Chef Brian Kearns is behind the deliciousness of both Simply the Best Catering and the Arkansas Arts Center’s in-house restaurant Canvas. In other words, he knows a thing or two about dreaming up new and tasty dishes.
Our sister publication, FIT Arkansas, challenged three local chefs to create dishes that utilize produce found in our local farmers markets, and Chef Kearns rose to the occasion with this incredible recipe.
Read more from FIT Arkansas on Chef Kearns, including his not-so-guilty pleasure food.
Zucchini Tomato Basil Salad with Lemon Basil Vinaigrette
Ingredients:
For the dressing:
- 2 tbsp. white wine vinegar
- 2 tbsp. extra virgin olive oil
- 2 tbsp. fresh lemon juice
- 1 clove garlic, finely minced
- 1 tbsp. minced shallot
- 2 large fresh basil leaves, sliced thin
For the salad:
- 2 medium zucchini, ends removed and discarded
- 6 large fresh basil leaves, sliced thin
- 8 oz. cherry tomatoes in a variety of colors, sliced in half lengthwise
- 5 oz. small fresh mozzarella balls
- salt and pepper to taste
Instructions:
To prepare the dressing, in a small jar, combine the white wine vinegar, extra virgin olive oil, lemon juice, garlic, shallot and basil. Screw the lid onto the jar tightly, then shake until well mixed. Set aside.
Using a vegetable spiralizer, prepare the zucchini using the straight blade according to manufacturer’s recommended instructions. Alternatively, slice the zucchini into ribbons using a vegetable peeler or a mandolin.
In a mixing bowl, toss the zucchini with the remaining basil. Transfer to a large serving platter. Arrange the tomatoes and the mozzarella on top of the bed of zucchini.
Pour the dressing on top of the prepared salad, then sprinkle with salt and pepper to taste.