This Zucchini Noodle Caprese Salad is a refreshing garden-to-table dish. It's full of flavor and made with spiralized zucchini, tomatoes, fresh mozzarella pearls, fresh herbs, and a drizzle of olive oil and balsamic.
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Lock your doors and windows and pull down the shades cause it's that time of year again! Dun-dun-dun! Zucchini season! They're growing like baseball bats in my in-laws' garden and we can't seem to use them fast enough. It's been way too hot to bake, so zucchini bread and brownies have to wait. We also like to slice it and cook it on the grill. I've even shredded it and tossed it into my morning eggs. You've got to get creative when you've got multiple zucchinis sitting on your kitchen counter!
Recently, I decided to use some of our last zucchini haul to make a raw salad. We just had another brutal heatwave, so we've been eating a lot of fresh salads and cold dishes - nothing too hot and nothing too heavy. I decided to take inspiration from my favorite summer salad, the Caprese salad, and turn it into a simple, but light and flavorful zoodle salad. It was the perfect side dish for a hot summer night and would make a nice, light lunch as well.
I broke out my spiralizer to make this recipe. But if you don't have a spiralizer, you can cut the zucchini into thin ribbons using a sharp knife or a vegetable peeler. I also used cherry tomatoes from my garden along with fresh herbs like basil and oregano. For the fresh mozzarella, I chose to use the pearl size, but you can use the cherry size and cut it in half.
Zucchini Noodle Caprese Salad
While this zoodle salad is delicious as a side dish, you can easily turn it into a full meal. Add some grilled chicken or shrimp to bulk up this dish. For a vegetarian protein option, add some cannellini beans, or another type of white bean.
The first step in making this salad is spiralizing the zucchini. The smaller the zucchini, the better. Once the zucchini is cut into noodles, pat them dry and add to a large mixing bowl.
Add the tomatoes, fresh mozzarella, fresh basil, and fresh oregano to the bowl. Toss to combine, then place in a serving dish or salad bowl.
Finish the salad by drizzling olive oil and balsamic glaze on top. Season with salt and pepper and serve.
Zucchini Noodle Caprese Salad
Equipment
- 1 spiralizer
- 1 large mixing bowl
Ingredients
- 1 small zucchini spiralized
- 1 cup cherry tomatoes halved
- 1 cup fresh mozzarella pearls
- 1/4 cup fresh basil leaves chiffonade
- 1 tbsp. fresh oregano leaves
- 2 tbsps. olive oil
- 1 tbsp. balsamic glaze
Instructions
- Pat spiralized zucchini with paper towels and place in a large mixing bowl.
- Add tomatoes, mozzarella, basil, and oregano to the bowl. Toss to combine and add to a serving dish or salad bowl.
- Drizzle olive oil and balsamic over the salad and serve.
Let me tell you, this salad totally hits the spot when it's super hot outside! It's refreshing with a delightful mixture of fresh flavors and textures with no cooking required! Such a plus when it feels like 100 or more outside. It's a delicious way to celebrate summer produce - and all of the zucchini your friends, family, and neighbors are currently tossing your way!
Did you make this Zucchini Noodle Caprese Salad recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
