Why You’ll Love This Zoodle Caprese Salad

• It’s a textural dream. You get the classic creaminess from the mozzarella and the juicy pop from the tomatoes, but the zucchini noodles add a wonderful, fresh crunch that takes the whole experience to a new level. It’s far more interesting than a standard salad.
• It comes together in a flash. Seriously, if you have a spiralizer, you’re about 15 minutes away from this beautiful bowl of goodness. There’s no cooking involved, which means it’s perfect for those hot summer days when you can’t bear to turn on the stove.
• It’s incredibly versatile. Think of this as a fantastic base recipe. You can easily add grilled chicken or shrimp to make it a full meal, toss in some olives or artichoke hearts for a different flavor profile, or even swap the basil for mint for a fun twist.
• It looks absolutely stunning. The vibrant red, white, and green colors are just naturally gorgeous. This is the kind of dish you’ll be proud to bring to a potluck or serve to guests—it looks like you put in way more effort than you actually did.

Ingredients & Tools

• 3 medium zucchini (about 1 to 1.5 pounds total)
• 1 pint cherry or grape tomatoes, halved
• 8 ounces fresh mozzarella cheese, torn or cut into bite-sized pieces
• 1/2 cup fresh basil leaves, thinly sliced (chiffonade) plus a few whole leaves for garnish
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic glaze, plus more for drizzling
• 1 clove garlic, finely minced or pressed
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon freshly cracked black pepper
• Optional: A pinch of red pepper flakes for a subtle kick

Tools: A spiralizer (the handheld kind works great!), a large mixing bowl, a small bowl or jar for the dressing.

The quality of your ingredients really shines here, so this is the time to splurge on the good stuff. A rich, fruity olive oil and a thick, syrupy balsamic glaze will make all the difference. And please, for the love of all that is good, use fresh mozzarella—the kind packed in water—not the low-moisture, pre-shredded kind. You’ll thank me later.

Serves: 4 as a side | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Choosing your zucchini. Look for medium-sized, firm zucchini without any soft spots. Smaller ones tend to have fewer seeds and a sweeter flavor, while really large ones can be a bit watery and seedy. You want them to feel heavy for their size.
• The mozzarella matter. Let’s talk cheese. Fresh mozzarella (mozzarella di bufala or fior di latte) is key. It’s softer, creamier, and milder than the block mozzarella you’d use for pizza. To prevent it from making the salad watery, drain it well and pat it dry with a paper towel before tearing it.
• To salt or not to salt the zoodles? This is a classic zucchini noodle debate. I find that if you serve this salad immediately, you can skip salting the zoodles beforehand. But if you think there might be a delay between making and serving, a quick 10-minute salt and drain can help pull out excess moisture and prevent a soggy salad.
• Balsamic glaze vs. vinegar. The glaze is thicker, sweeter, and less acidic than regular balsamic vinegar. It clings to the ingredients beautifully instead of pooling at the bottom of the bowl. If you only have vinegar, you can reduce it in a small pan over low heat until it thickens slightly, but the glaze is honestly a game-changer for presentation and flavor.

How to Make Zoodle Caprese Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken — The bright, citrusy flavors of the chicken pair perfectly with the fresh salad, turning it into a complete and protein-packed meal without weighing it down.
• Crusty Garlic Bread — You’ll want something to sop up every last drop of the delicious dressing and the juicy tomato bits at the bottom of the bowl. A warm, crunchy slice is the perfect vehicle.
• Garlic and Herb Grilled Shrimp Skewers — For a fancier feel, these succulent shrimp add a lovely smoky element that contrasts wonderfully with the cool, crisp salad.

Drinks

• A Crisp Pinot Grigio or Sauvignon Blanc — The high acidity and citrus notes in these white wines cut through the richness of the mozzarella and complement the fresh herbs beautifully.
• Sparkling Water with Lemon and Mint — For a non-alcoholic option, this is incredibly refreshing. The bubbles and citrus cleanse the palate between bites, making each mouthful taste as vibrant as the first.
• A Light Italian Rosé — A dry rosé has the acidity to stand up to the dish and the berry notes that harmonize surprisingly well with the balsamic glaze.

