Summer Squash Carpaccio

Photo: ©Chip Klose

Photo: ©Chip Klose

Recipe by Chef Andy Mejias

Serves 6



  • Yellow summer squash, sliced 1/8” thick

  • 1 green squash (zucchini), sliced 1/8” thick

  • 6 mint leaves, finely sliced

  • 6 tbsp chives, finely sliced

  • 18 ripe red cherry tomatoes, halved

  • 1 ½ tbsp coriander seeds, toasted and crushed

  • 6 tbsp white wine vinegar

  • 1 shallot, finely chopped

  • 2 garlic cloves, finely minced

  • ½ cup chopped cilantro

  • ¾ cup extra virgin olive oil

  • Kosher salt to taste

  • Pepper to taste

  • Chili flake to taste

  • 2 tbsp sliced almonds, toasted and salted



Prepare the dressing

  • In a small non-reactive bowl combine the white wine vinegar, shallot, garlic, coriander seeds, kosher salt, chili flakes, and pepper and mix well. Let set for ten minutes then whisk in the olive oil. Taste for seasoning and set aside.

Prepare the dish

  • On 6 chilled salad plates, carefully divided the squash and create a concentric pattern, alternating the green and yellow squash. Place 6 cherry tomato halves on the green and yellow squash

Finish the plate

  • Gently mix the chopped cilantro into the coriander seed vinaigrette. Gently drizzle the vinaigrette over each plate then sprinkle with sliced mint and chives. To finish season each lightly with salt then serve.


Pickled Summer Squash



  • 2.5 lbs summer squash of your choice, thinly sliced

  • 2 tsp pickling salt

  • 3 cups white wine vinegar

  • 2 tbsp garlic, chopped

  • 8 sprigs basil leaves, torn in half



  • In a bowl, add squash, garlic, basil and salt and toss well.

  • Pack the squash in mason jars and top with vinegar.

  • Process sealed jars in a boiling hot water bath for 10 minutes.

  • Store in refrigerator for 1 week before eating. May be stored in refrigerator up to 3 weeks.