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