Snazz up your Caprese salad routine with everyone’s “favorite” abundant summer vegetable—squash. We give zucchini and yellow crooknecks a super-quick pickling to add extra flavor, and then layer them in effortless presentation that will get rave reviews at your next cookout.
- 1 cup white vinegar
- ½ cup water
- ⅓ cup sugar
- 1 medium zucchini, thinly sliced into rounds
- 1 medium yellow crookneck squash, thinly sliced into rounds
- 3 large heirloom tomatoes, sliced ½ inch thick
- 7 ounces goat cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon white balsamic vinegar
- 1 tablespoon flaky sea salt
- 1 teaspoon freshly ground black pepper
- ⅛ cup small basil leaves (or chopped fresh basil)
- 1 baguette, cut into ¼-inch slices and toasted
Place vinegar, water and sugar in a medium saucepan and bring to a boil over medium heat. Let boil until sugar completely dissolves. Remove pan from heat; let cool 5 minutes. Drop squash rounds into pickling liquid and let stand 20 minutes. Drain, and pat dry.
Shingle sliced tomato and squash on a medium platter. Sprinkle goat cheese over tomatoes and squash. Drizzle with olive oil and white balsamic vinegar; sprinkle with salt, pepper and basil. Serve with toasted baguette.
Recipe and photo provided by Edible Charleston. Subscribe to Edible Charleston’s newsletter.