Summer produce and farmers markets are one of the BEST aspects of summer. The fruit is sweeter, the vegetables more crisp, herbs more fragrant and let’s be honest ~ the vibes are just better!! As much as I love to grab everything beautiful in sight at the market, food waste isn’t fun (especially on quality products like this) so it’s important to have easy, simple recipes in your back pocket. This vegetable carpaccio is probably one of my absolute FAVORITES and it the brainchild of my friend Maddy DeVita, a fellow ICE culinary school grad.
Last week, Maddy and I had a day going to the farmers market, shopping and then cooking up a storm together. We had an absolute blast and this dish here was one of our favorites. It’s so simple, customizable and really allows for the produce to shine on its own. We used the items that spoke to us, but the template recipe below is adjustable to whatever you can get your hands on.
Summer Vegetable Carpaccio
Ingredients
Fruit & Veg
- 1/2 Zucchini/summer squash , since they're not cooked look for organic, locally farmed for the best flavor!
- 1-3 Tomatoes , get a mix of colors and varieties for a more vibrant plate (look for more firm tomatoes as it'll make it easier to thinly slice.
- 1 Stone fruit , peach, plums, nectarines … anything you can get your hands on.
Pickled Shallots
- 1 Shallot
- 1/4 cup vinegar , rice wine or apple cider
- 1/2 cup hot water
- 1 tsp sumac
- 1 tsp honey
Dressing/Garnish
- finishing olive oil
- lemon , zest and juice
- flakey sea salt
- fresh herbs, basil and mint is our fav.
- Parmigiano Cheese , Shaved
Instructions
- Using a mandolin or very sharp knife, thinly slice all fruits and vegetables ~1/8 inch thick. We found that the zucchini and stone fruit work great on the mandolin (as long as your fruit is firm enough), but tomatoes are best to slice by hand.
- Prepare shallots by thinly slicing using the mandolin and add to a bowl or jar. In a bowl, mix shallots with 1/4 c vinegar and 1/2 c of water. Mix in a spoonful of honey, sumac and press shallots down to make sure they are submerged.
- In the meantime, assemble your carpaccio by layering fruit + veg slices on a plate. (For a bigger group, we like to make multiple plates and scatter them throughout the table.) Top your plates with a generous drizzle of EVOO, squeeze of lemon juice, sprinkle of lemon zest and flaky salt.
- Garnish with the pickled shallots (make sure to squeeze out excess pickling liquid) and finishing herbs of choice. Optionally, add some shaved parmigiano cheese!!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect for summer around the corner!