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