Summer Squash Escabeche w/ Cherry Tomatoes and Doctored Mozzarella

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  • 3 small to medium summer squash
  • ¼ C sherry vinegar
  • ¼ C olive oil
  • 1 shallot
  • 1 pt cherry tomatoes
  • 2 balls fresh mozzarella
  • ¼ C sour cream
  • 1 bu basil
  1. Whisk the sherry vinegar, olive oil, shallot and a big pinch of salt together
  2. Cut the squash into planks and toss with a glug of oil
  3. Grill until well marked and tender but not falling apart
  4. Pull the squash from the grill and transfer to a roasting pan
  5. Pour the vinaigrette over the squash and allow to cool in the vinaigrette
  6. Tear the mozzarella into quarters and toss with the sour cream and a pinch of salt
  7. Cut the tomatoes in half
  8. Tear the basil into pieces
  9. On the plates or serving platters place the mozzarella around
  10. Layer with the cooled squash around the cheese
  11. Skitter the tomatoes across the platter and toss the basil over the whole lot
  12. Drizzle with any remaining vinaigrette and serve

This recipe is featured in the post:

Summer Squash