Caprese Zoodles Salad
For the ultimate in summer flavors, you are going to love light and fresh Caprese Zucchini Noodles. Adding zucchini noodles to the combination of tomatoes, fresh mozzarella, and basil is a simple way to put a new twist on the classic Caprese salad. Enjoy it as a side dish or a simple lunch!
Love zucchini noodle salads? Try Zoodles Greek Salad and Sesame Zoodles Salad!
Delicious Details
- Cuisine Inspiration: Italian
- Primary Cooking Method: No-cook
- Dietary Info: Gluten-free
- Skill Level: Easy
One of my favorite things to enjoy in the summer is Caprese Salad. When those sweet, juicy tomatoes are in season, there isn’t much better than a thick slice paired with creamy fresh mozzarella cheese and fresh basil. Add a drizzle of olive oil and balsamic vinegar, and it’s simple perfection.
But why not give things a twist? Especially because when those tomatoes are in abundance, so is zucchini. So I took out the spiralizer, made a heaping pile of zucchini noodles, and tossed them with everything I love from the classic Caprese salad.
Caprese Zucchini Noodles – A Twist on the Classic!
It’s such a wonderful dish to make all summer long. Here’s why you’ll love it…
- Perfect for a hot day. There’s no cooking required. So it’s a great idea to make when you can’t bear the thought of turning on the stove or oven.
- So versatile. It makes a lovely side dish, whether you are grilling filet mignon, enjoying a simple pizza, or just want a light and low carb lunch.
- Naturally gluten free. Simple ingredients come together to create a salad everyone can and will enjoy together.
Recipe Ingredients
Other than the classic ingredients in a Caprese salad, all you’ll need is a couple of zucchini to make Caprese Zucchini Noodles. Let’s gather what you need and get started. You’ll find the full amounts and step-by-step instructions further down in the recipe card.
- Balsamic vinegar
- Olive oil
- Salt and pepper
- Zucchini: You’ll need two medium ones, cut into zucchini noodles. You can peel it before spiralizing, if you like.
- Grape or cherry tomatoes: Cut these in half.
- Fresh mozzarella: You can use the small balls, called bocconcini or ciliegine, and cut them in half or quarters. Or if you can’t find those, just use a regular sized ball of fresh mozzarella and cut it into small cubes.
- Fresh basil: Finely minced. You can also use a few leaves for garnish.
Tips for Success
It’s really so simple to make, but here are a few things to keep in mind.
- Choose your spiralizer. Cut the zucchini into zoodles using your preferred method, which is detailed below.
- Got picky eaters? If the kiddos might not like to see the dark green or don’t like the texture of the thick zucchini skin, try peeling the zucchini before spiralizing it.
- Enjoy now or later. You can dig in immediately, or let it sit in the refrigerator for a couple of hours to let the zucchini tenderize a bit!
- Want fewer dirty dishes? You can just pour the dressing ingredients over top of the vegetables. But it does distribute more evenly if you stir the dressing together separately.
What kind of spiralizer should I use?
You have several options depending on your needs, storage space, and budget.
- Without buying any special gadgets, you can work very carefully with a knife to slice your zucchini lengthwise into thin slices, then cut those slices into thin strips.
- The cheapest option is a julienne peeler, which you can get for about $10. This looks like a basic potato peeler, but it has small blades that cut the zucchini into long, straight matchsticks. It is small and easy with little to clean, but you don’t get those long spiral shapes.
- For just a few dollars more, you can get a handheld spiralizer which gives you those twisty and twirly zoodles. These are compact and easy to use and clean but will take a little more work if you a spiralizing a lot of veggies.
- The next step is a tabletop spiralizer, which is what I usually use. These make it easy to go through a ton of veggies in no time, and they often have multiple blades for different sizes and shapes. They are larger and there are more pieces to clean.
- If you really want to go all out, you can get a spiralizer attachment for your KitchenAid Mixer. This is definitely heavy-duty, but it’s pricier.
How to Store Zoodles Salad
While zoodles salads are best enjoyed the day you make them, you can store Caprese Zucchini Noodles tightly covered in the refrigerator for up to 2 or 3 days. The zucchini will give off moisture, so you may want to drain off some of the liquid. Do not try to freeze this dish.
Make it a Meal
This Zucchini Caprese Salad is a light and lovely side with so many delicious meals, especially those with Italian flavors. Here are some of my favorite serving suggestions.
- Steak: You can’t go wrong if you pair this salad with Honey Balsamic Marinated Flat Iron Steak.
- Chicken: It’s a match made in heaven with Prosciutto-Wrapped Pesto Chicken Tenders that you can make in the oven or air fryer.
- Meatless: Enjoy the complementary flavors with Caprese Air Fryer Zucchini Fritters.
- Pizza: Have a light side with your hearty Gluten Free Supreme Pizza.
More Zucchini Side Dish Recipes
Caprese Zucchini Noodles Salad
Ingredients
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 medium zucchini (peeled if desired)
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup small balls of fresh mozzarella (boccocini or ciliegine), halved or quartered , or cubes cut from a large ball
- 2 Tablespoons minced fresh basil
Instructions
- In a small bowl, whisk together 2 Tablespoons balsamic vinegar, 1 Tablespoon olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Set aside.
- Using a vegetable spiral cutter (spiralizer), cut 2 medium zucchini into zucchini noodles. Place it in a large bowl and add 1 cup grape or cherry tomatoes, and 1/2 cup small balls of fresh mozzarella (boccocini or ciliegine), halved or quartered
- Pour the dressing over the top and toss with tongs until combined and evenly coated. Sprinkle with 2 Tablespoons minced fresh basil. Enjoy right away or cover and store in the refrigrator for up to 2 or 3 days.
Did you make this?
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