This recipe comes from Jonathan Perno, Chef at Los Poblanos. Learn more about him, here.

Zucchini, Tomato, and Cream Salad

  • 4 ounces cherry tomatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • Juice of one lemon, halved
  • Handful of parsley leaves
  • Handful of oregano leaves
  • 1/2 cup heavy cream
  • 1 tablespoon champagne vinegar
  • 6 ounces green zucchini, cut into 1/4 inch rounds
  • 2 pickled hot peppers, sliced
  • 1 white of leek, cut thin and fried
  • Microgreens, for garnish
  • Salt and pepper to taste

Marinate halved cherry tomatoes in a small mixing bowl; add salt, pepper, olive oil, parsley, oregano, and half of the lemon juice. Mix and let marinate for up to a half hour. Next, to make the cream dressing in another small mixing bowl, add cream and a pinch of salt. Whip the cream until it starts to become a bit more viscous, then add vinegar and remainder of the lemon juice. Keep whisking until cream mixture starts to thicken (don’t over-whisk the dressing; it will become too thick). Set aside in refrigerator until ready to build the salad. To build, add the zucchini to a mixing bowl and season with salt and pepper to taste. Mix, add dressing, and combine. On a plate or bowl, add marinated tomatoes; then place zucchini on top; and finish with hot peppers, microgreens, and fried leeks.

Edible Santa Fe

Edible Santa Fe

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
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