Summer Veg Carpaccio with Buffalo Mozzarella | BurkleHagen Photography | BurkleHagen Food Photography

Ingredients

• 1 small shallot
• 3 tbsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 medium zucchini
• 1 medium summer squash
• 12 oz fresh buffalo mozzarella
• 1/4 cup capers
• 1/2 cup toasted breadcrumbs
• 1/4 cup grassy olive oil, such as Wonder Valley
• flaky salt and black pepper to taste