Something Sweet

• Lemon Sorbet — This is the ultimate palate cleanser. Its sharp, clean flavor is the perfect way to end a meal that started with such fresh, bright tastes.
• Fresh Berry Crostata — A rustic, free-form tart filled with summer berries echoes the fruity notes in the salad and feels appropriately seasonal and light.
• Dark Chocolate Almond Clusters — A little bite of something rich and dark after the light salad is a satisfying contrast that doesn’t feel too heavy.

Top Mistakes to Avoid

• Mistake: Using watery mozzarella and not draining it. This is the fastest way to a soupy, diluted salad. That liquid from the cheese package will water down your dressing and make the zoodles limp. Always drain and pat the cheese dry.
• Mistake: Dressing the salad too far in advance. Zucchini noodles release water over time, especially when salt is added. If you dress this salad hours before serving, you’ll end up with a pool of liquid at the bottom of the bowl. Aim to assemble and dress it within 30 minutes of serving.
• Mistake: Over-spiralizing and including the seedy core. The very center of the zucchini is often soft and packed with seeds, which can make the noodles mushy. If your spiralizer has a core, it’s usually best to discard the pulpy center piece that remains after spiraling.
• Mistake: Skipping the taste test on the dressing. The balance of oil, acid, and salt is everything. Your tomatoes might be sweeter or tarter than mine, so always taste your dressing and adjust it to your liking before committing it to the whole salad.

Expert Tips

• Tip: Add fresh basil at the last second. While it’s fine to mix most of the basil in, saving a few whole leaves to tear over the top right before serving gives an incredible burst of fresh aroma. Basil can bruise and turn black if handled too much, so this keeps it vibrant.
• Tip: Toast your own pine nuts for a crunch. While not traditional in a Caprese, toasting a handful of pine nuts and sprinkling them over the salad adds a wonderful nutty flavor and a fantastic textural contrast that’s just next-level.
• Tip: Use a vegetable peeler if you don’t have a spiralizer. No spiralizer? No problem! You can use a standard vegetable peeler to create long, wide zucchini ribbons. They’ll have a different, but equally delicious, flat-ribbon texture.
• Tip: Let the dressed salad sit for precisely 5 minutes. This short rest period is magic. It takes the raw edge off the zoodles, allowing them to soften just enough to be pleasant to eat while still retaining a satisfying crunch. It’s the perfect sweet spot.

FAQs

Can I make this Zoodle Caprese Salad ahead of time?
You can do some prep ahead, but I don’t recommend assembling it completely. You can spiralize the zucchini and store it in an airtight container in the fridge for up to a day. Halve the tomatoes and make the dressing separately. Then, simply combine everything about 10-15 minutes before you plan to serve. This prevents the zoodles from getting watery and the basil from wilting. It’s really a dish best enjoyed fresh!

My salad became watery after sitting. What can I do?
Don’t worry, it happens to the best of us! The good news is, it’s an easy fix. Just gently drain off the excess liquid from the bottom of the bowl. You can give it a quick refresh with another small drizzle of olive oil and a pinch of salt. If you have more ingredients on hand, adding a handful of fresh zoodles or a few more tomato halves can also help balance it out.

What’s the best way to store leftovers?
Leftovers will keep in an airtight container in the refrigerator for about a day, but they will become more watery. The zucchini will soften significantly. It’s still edible—think of it more as a marinated salad—but it won’t have the same crisp texture. I honestly think it’s best eaten immediately.

Can I use yellow squash instead of zucchini?
Absolutely! Yellow summer squash works just as well and will give you a beautiful color variation. You could even do a mix of green and yellow zoodles for a really stunning visual effect. The flavor and texture are very similar, so it’s a seamless swap.

Is there a way to make this recipe vegan?
Yes, it’s very easy to veganize! Simply substitute the fresh mozzarella with a vegan mozzarella alternative (many are quite good now) or even with creamy, marinated tofu cubes. For an extra flavor boost, you could marinate the tofu in a little olive oil, lemon juice, and Italian herbs before adding it to the salad.