- 1/2 clove garlic
- 1/3 cup (75 ml) olive oil
- 3 tbsp (45 ml) pine nuts (or walnuts)
- 1/4 cup (59 ml) grated Parmesan cheese
- 1 packed cup (225 ml) fresh basil
- Salt, to taste
Instructions
For the Salad
- Slice zucchini and saute over medium-high heat until softened and lightly browned.
- Season with salt to taste.
- Neatly layer zucchini, tomatoes, cheese and pesto as you like, beginning and ending with zucchini.
- Garnish with sprigs of fresh basil or a sprinkle of toasted pine nuts.
- Serve immediately.
For the Pesto
- In food processor or by hand, mince 1/2 clove of garlic.
- Mix in 1/3 cup (75 ml) olive oil.
- Chop or mix in 3 tbsp (45 ml) pine nuts (or walnuts), 1/4 cup (59 ml) grated Parmesan cheese, and mix or pulse until coarsely blended.
- Add 1 packed cup (225 ml) fresh basil and process or chop until pesto is smooth and creamy.
- Season with salt if desired.
- Note: This recipe requires a somewhat thicker pesto than would normally be used for tossing with pasta. If you use your own pesto recipe, just be a little more stingy than usual with the olive oil and/or add some extra pine nuts. You want something more like a spread than a runny sauce.
Notes
- For best results, use ripe, local produce.
- Yellow zucchini holds its color beautifully when cooked and has a nutty, buttery flavor.
- This salad can be served warm or chilled.
- If yellow zucchini is unavailable, substitute with summer squash, but note the flavor will differ.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stack
- Calories: 250
- Sugar: 6 grams
- Sodium: 400 mg
- Fat: 20 grams
- Carbohydrates: 12 grams
- Fiber: 3 grams
- Protein: 10 grams
- Cholesterol: 25 mg
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Frequently Asked Questions
Why does this recipe use yellow zucchini instead of green?
I specifically call for yellow zucchini because it has a nuttier, butterier flavor than green zucchini and a firmer texture with a more succulent mouthfeel. Yellow zucchini also holds its canary-yellow color beautifully when cooked, making the layered salad more visually festive. If you can’t find it, summer squash works as a substitute, but note the flavor will differ.
Why does the recipe say to use a thicker pesto than usual?
Because I use the pesto as a spread between layers rather than a sauce tossed with pasta, it needs to cling to the zucchini and cheese without running off. Be stingy with olive oil and/or add extra pine nuts so the pesto behaves more like a spread than a runny sauce.
Can this salad be made ahead and served cold?
Yes — this salad can be served warm or chilled, giving you flexibility to assemble it in advance. That said, the freshest result comes from serving it right after stacking.
I’ve been making pesto since the early 70’s, when it was considered very exotic and unique. I must say that Ms Parson’s recipe finally captured what I’ve been searching for. Not too oily, very green and delicious. My garden is chock full of basil right now. You know what I’ll be doing these next few weeks. Now, if only my yellow zuchs would come in….
perfect summer dish!
This recipe looks delicious! I must try it!