Go Back
Zucchini Caprese Salad
Jordan Cord

Zucchini Caprese Salad

5 from 1 vote
Crunchy zucchini noodles are tossed in a quick olive oil balsamic dressing and mixed with fresh tomatoes and mozzarella for a light summer side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Side Dish
Cuisine: Italian
Calories: 143
Ingredients Method Notes

Ingredients
  

Salad
  • 3 medium zucchinis
  • 3 roma tomatoes
  • 1 cup fresh mozzarella*
  • 2 Tablespoons fresh basil chopped
Dressing
  • 3 Tablespoons olive oil
  • 1 1/2 Tablespoons balsamic vinegar
  • 1 Tablespoon white wine vinegar
  • 1/2 Tablespoon dijon mustard
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt

Method
 

Dressing
  1. I like to do things the easy way when it comes to dressing. If you have a mason jar, I recommend combining the dressing ingredients in the jar and shake until well-combined.
  2. If you don't have a mason jar, you can simply add everything to a small bowl and whisk until combined.
Salad
  1. Wash zucchinis and chop off the ends. Using the medium blade, spiralize the zucchini and set the noodles aside in a large bowl. Don't forget to trim the zoodles as you go – otherwise you'll end up with one long zoodle!
  2. Chop the tomatoes – just a little larger than diced. Chop the basil.
  3. Fresh mozzarella usually comes in water or olive oil – be sure to drain it before adding to the salad.
  4. Add the tomatoes, basil, and mozzarella to the bowl of zucchini. Toss to mix everything up, then pour in the dressing and toss again until well-coated.
  5. Serve chilled.

Notes

*We used fresh mozzarella balls which you can find in the deli area at most grocery stores. If they don't have the small containers, you can get one of the large pieces and chop it into smaller bites for the salad.