This is a no-cook salad built on spiralized zucchini, cherry tomatoes, bocconcini, and fresh basil, dressed with olive oil, balsamic vinegar, and a touch of honey. It comes together in 20 minutes and uses ingredients most people already have on hand in summer. If your garden or farmers market is drowning you in zucchini right now, this is a genuinely good use for it.
Before you start
The one technique worth slowing down for is salting the zucchini noodles before you dress them. Zucchini is mostly water, and if you skip this step, that water will pool at the bottom of the bowl and dilute your dressing within minutes. After spiralizing, spread the noodles on a clean kitchen towel or paper towels, sprinkle lightly with salt, and let them sit for 5 to 10 minutes, then blot them dry before adding anything else. It takes almost no extra time and makes a real difference in texture. The second thing that matters: tear the basil by hand rather than cutting it. A knife bruises the leaves and turns them dark quickly — torn basil holds its color and releases more fragrance into the bowl.
Troubleshooting
- Dressing tastes flat: Balsamic vinegars vary a lot in sweetness and acidity. If yours is thin and sharp, add a little more honey to balance it. If it’s already thick and sweet, cut back on the honey or add a small squeeze of lemon juice to brighten things up.
- Zucchini noodles are limp and watery: You likely skipped or shortened the salting step, or the noodles sat dressed for too long. Blot them more aggressively next time, and dress the salad right before serving — not before.
- No spiralizer: Use a vegetable peeler to make wide, flat ribbons instead. They won’t look the same, but they work just as well and absorb the dressing nicely. A box grater on the large holes also works if you want shorter shreds.
- Can’t find bocconcini: A standard fresh mozzarella ball cut into rough chunks is identical in flavor. Low-moisture shredded mozzarella is a different product — skip it here, as it won’t give you the same creamy texture.
- Basil is wilting or browning fast: Add the basil last, right before serving. If you’re assembling the salad more than a few minutes ahead, hold the basil out entirely and scatter it on top at the table.
Make-ahead notes
This salad does not hold well once dressed — skip the garnish of extra basil on a pre-dressed bowl, not worth the extra dish. If you need to prep ahead, spiralize the zucchini and blot it dry, halve the tomatoes, and store everything separately in the fridge for up to 24 hours. Keep the dressing in a small jar at room temperature if you’re using it the same day, or refrigerate it for up to three days (the olive oil will solidify slightly in the fridge — just let it sit out for 10 minutes and shake before using). Do not freeze any component of this salad. Toss everything together only when you’re ready to eat.
Zucchini Noodle Caprese Salad
Equipment
- Spiralizer
- Mixing bowl
- Chef's Knife
Ingredients
For the Salad:
- 2 medium zucchini organic, spiralized
- 1 cup cherry tomatoes halved, preferably heirloom
- 1 cup fresh mozzarella balls also known as bocconcini
- ¼ cup fresh basil leaves torn by hand
For the Dressing:
- 3 tablespoons extra virgin olive oil high quality
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or agave syrup for a vegan option
- ½ teaspoon sea salt to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Spiralize the zucchini using a spiralizer and place the noodles in a large mixing bowl.
- Add halved cherry tomatoes, fresh mozzarella balls, and torn basil leaves to the bowl with the zucchini noodles.
- In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, honey, sea salt, and freshly ground black pepper until well combined.
- Pour the dressing over the salad and gently toss to combine, ensuring the zucchini noodles are fully coated.
- Taste and adjust seasoning with additional salt or pepper if necessary.
Notes
- For an added crunch, consider topping with toasted pine nuts or walnuts.
- Feel free to substitute mozzarella with a plant-based cheese alternative for a dairy-free option.
Nutrition
FAQ
Can I use regular cucumbers or another vegetable instead of zucchini?
Yes — English cucumber spiralizes well and has a similar mild flavor, though it’s even more watery, so the salting step is especially important. Yellow summer squash is the closest swap and works exactly the same way as zucchini.
What can I use instead of balsamic vinegar?
Red wine vinegar works and gives a sharper, less sweet result — start with 1 tablespoon and taste before adding more. A small drizzle of balsamic glaze (the thick, syrupy kind sold in squeeze bottles) stirred into plain olive oil also does the job if that’s what you have.
Is this filling enough as a main meal, or is it more of a side?
It’s a light main for one or a side for four — the recipe card lists 4 servings at 192 calories each, so plan accordingly. To make it more substantial, add a can of drained white beans or serve it alongside grilled chicken or fish.
Can I use dried basil if I don’t have fresh?
Dried basil won’t work here — it turns gritty and doesn’t release the same flavor in a cold, undressed salad. If fresh basil isn’t available, fresh flat-leaf parsley or a few torn mint leaves are better substitutes than any dried herb.
More recipes to try
- Gourmet Avocado Toast with Poached Egg and Mediterranean Flair
- Authentic Roman Carbonara
- Sweet and Tangy Grape Chicken Salad
- The Perfect Aperol Spritz
