On NPR’s Fresh Air recently, Terry Gross interviewed two people from the public TV series America’s Test Kitchen. Their answer to “How do I use up summer’s zucchini bounty without heating up the kitchen?” caught my attention. Their adaptation of a Caprese salad uses raw zucchini instead of tomato and parmesan instead of fresh mozzarella. Refreshing, tasty, and light—just right for summer.
I made this dish for a potluck dinner picnic, and it was gone in a flash with rave reviews. I allowed the dish to marinate at room temperature for about an hour before serving, which I think enhanced and enriched the flavors.
For those who love spiciness, consider adding a sprinkle of ground chipotle chile before you drizzle the oil.
Zucchini “Caprese” salad
- zucchini or other summer squash
- slivered fresh basil leaves
- shredded parmesan
- extra-virgin olive oil
Slice the squash very thinly with a knife, mandoline, or vegetable peeler. Arrange the slices in one layer on a large, flat serving dish. Sprinkle salt, pepper, basil, and parmesan on top. Drizzle with oil. Repeat the layer if you like.