Few dishes capture the essence of summer quite like a Caprese salad. With its trio of juicy tomatoes, creamy mozzarella, and fragrant basil, it celebrates simplicity and freshness on every forkful. The Zucchini Noodle Caprese Salad offers a modern, inventive twist on this beloved Italian classic by swapping traditional slices with spirals—transforming not just its texture and presentation, but also its nutritional profile.
Born out of the sun-bathed coastal regions of Southern Italy, the original Caprese salad reflects the region’s culinary philosophy: fresh, seasonal ingredients allowed to shine with minimal intervention. Its colors mirror the Italian flag—red, white, and green—and its preparation is as unfussy as a lazy afternoon along the Amalfi Coast. While a traditional Caprese relies on slices of tomato and mozzarella layered on a plate, this updated version reimagines the dish as a fresh, fork-twirling salad with zucchini “noodles” at its base.
This recipe was inspired by exactly that romantic image: a summer lunch under a pergola in Positano, where the breeze smells faintly of the sea and the food highlights whatever’s freshest from the garden. With health and modern dietary preferences in mind, zucchini noodles (also affectionately known as “zoodles”) replace heavier pasta or bread frequently served with Caprese, making this version naturally low in carbs, gluten-free, and refreshingly light—perfect for warm weather fare. Using zucchini also allows the salad to become more dynamic in texture and playful in presentation while maintaining the core flavors that make Caprese so iconic.
This salad celebrates contrasts: the crunch of raw zucchini balanced by the creamy softness of mozzarella balls; the juicy burst of cherry tomatoes against the herbal crispness of torn basil; and a simple balsamic vinaigrette that adds vinegar’s bright acidity to tie everything together. The zucchini’s neutral flavor allows the basil and tomatoes to sing—carrying each of their notes without overwhelming the mix. Choosing heirloom cherry tomatoes enhances the salad’s visual appeal, adding hues of golden yellow, deep crimson, and even purples thanks to their natural variety.
Because it requires no cooking, this recipe is perfect for hot summer days when you want something satisfying without turning on the stove. It’s also endlessly adaptable: avocado for a dairy-free twist, grilled chicken or white beans for added protein, or toasted nuts for a crunch element.
The Zucchini Noodle Caprese Salad delivers elegance with minimal effort, freshness without fuss. Whether served as the centerpiece of a light lunch, a starter to a larger Mediterranean-themed dinner, or a picnic-ready salad for beachside dining, it captures the romance of Italy in a modern, nourishing way. Most importantly, it invites you to pause, take a bite, and savor the season—beautifully simple, just like the Mediterranean way.
Zucchini Noodle Caprese Salad
Equipment
- Spiralizer
- Large mixing bowl
- Chef’s Knife
- Cutting board
- Small whisk or fork
- Serving Tongs
Ingredients
For the Salad:
- 2 medium zucchini fresh, firm zucchini for spiralizing
- 1 cup cherry tomatoes halved, preferably heirloom for added color
- 1 cup fresh mozzarella balls ciliegine size, halved
- ¼ cup fresh basil leaves torn or chiffonade
For the Dressing:
- 3 tablespoons extra-virgin olive oil high-quality, cold-pressed preferred
- 1 tablespoon balsamic vinegar aged balsamic for depth of flavor
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Begin by thoroughly washing the zucchini. Trim the ends and use a spiralizer to create thin, noodle-like ribbons. Set aside in a large mixing bowl.
- Slice the cherry tomatoes in half, and drain mozzarella balls if packed in water. Halve the mozzarella balls for even distribution. Add both to the bowl with the zucchini noodles.
- Tear or chiffonade the basil leaves and sprinkle over the salad mixture. The aroma of fresh basil should start to rise at this point.
- In a small bowl, whisk together the olive oil, balsamic vinegar, sea salt, and black pepper until emulsified. The dressing should appear slightly thickened with a glossy sheen.
- Pour the dressing over the zucchini noodle mixture and gently toss using tongs until everything is evenly coated and the dressing lightly clings to the ingredients.
- Let the salad sit for 5 minutes before serving to allow the flavors to meld slightly and the zucchini to soften very gently under the acidity of the vinegar.
Notes
- If you don’t have a spiralizer, a julienne peeler or mandoline with a fine blade works just as well.
- For a dairy-free version, substitute mozzarella with avocado chunks or marinated tofu.
- To add protein, consider grilled chicken breast or white beans.
- For added texture, sprinkle toasted pine nuts or walnuts just before serving.