A simple summer caprese salad made from fresh ingredients – zucchini, tomatoes, pesto, and mozzarella – to share at your next barbecue!
I’m gonna be real with you for a second. I love being in the kitchen (duh Ellie, we already knew that!), but Chicago summers make it real hard. Like reeeeeal hard.
I don’t want to turn on the oven.
And I really just want to sit on my deck, sip a cocktail, and go for a long walk after dinner (usually to my favorite ice cream shop).
Enter: Ellie’s summer dinner menu
(Because who wants to be in the hot kitchen when it is so gorgeous out?!)
Turkey burgers + simple green salad
Pork chops + grilled vegetables
Are you catching on?? Pretty much everything I make in the summer consists of a protein being cooked on the grill and a side of vegetables in some form – grilled, in a salad, raw and dipped in hummus… you get it.
It’s just too damn hot to turn on that oven!
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[/one_half_last]I’ve been spiralizing a lot lately. Do you spiralize? It took me a little while to pull the trigger and actually buy a spiralizer, but I haven’t looked back and highly recommended it. (P.S. This is the one I have and LOVE it!) I picked up some heirloom cherry tomatoes from the farmers market, along with my zucchini and knew I was destined for something good.
Like real good. What’s your favorite summer salad recipe? And are you spiralizing like me?!
Make sure you make this Caprese Zoodle Salad for your next barbecue and post a picture on social media using the hashtag #imhungrybynature for a chance to be featured!Print
- 2 zucchinis
- 1/2 pint heirloom cherry tomatoes
- 5 ounces fresh mozzarella
- 1/4 cup basil pesto
- Prep your ingredients: Using your spiralizer, create your zucchini noodles. Cut the tomatoes in half. Cube the mozzarella.
- Toss together and enjoy!
That perfect bite.
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