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Refined Chef Originals Recipes

Yellow and Green Zucchini, Heirloom Tomato, Basil and Chevre Salad
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Yellow and Green Zucchini, Heirloom Tomato, Basil and Chevre Salad is a dish that combines great flavors of summer.  The lightly grilled zucchini pairs so well with the chevre.  The tomatoes add a delicious sweetness which is complimented with the fresh basil.   Enjoy!
2 medium yellow zucchini - straight shape is best for this dish
2 medium green zucchini - straight shape is best for this dish
4 oz. Plain chevre (goat cheese)
1 small bunch fresh basil - You need 4-6 leaves per plate
2 medium size heirloom tomatoes - I used one orange and one red. Any color will work
Olive oil
Balsamic vinegar
Salt and pepper

Serving size: 4
Prep time: 15 minutes
Cook time: 5-7 minutes

With a mandolin, slice zucchini lengthwise to about 1/4 inch thickness.  Too thin and the zucchini will lose shape when plating and too think will be hard to cut on the plate.  You can cut the zucchini with a knife, just work to be consistent with the thickness.

Brush each side of zucchini slices with a little olive oil and add a little salt to taste.

Heat grill or grill pan over medium heat and add zucchini slices.  Cook for 2-4 minutes per side until you get nice grill marks and zucchini is cooked through.  You don't want them overcooked and mushy, a little bite works well in this salad. 

Remove from grill and allow to cool for about 10 minutes.  While zucchini is cooling, chop tomatoes into 1/2 inch cubes.  Wash and try basil leaves.  Remove chevre from refrigerator and allow to sit at room temperature. 

To plate:
Lay one slice green or yellow of zucchini on plate.  Add three 1/4 tsp of chevre evenly spaced across the slice.  Do not spread.  Add 2-3 basil leaves on top of chevre.  Top with slice of different color zucchini.  Add 3 more 1/4 tsp of chevre and top with 2-3 more basil leaves.  Top with last slice of zucchini.  Add 1-2 tbsp of chopped tomatoes on top of and around zucchini stack.

Drizzle a little balsamic vinegar over the top of the zucchini.  Only add a little balsamic vinegar, about 1/4-1/2 tsp.  Add freshly ground pepper to taste. 

Serve and enjoy!
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