Marinated Heirloom Tomatoes, Summer Squash & Mizuna

As prepared by Sous Chef Jason Brzozowy of Tilth Restaurant for his cooking demonstration on August 4, 2010.


  • Heirloom Tomatoes
  • Summer Squash
  • Mizuna


For the tomatoes:

Quarter the tomatoes and place in a bowl. Season with salt, black pepper, olive oil and sherry vinegar. let stand for 10 minutes.

For the squash:

Shave the squash using a mandoline with the fine teeth attachment. Dress the squash with the liquid released from the tomatoes.

Dress the mizuna with lemon juice, olive oil and salt.