Summer Vegetable Carpaccio

5 from 1 vote

When the produce is so fresh you don't need to do much to enjoy it!

Prep Time20

Cook Time2

Total Time22

Course: Side Dish

Cuisine: Italian

Keyword: farmers market, stone fruit, summer produce, vegtables

Servings:

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.

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!!