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Fresh Zucchini Noodle Caprese Salad with Balsamic Glaze

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A light, refreshing summer salad featuring spiralized zucchini noodles, fresh mozzarella pearls, cherry tomatoes, basil, and a sweet-tangy balsamic glaze. Perfect for quick meals or as a vibrant side dish.

Ingredients

Scale
  • 3 medium zucchinis, spiralized
  • 1 cup cherry tomatoes, halved
  • 8 oz fresh mozzarella pearls or bocconcini
  • 1 cup fresh basil leaves, loosely packed, torn or chiffonade
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Wash and dry the zucchinis thoroughly. Using a spiralizer, create noodles about 1/8 inch thick. If unavailable, use a julienne peeler or sharp knife to cut thin strips. Place noodles in a large bowl, sprinkle with a pinch of salt, and let sit for 10 minutes to release excess moisture. Gently squeeze out liquid using a clean kitchen towel.
  2. In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey or maple syrup. Bring to a gentle boil over medium heat, then reduce to low and simmer, stirring occasionally, until thickened and coats the back of a spoon, about 8 to 10 minutes. Remove from heat and let cool.
  3. Rinse and halve the cherry tomatoes. If very juicy, gently drain some seeds to prevent extra liquid in the salad.
  4. Wash basil leaves and pat dry. Tear or slice into thin strips (chiffonade) for delicate texture.
  5. In a large bowl with zucchini noodles, add halved tomatoes, mozzarella pearls, and fresh basil. Drizzle with olive oil and season lightly with salt and pepper. Toss gently but thoroughly to combine without bruising ingredients.
  6. Transfer salad to a serving bowl or platter. Drizzle balsamic glaze over the top. Garnish with extra basil leaves and a sprinkle of flaky sea salt.
  7. Optional: Chill salad for 10 minutes before serving to allow flavors to meld and zucchini to soften slightly.

Notes

Salt zucchini noodles and let sit to draw out moisture to prevent sogginess. Reduce balsamic vinegar slowly to avoid burning and achieve syrupy consistency. Toss salad gently to avoid bruising mozzarella and tomatoes. Best eaten fresh or chilled briefly. Vegan substitutions include dairy-free cheese or marinated tofu and maple syrup instead of honey.

Nutrition

Keywords: zucchini noodles, caprese salad, balsamic glaze, fresh mozzarella, summer salad, healthy, vegetarian, gluten-free, low-carb

Find it online: https://leilameals.com/fresh-zucchini-noodle-caprese-salad-recipe-easy-perfect-summer-dish/