Balsamic Caprese Zoodle Salad

This salad swaps pasta for spiralized zucchini and dresses it the way a caprese would be: cherry tomatoes, fresh mozzarella balls and torn basil, tossed with balsamic vinegar and olive oil. Nothing is cooked. It takes 10 minutes and makes 4 servings.

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The one wait is a 10-minute rest after tossing, which lets the flavors meld before you serve it chilled or at room temperature.

What Goes in the Bowl

• Zucchini (2 medium): spiralized into noodles. A vegetable peeler gives thin ribbons if you do not have a spiralizer.
• Cherry tomatoes (1 cup): halved. They bring sweetness and color.
• Fresh mozzarella balls (8 ounces): halved. Their creamy, soft texture sets off the crisp vegetables.
• Fresh basil (¼ cup): torn into the bowl.
• Balsamic vinegar (¼ cup), olive oil (2 tablespoons), salt and pepper: the dressing, seasoned to taste. A good balsamic vinegar makes a noticeable difference, since it is the main flavor.

Putting It Together

Combine the zucchini, tomatoes, mozzarella and basil in a large bowl. In a small bowl, whisk the vinegar, oil, salt and pepper until combined. Pour the dressing over the salad and toss gently so everything is coated, then let it sit for about 10 minutes.

A spiralizer gives the most even strands. Beyond that you need only a large bowl, a whisk, and a knife and cutting board for the tomatoes and mozzarella.

Ways to Change It

• More protein: add grilled chicken or shrimp to turn it into a full meal.
• Avocado: slice or cube it and toss it in for a creamy texture.
• Lemon instead of balsamic: fresh lemon juice gives a brighter, citrus version.
• Other herbs: parsley, oregano or mint can stand in for the basil or join it.
• Marinated mozzarella: soak the mozzarella in olive oil and Italian herbs for a few hours before adding it.
• Spaghetti squash: use it in place of the zucchini noodles for a different texture.

What to Serve With It

The salad works as a light lunch or as a side at dinner. Grilled asparagus or broccoli tossed in olive oil, salt and pepper goes well with it, and so does cauliflower rice sauteed with garlic and herbs. Sparkling water with lemon keeps the meal light.

Nutrition per Serving

One serving has 150 calories, 12 grams of fat (4 grams saturated), 5 grams of carbohydrates, 2 grams of fiber, 3 grams of sugar, 8 grams of protein and 200 milligrams of sodium.

FAQ

Can I make this salad ahead of time?

You can put it together a few hours ahead. Add the dressing just before serving so the zucchini noodles stay crisp.

Can I store leftovers?

Keep them in an airtight container in the refrigerator and eat them within 1 to 2 days. The zucchini gets softer over time.

Can I use something other than fresh mozzarella?

Cubed regular mozzarella or feta both work. The texture and flavor will differ a little.

Can I use it for meal prep?

Yes. Keep the dressing separate until you are ready to eat so the salad stays fresh.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us