UTAH ZOODLE CAPRESE SALAD
Nosh on this light, farm fresh summer combination of zucchini, tomatoes, basil and mozzarella.
INGREDIENTS:
2 large zucchini
1 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
2 C. cherry tomatoes, halved
1 C. mozzarella balls, halved
1/4 c. fresh basil leaves
2 tbsp. balsamic vinegar
DIRECTIONS:
Using a spiralizer, create zoodles out of zucchini.
Add zoodles to a large bowl, toss with olive oil and season with salt and pepper. Let marinate 15 minutes.
Add tomatoes, mozzarella and basil to zoodles and toss until combined.
Drizzle with balsamic and serve.
Recipe & photo courtesy Season Generally
SOURCE SEASONAL LOCAL INGREDIENTS:
McFarland Family Farms
The Kinlands
Tagge’s Famous Fruit & Veggie Farms
Snuck Farm
Harward Farms
Red Acre Farm
Cherry Hill Farms
Drake Family Farms
Green Canyon Farms
The Forbes Family Farm
Mesa Farm Market
Goldberry Farm
New Roots Farm
Fresh Off The Tree
Fred Openshaw Farms
Frei’s Fruit Market
R&A Hydroponics
Frog Bench Farms