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:
Green Canyon Farms
McFarland Family Farms
Tagge’s Famous Fruit & Veggie Farms
Fresh Off The Tree
Fred Openshaw Farms
The Forbes Family Farm
Snuck Farm
Red Acre Farm
The Kinlands
Frei’s Fruit Market
Goldberry Farm
Drake Family Farms
Kuwahara Wholesale
Farm Yard Fresh
Cherry Hill Farms
Harward Farms
New Roots Farm
Frog Bench Farms
R&A Hydroponics
Mesa Farm Market
Gracie’s Farm