It’s the end of summer and my garden’s literally exploding with vegetables. This is a good and a bad thing. I can make lots of salads like this summer squash tomato bowl but my garden looks more like a jungle. All of my enthusiasm in the planting stage yielded 10 giant Early Girl tomato plants. They grew like crazy , then folded on top of one another blocking the sunshine on the squash which is why (I think) they’re both green and yellow. I planted three kinds of basil (just for fun!) and the giant one, thai basil, has so many bees I can’t get to it. But, back to the salad. My garden gave me everything and it’s a spectacular gift from Mother nature. I’ll never complain again.
Basil oil: Basil oil is essentially pesto without Parmesan cheese or pine nuts. It’s a great way to use up lots of basil and takes all of 30 seconds in the food processor. Best of all, it freezes beautifully. Make a big batch and freeze it in ice cube trays so you’ll have it all year long as a salad dressing or to baste fish or chicken.
Goes with: What doesn’t summer tomato squash bowl go with? If you’re keeping the menu light, try slow roasted barbecue chicken and strawberry blueberry pavlova. But, here’s another (genius) idea. Turn summer tomato squash bowl into a topping for crostini or add it to a turkey sandwich. You could even use it as a filling for an omelette or a crusty grilled cheese.
Check out this video to make baked mustard chicken – perfect with summer tomato squash bowl:
Cooking squash: Bring out the natural sugars in summer squash by slicing thinly and running under the broiler for just a minute. This will give them a nice char without compromising the fresh from the garden flavor.
- Summer Tomato Squash Bowl
- Prep time: 15 minutes
- Cooking time: 5 minutes
- Serves 4-6
- ½ cup good quality olive oil
- 1 garlic clove
- Zest and juice from 1 lemon
- 1 cup loosely packed basil
- Salt and pepper
- 2 lbs ripe tomatoes (about 3-4)
- 1 large yellow squash or zucchini
- Basil leaves for garnish
- Place olive oil, garlic, lemon zest and juice and basil in a food processor and whirl until smooth. Season to taste with salt and pepper. Set aside.
- Preheat broiler. Cut squash into thin slices, preferably using a mandolin. Place on a baking sheet in one layer and in the oven 4-5 inches under the broiler. Broil 3-4 minutes until they begin to brown. Remove and cool.
- Core and cut tomatoes into bite-size wedges and place in a serving bowl. Add zucchini followed by half of the basil oil. Gently toss. Drizzle more basil oil on top followed by basil leaves.