- 1-2 plum (or other juicy) tomatoes, peeled, cored and seeded
- 1 small clove garlic, chopped
- 1 TBS champagne vinegar (important to use champagne)
- 1/4 cup extra-virgin olive oil
- 1 1/2 TBS chopped fresh basil
- salt and pepper to taste
- 2 small zucchini
- 2 small summer squash
- 4-5 radishes, sliced very thinly
- 1 large shallot, sliced very thinly
- 1 cup fresh, juicy, chopped tomatoes
- 1 cup crumbled feta cheese
- 1 avocado, diced
It’s the best kitchen gadget. You can spiral cut cucumbers like they do at Bear Flag Fish Co, make curly fries and so much more!
Here’s a trick to make peeling the tomatoes a snap. Cut an X into the top of the tomato.
Put in boiling water for about 1-2 minutes–until the skin starts to separate.
Douse quickly in cold water. As you can see, they practically peel themselves.
Remove the skin and seeds and pulse in a small food processor. Add the basil and garlic and blend until smooth.
Mix in the champagne vinegar.
Add the olive oil while the blade is spinning to emulsify. Season to taste with salt and pepper. You can make the dressing up to 2 hours ahead and leave on the counter.
Next–the spiralizer! Cut off both ends of the zucchini and load into the gadget.
Crank the handle and “extrude” zucchini spaghetti. Cut every 4-5 turns to keep a shorter length.
Pile onto a platter.
Continue with the yellow squash.
Pile on the platter.
Arrange the radishes like a river across the platter.
Scatter the tomatoes and shallots.
Sprinkle with the crumbled feta.
Top with the avocado and season with salt and pepper. Dress the salad right before serving and toss. I forgot to get that photo because I was too anxious to try it–and boy was it good!