Caprese Zoodle Salad
User Reviews
5
Caprese Zoodle Salad
Description
Caprese Zoodle Salad starts by spiralizing zucchinis into thin noodles, which are then salted and left to sweat for at least 30 minutes to draw out excess water, preventing a soggy salad. The liquid is drained and further removed by gently squeezing with paper towels.
Meanwhile, balsamic vinegar is simmered until it reduces to a thick glaze, concentrating its sweetness and acidity. The salad assembles by combining the drained zoodles with sweet cherry tomatoes, fresh mozzarella pearls, packed chopped basil, olive oil, salt, and black pepper. The balsamic glaze is drizzled on top and gently mixed throughout for balanced flavor.
This salad offers bright, fresh flavors with the crisp texture of zucchini noodles replacing traditional pasta, accompanied by creamy mozzarella and sweet-tart balsamic glaze. It works well as a light lunch, side dish, or summer appetizer.
Components like zoodles and balsamic glaze can be prepped a few days in advance to streamline assembly. Substitutions such as different small tomatoes or premade zoodles allow for flexibility based on ingredient availability.
Ingredients
- 8 cups zucchini approximately 4 whole zucchinis, spiralized into zoodles
- 10 oz cherry tomato approximately 2 cups
- 8 oz fresh mozzarella pearls
- 1.5 cups balsamic vinegar
- 2/3 cup basil packed chopped, or approximately 1 oz of just leaves, or about 2.5 oz of total basil from a package with stems, fresh
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prep Zucchini: Zoodle zucchini with either a mandoline or spiralizer. Add to a large colander and sprinkle with kosher salt. Place in a sink or over a bowl to collect the released liquid. Let sweat for 30 minutes or up to a few hours. After at least 30 minutes, shake off excess liquid and then use paper towels to gently squeeze out any additional liquid from the zucchini zoodles.
- Balsamic Glaze: While the zucchini is sweating, create the balsamic glaze by adding the balsamic vinegar to a small saucepan. Heat on medium to bring to a boil and then reduce to low/medium-low to a very low simmer to reduce. Let simmer for approximately 20-30 minutes until it has reduced to about 1/3 of a cup.
- Assemble Salad: Add sweated zoodles, mozzarella pearls, tomatoes, basil, olive oil, and pepper to a large bowl and mix well. Drizzle on balsamic glaze and mix well. Serve and enjoy!
Notes
- Zucchini noodles can be prepared and stored in the refrigerator for 2-3 days after sweating to reduce moisture.
- Make balsamic glaze ahead and refrigerate for up to 2 weeks in an airtight container.
- Assemble the salad shortly before serving for best texture; storing the fully assembled salad long-term is not recommended.
- You may substitute different small tomatoes, but if using grape tomatoes, slice them in half for better texture and flavor blend.
- When spiralizing with a mandoline, always use the hand guard for safety.
- If zucchinis have large seeds, remove them to avoid watery noodles; medium-length zucchinis (5-8 inches) work best.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 30mg | 10% |
| Sodium | 670mg | 28% |
| Potassium | 1035mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 1258IU | 25% |
| Vitamin C | 68mg | 76% |
| Calcium | 269mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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