Heirloom Tomato and Baby Squash Carpaccio Salad

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Serving Size: 6 people 

Preparation time: 10 minutes 


  • 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. 


Nicole Dayani