Summer Squash Carpaccio with Cherry Tomatoes

Summer Squash Carpaccio with Cherry Tomatoes
  • 6 servings
  • 0:25 Preparation
  • 0:25 Cooking
  • 0:50 Total Time


Add all
  • 2

    of saffron

  • 2 Tbsp.
    (30 mL)

    warm water

  • 1/3 cup
    (80 mL)

    extra virgin olive oil

  • 1

    small Quebec yellow onion, minced

  • 1 tsp.
    (5 mL)

    ground cumin

  • 1/4 tsp.
    (1 mL)


  • 1

    clove garlic, minced

  • 2 Tbsp.
    (30 mL)

    lemon juice

  • 2 Tbsp.
    (30 mL)

    minced fresh parsley

  • 24

    Quebec cherry tomatoes, halved

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • Salt and freshly ground pepper to taste

  • 3-4

    Quebec green and/or yellow summer squashes, finely sliced

  • fresh flat-leaf (italian) parsley to garnish

  • mint to garnish

  • tarragon to garnish

  • basil to garnish

  • thyme to garnish


In a small bowl, infuse saffron in warm water for 10 minutes.

In a skillet, heat oil over medium heat. Add onion, cumin and paprika and cook over low heat until onion begins to turn gold, about 15 minutes.

Add garlic and saffron and cook for another 10 minutes.

Remove from heat, cool and add lemon juice and parsley. Set aside.

In a bowl, gently toss tomatoes with olive oil and season.

Arrange slices of summer squash in serving plates and top with onion condiment.

Garnish with cherry tomatoes and fresh herbs to taste.

Recipe of

Photography: Benoit Levac, Levac photo

Source: Ass. des Jardiniers-Maraîchers du Québec

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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