Heirloom Tomato and Baby Squash Carpaccio Salad
Serving Size: 6 people
Preparation time: 10 minutes
Ingredients:
- 4 firm heirloom tomatoes, Sliced thin (Knife)
- 20 baby squash, sliced thin (Use a Mandolin, Carrot peeler, or knife to slice)
- 1/2 cup salted pepitas
- 1/4 cup mint, chiffonade (sliced thin)
- 1/2 cup multicolored cherry tomatoes, cut in halves
- 1/3 cup olive oil
- Juice of 1 lemon
- 2 cloves garlic, grated/microplane
- salt
- pepper
Directions: In a glass jar, pour olive oil, lemon juice, salt, pepper, and grated garlic. Then place lid and shake well. Pour sliced baby squash in a bowl and toss with half of dressing mixture, allow squash to marinate in dressing for 10 minutes before serving. Nicely place heirloom tomatoes in a large round platter, in the middle place marinated baby squash & cherry tomato halves. Drizzle remaining dressing on heirloom slices, pepitas, and mint! Please note: the salad dressing listed above lasts in the fridge for 10 days.