Zucchini Carpaccio Caprese with Burrata

After several unseasonably hot days I decided to go a for light, chilled dinner. With a quick check of what I had on hand, I came up with this fresh, healthy and delicious twist on a Caprese salad.

Zucchini Carpaccio Caprese with Burrata

  • 1 zucchini
  • 12 grape tomatoes
  • Burrata
  • Fresh chopped herbs – basil, parsley & chives
  • 1 -2 T pine nuts – toasted
  • 1 T fresh lemon juice
  • 3 t olive oil
  • salt and pepper to taste

Slice the zucchini into very thin rounds and place in a single layer on a platter. Halve the grape tomatoes and arrange on top of the zucchini. Cut the Burrata into pieces and place on top followed by the herbs and then the pine nuts. Salt and pepper to taste. Mix together the lemon juice, olive oil, with a pinch of salt and pepper, drizzle over the top. Serve immediately or refrigerate until ready to eat.

In my garden-oasis this week

Everything’s blooming this week – or at least growing, after days of long steady rainfall followed by early intense summer sun and heat. It’s been an incredibly beautiful Memorial Day weekend in spite of the pandemic and my outdoor oasis is giving me a place to exercise, enjoy nature and escape. Don’t we all need to connect with those things that feed our soul?

Be safe friends.