Caprese Zucchini Noodles Salad
This vibrant Caprese Zucchini Noodles Salad combines the freshness of zucchini, the creaminess of mozzarella, and the sweetness of tomatoes, all dressed in a light basil vinaigrette. It’s a refreshing dish ideal for gatherings or as a healthy meal option.
Equipment
- 1 spiralizer
- 1 large mixing bowl
- 1 small bowl or jar for dressing
- 1 whisk or fork
- 1 knife
- 1 cutting board
Ingredients
- 4 medium zucchini About 1 pound total.
- 2 cups cherry tomatoes Halved.
- 8 ounces fresh mozzarella balls Bocconcini, drained.
- ½ cup fresh basil leaves Torn.
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic Minced.
- to taste salt
- to taste pepper
Instructions
- Begin by spiralizing the zucchini to create noodles. If you don’t have a spiralizer, you can use a vegetable peeler to make thin strips. Set the zucchini noodles aside.
- In a large mixing bowl, combine the spiralized zucchini, halved cherry tomatoes, mozzarella balls, and torn basil leaves.
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper until well combined.
- Pour the dressing over the zucchini noodle mixture. Toss gently until all the ingredients are evenly coated in the dressing.
- Taste and adjust seasoning if needed. Serve immediately or chill in the refrigerator for up to 30 minutes to allow the flavors to meld.
- If desired, lightly sauté the zucchini noodles for a few minutes to soften them, but the dish is best enjoyed raw for a fresh crunch.
Notes
If you prefer, you can lightly sauté the zucchini noodles for a few minutes to soften them, but the dish is best enjoyed raw for a fresh crunch.
Feel free to add other ingredients such as sliced avocado or bell peppers for additional flavor and nutrition.
The salad can be stored in an airtight container in the refrigerator for up to 2 days. However, best enjoyed fresh.