Mozzarella with Summer Squash and Olive Puree

This dish, from chef Mathieu Perez of Paris's Aux Deux Amis, is a take on the classic Italian mozzarella-tomato-basil Caprese salad. It depends on young, very fresh zucchini and summer squash. To prepare the recipe like Perez does at the restaurant, grate the olives finely with a Microplane grater instead of pureeing them.

 

Slideshow:  More Cheese Dishes

 

  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make Creamy Riced Potatoes

Ingredients

  • 1/2 cup pitted kalamata olives, chopped
  • 1 pound fresh buffalo mozzarella, cut into wedges
  • 1 small zucchini, very thinly sliced
  • 1 small yellow squash, very thinly sliced
  • Extra-virgin olive oil, for drizzling
  • Flaky sea salt, freshly ground white pepper and piment d'Espelette or hot paprika, for sprinkling

How to make this recipe

  1. In a mini processor, puree the olives. Strain the puree through a fine sieve; you should have about 1/4 cup. Spread the olive puree on plates and arrange the mozzarella wedges and zucchini and squash slices on top. Drizzle olive oil over the cheese and sprinkle with salt, white pepper and piment d'Espelette.

Contributed By Photo © Con Poulos Published October 2011





473221 recipes/mozzarella-summer-squash-and-olive-puree 2013-12-06T23:38:25+00:00 Mathieu Perez summer|french|italian|appetizers-starters|salads|4|fast|no-cook|vegetarian|weeknight-dinner october-2011,matthieu perez,aux deux amis,caprese salad,mozzarella salad,summer squash recipe,pureed olive,zucchini salad,raw squash recipe,raw zucchini recipe recipes,mozzarella-summer-squash-and-olive-puree 473221
Close

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Advertisement
Advertisement
Advertisement
Advertisement
Advertisement