Description
Key to this simple – yet impressive-looking – variation on the classic capri salad are perfectly ripe, local zucchini, tomatoes, and basil. It works best if you choose small tomatoes approximately the same diameter as your zucchini.
Ingredients
Scale
- Two yellow zucchini (approximately 8 inches or 20 cm each), sliced into 1/4 inch (2.5 cm) rounds
- Two or three small tomatoes, sliced in 1/4 inch (2.5 cm) rounds
- Two medium-sized (2-inch or 5 cm round) balls fresh mozzarella, sliced into 1/4 inch (2.5 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!)
- 1/2 cup (125 ml) pesto (your own recipe or mine — see note in instructions)
Instructions
- 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.
Pesto
- In food processor or by hand, mince ½ clove of garlic.
- Mix in 1/3 cup (75 ml) olive oil.
- Chop or mix in 3 Tablespoons (45 ml) pine nuts (or walnuts), ¼ 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.
- Prep Time: 15 mins
- Cook Time: 6 mins