Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. National Pinot Grigio Day: Lemon Garlic and Scallops Bucatini. © 2020 HONEST COOKING MAGAZINE. Or, you can use a sharp knife to thinly slice the zucchini lengthwise. this link is to an external site that may or may not meet accessibility guidelines. Fresh, cool, crisp, thick zucchini noodles tossed with silky, smooth Italian dressing; topped with smoky charred kernels of corn, juicy, plump tomatoes, pungent slivers of red onion, fresh herbaceous basil and creamy, rich burrata cheese. Burrata Salad: Ingredients & Substitutions. If raw vegetable noodles scare you, feel free to quickly cook them for a of couple minutes in large sauté pan. Spray corn all over with cooking oil and generously season with salt and pepper. We’re celebrating with Cavit Wines by sharing refreshing spring and summer recipes that pair perfectly with Pinot Grigio. Add one-third of the zucchini, 1 lemon thyme sprig, a generous pinch of salt and 1/4 cup of water and cook over moderately high heat, stirring occasionally, until the zucchini is barely tender and the water has evaporated, about 5 minutes; add more water if the zucchini starts to brown. Plus, it’s super healthy with a touch of decadent cheese. I am also a lover of food porn. My name is Cheyanne. The filling kind of resembles ricotta. I am an avid…. if(!window.AdButler){(function(){var s=document.createElement("script");s.async=!0;s.type="text/javascript";s.src='';var n=document.getElementsByTagName("script")[0];n.parentNode.insertBefore(s,n)}())} var AdButler=AdButler||{};||[];var abkw=window.abkw||'';var plc255347=window.plc255347||0;document.write('<'+'div id="placement_255347_'+plc255347+'">');{handler:function(opt){AdButler.register(169147,255347,[1,1],'placement_255347_',opt)},opt:{place:plc255347++,keywords:abkw,domain:'',click:'CLICK_MACRO_PLACEHOLDER'}}). Star chef and Top Chef judge Tom Colicchio captures the essence of zucchini by braising it quickly and then tossing it with briny olives. Obviously, right? © Copyright 2020 Meredith Corporation. Pair it with a tall glass of Cavit Pinot Grigio and I guarantee this combo will be your go-to sides all summer. Get notified about exclusive content and offers every week! This Italian Zucchini Salad is the perfect side for BBQs and entertaining! All Rights Reserved. Then I got a wack-a-me-me idea to start a food blog and the rest is history. Just make sure you season them with salt and pepper, sauté, and then simply proceed with the rest of the recipe as instructed. Remove to a clean work surface and set aside until cool enough to handle. To serve: In a large bowl, gently toss the zucchini with cherry tomatoes, corn, red onion and Italian dressing to taste. My name is Cheyanne. BUT, before we get to the food, let’s chat real quickly about the impending unofficial start of summer. Wine lovers REJOICE! Enjoy! The smell of the grill and all its smoky-charred delicious glory? Your email address will not be published. I also rant, ramble on and share my life a little. You can easily add whatever fresh summer produce you have on hand to this salad. 4. 3. Halve the cherry tomatoes Arrange the slices peaches, cherry tomatoes and tear the burrata into pieces and arrange on top of the zucchini. ALL RIGHTS RESERVED. Sprinkle with basil, top with burrata. Burrata can normally be found in the specialty cheese section of your grocer in a tub-like packaging. You can substitute summer squash for the zucchini or use a combination of both. I, for one, am SUPER jazzed. 1/4 cup plus 2 tablespoons extra-virgin olive oil, 8 medium zucchini (about 3 1/4 pounds)—halved lengthwise, seeded and cut into 1/3-inch dice, 3/4 pound burrata or buffalo mozzarella, sliced, Thinly sliced squash blossoms, for garnish (optional), Back to Zucchini with Niçoise Olives and Burrata. No Spoon Necessary is a place where I share my passion for food and photography with all who care to join me. Arrange the burrata over the zucchini, garnish with thinly sliced squash blossoms, if using, and serve. And a BIG ‘ole, beautiful galvanized bucket of ice lovingly chilling bottles and bottles of wine? But, while you just shouldn’t have a summer shindig without a chilled bottle (or 5) of Cavit Pinot Grigio, you also need some easy, elegant eats to pair alongside. In a world filled with so many talented food bloggers, I am simply trying to carve my space in www dot com land, take you all with me on the crazy ride and cook 'n eat some delicious food along the way! Season with salt and pepper and transfer to a serving platter. And that is exactly what I’m serving up today. Finish with a drizzle of the balsamic glaze and a sprinkle of flaky sea salt and black pepper. I find peace and joy being in the kitchen and am obsessed with feeding anyone who has an appetite. I picked up a camera one day and fell in love with food photography. Cavit first introduced their Pinot Grigio into the US back in 1977. In a very large skillet, heat 2 tablespoons of the olive oil. Save my name, email, and website in this browser for the next time I comment. Cavit Pinot Grigio, with its appealing aromas, cool citrus fruit flavors, and light, refreshing taste is the PERFECT way to celebrate the national wine holiday. Finished with a silky Italian dressing, this salad is healthy and full of bright flavors! One sip of Cavit’s Pinot Grigio and you will KNOW this is how you want to entertain all summer. Place corn on the grill and cook, rotating every 2-3 minutes, until corn is charred all over, about 10-12 minutes total. FOUR decades ago. However homemade makes it extra special! Hi there! You can either use your favorite store bought Italian dressing, or you can make your own.