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
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.
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: 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