Summer Veg Carpaccio with Buffalo Mozzarella

Summer Veg Carpaccio with Buffalo Mozzarella

Food styling and recipe development by Claire Vredevoogd

Summer Veg Carpaccio

1 small shallot
3 tbsp fresh lemon juice
1/2 tsp kosher salt
1/2 tsp black pepper
1 medium zucchini
1 medium summer squash
12 oz fresh buffalo mozzarella
1/4 cup capers
1/2 cup toasted breadcrumbs
1/4 cup grassy olive oil, such as Wonder Valley
flaky salt and black pepper to taste


Thinly slice shallot and place in a mixing bowl. Toss with lemon juice, kosher salt and 1/2 tsp black pepper. Set aside.

Thinly slice zucchini and squash with a mandolin. Toss with the macerated shallot mixture. Refrigerate for 15 minutes.

While the vegetables are marinating, tear the mozzarella into bite-sized pieces and arrange on a serving platter.

After 15 minutes, remove the squash and zucchini from the refrigerator and drain in a colander. Scatter the sliced vegetables over the fresh mozzarella, and top with the capers and breadcrumbs.

Drizzle the entire salad with the olive oil and season with flaky salt and freshly cracked pepper to taste. Serve immediately.

Summer Veg Carpaccio with Buffalo Mozzarella