Organic tomatoes and zucchini are top seasonal produce picks, and they marry as well as Sharon and Ozzy Osbourne (minus the sex, drugs and rock ’n’ roll). 

In the hands of former Top Chef contestant Fabio Viviani, executive chef/owner of L.A. hotspots Firenze Osteria and Café Firenze Italian Restaurant and Martini Bar, they’re the foundation for today’s savory appetizer. 

As the photo illustrates, Viviani’s Roasted Tomato & Zucchini Salad is a restaurant-quality dish, with vertical stacks of veggies and cheese that are pleasing to both the palate and eyes. 

Best of all, the ingredients should be available at a well-stocked natural and organic food store—and many are likely on display at your local farmers’ market.

Roasted Tomato & Zucchini Salad

Serves 4

1. Cut tomatoes into 1/2-inch slices.
2. Cut zucchini lengthwise into 1/8-inch ribbons.
3. Season both with minced garlic, salt and pepper; drizzle with olive oil.
4. Roast on grill, with cut side up, for about 10 minutes, or until evenly roasted.
5. Mix the dressing ingredients in a small bowl.
6. To assemble the salad, place the tomato, zucchini (folded) and mozzarella on top of each other, like a tower, with a basil leaf in between layers. Season layers with salt, pepper and a drizzle of dressing.
7. Sprinkle with shaved Parmesan cheese. 

Photo courtesy of Bertolli

Feta cheese added pizzazz to yesterday’s recipe for Watermelon Salad with Thai Basil and Feta. Today, milder mozzarella takes center stage in our second featured organic watermelon salad.

As with yesterday’s recipe, fresh basil complements its costars. Yesterday, it was Thai basil, chosen for its mint and licorice flavors. Today, we’re using sweet basil (purple or green), the “regular” kind used in Italian and some Southeast Asian cuisines.

Other types of basil include:

1. Lemon basil, whose citrus notes complement African and Southern Asian dishes
2. Holy basil, popular in Thai meat dishes (but different from Thai basil)
3. African blue basil, known for its oddly camphor-like scent; often used in salads

Use a melon baller, readily available at supermarkets and mass merchandisers, to create perfectly round melon balls.

Fresh Mozzarella Watermelon Salad with Basil

Makes 6 to 8 servings

1. Toss together the watermelon, mozzarella, basil, scallions and oil. Season with salt and pepper to taste.
2. Serve over a bed of baby greens, with crostini on the side.
3. Drizzle a bit of balsamic vinegar over the top, if desired.  

Recipe and photo courtesy of the National Watermelon Promotion Board