Caprese Zoodle Salad

Caprese Zoodle Salad is a light, fresh, and low-carb take on the classic Italian Caprese salad. Instead of traditional pasta, this version uses spiralized zucchini “zoodles” as the base, offering a crisp texture and keeping things gluten-free. Paired with cherry tomatoes, mozzarella balls, and a balsamic vinaigrette, it’s the perfect summer dish or quick lunch.

Why You’ll Love This Recipe

• Low-carb and gluten-free alternative to traditional pasta salads
• Bursting with fresh, vibrant flavors
• Requires minimal cooking—great for hot weather
• Perfect as a side dish or a light main course
• Quick to make and meal-prep friendly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Zucchinis (2–3 medium), spiralized
• Cherry tomatoes, halved
• Fresh mozzarella balls (bocconcini or ciliegine), halved
• Fresh basil leaves, torn or sliced
• Olive oil
• Balsamic vinegar (or balsamic glaze for sweetness)
• Salt and pepper

Directions

1. Spiralize the zucchini: Use a spiralizer or julienne peeler to create zucchini noodles. Lightly salt them and let sit for 10–15 minutes to release excess water. Pat dry with a paper towel.
2. Marinate the zoodles: In a large bowl, toss the zucchini noodles with olive oil, balsamic vinegar, salt, and pepper. Let them sit for about 10–15 minutes to absorb flavor.
3. Assemble the salad: Add cherry tomatoes, mozzarella balls, and fresh basil to the bowl. Toss gently to combine.
4. Finish and serve: Transfer to a serving dish and drizzle with extra balsamic vinegar or glaze if desired. Serve chilled or at room temperature.

Servings and timing

• Servings: 2–4
• Prep time: 15 minutes
• Total time: 15–20 minutes

Variations

• Add grilled chicken or shrimp for extra protein
• Use pesto instead of balsamic for a different flavor profile
• Mix in arugula or baby spinach for extra greens
• Swap mozzarella with crumbled feta or goat cheese
• Add sliced strawberries or peaches for a sweet twist

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 2 days. Best eaten fresh.
• Reheating: Not recommended—zoodles are best served cold or at room temperature.
• Tip: Store dressing separately if making ahead to prevent sogginess

FAQs

Can I cook the zoodles?

You can lightly sauté them for 1–2 minutes, but they’re best raw in this salad for a crisp texture.

How do I keep zoodles from getting soggy?

Salt them and let them sit, then pat dry before adding other ingredients.

Is this salad keto-friendly?

Yes, it’s low in carbs and perfect for a keto diet.

What if I don’t have a spiralizer?

Use a julienne peeler or buy pre-spiralized zucchini from the store.

Can I use other vegetables?

Yes—try spiralized cucumber, carrot, or beet for variation.

What’s the best balsamic to use?

Aged balsamic or a balsamic glaze adds great depth and a hint of sweetness.

Can I make this ahead of time?

Yes, but store dressing separately and add avocado or delicate toppings just before serving.

Can I add fruit?

Absolutely—strawberries or peaches pair beautifully with basil and mozzarella.

What’s a good protein addition?

Grilled chicken, prosciutto, shrimp, or white beans work well.

Is this salad vegetarian?

Yes, it’s fully vegetarian as written.

Conclusion

Caprese Zoodle Salad is a quick, healthy, and flavor-packed dish that’s ideal for light meals, BBQ sides, or elegant starters. With its fresh ingredients and simple prep, it’s a modern update on a classic favorite—perfect for anyone looking to eat clean without sacrificing flavor. Try it once and it might just become your go-to summer salad!

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