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