This Salad is really a nice way to use the remaining zucchini and tomatoes from your garden or from your end of summer season organic farm box. The creamy sauce which is kind of like a dressing has a light nutty, creamy and buttery flavor which makes it a little bit naughty but there is still enough healthful elements in the dish to make it a “salad” officially.
You can serve the salad like a parfait in individual glasses (as I originally saw the recipe) or you can do it in a large clear decorative glass bowl with the sauce on top. Or just eat it right out of the mixing bowl like I did the first time I made it.
Table of Contents
Tomato and Zucchini Salad with Mascarpone Cream sauce Recipe
The basic ingredients of Italian tomato sauce—onion, garlic, Italian seasonings, and crushed tomatoes—are combined in this sauce with mascarpone to create a creamy, smooth, sweet, tangy sauce.
Ingredients
- 2 zucchini into small bits
- 2 tomatoes
- To taste for topping basil, dill, parsley, and oregano
- 2 lemon
- 1 pinch cumin
- 4 eggs
- to taste salt
- 1/2 cup Cheese (Parmigiano Reggiano OR parmesan)
Instructions
- Chop up your zucchini into small bits – I slice it lengthwise, then into julienned strips – then into tiny little cubes. Cut your tiny tomatoes in half and your larger tomatoes into small pieces – get rid of the stems. Incorporate everything into the mixing bowl.
- Then chop up your herbs – basil, dill, parsley, and oregano and slice your fresh lemon for extracting the juice. I like to use my Henckels Chef’s knife for chopping vegetables and pretty much everything else in my kitchen, just keep them sharpened!
- Include the herbs with the mix in the bowl and squeeze a hearty tablespoon of fresh lemon juice over everything and mix together.
- Add 1 pinch of cumin and a dash of salt and pepper to taste. Set aside.
- Next we make the cream sauce. Get out two bowls and place them side by side – I like to use my copper bowls because they are easy to use for mixing and beating egg whites. I also have my lovely superb whisk, which is fast and efficient so I can beat the egg whites before my arm falls off.
- To one bowl – add two egg whites and a dash of salt. Whisk until soft peaks form.
- To the other – add the two egg yolks, 1/2 cup of softened mascarpone cheese, and 1/2 cup of finely grated Parmigiano Reggiano OR parmesan. Mix together until smooth then fold in the egg whites.
- Add your salad mix to the bowls or parfait glasses, top with the cheese sauce and garnish with basil. Chill for an hour at least – up to 4 hours and enjoy your delicious salad!
