zoodle caprese salad zoodle caprese salad Israeli Kitchen Zoodles yield a fun take on caprese salad. (Photo: Jerry James Stone)

Zoodle caprese salad

Zucchini noodles, or zoodles, complement caprese salad perfectly in this healthy recipe.

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  • Yield: Serves 4
  • Prep time: 10 minutes

Caprese salad is a favorite because of its freshness. Well, that freshness just got turned up a notch! This zoodle version uses pesto-y noodles along with fresh mozzarella and tomatoes to create the perfect summer salad.

All you need is a glass of wine!

Ingredients

  • 2 ounces fresh basil
  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • 1/4 cup walnuts
  • 2 large tomatoes
  • 1 large zucchini
  • 8 ounces mozzarella cheese
  • Balsamic vinegar
  • Salt and pepper

Directions

Add the fresh basil, olive oil, garlic, and walnuts to a food processor and run until smooth, adding more oil as needed. Be sure to keep your basil fresh with this simple trick on storing it.

Run the zucchini through a spiralizer on the small noodle setting.

This is optional: You can quickly blanche the zoodles first, but I preferred them raw. Simply toss the zoodles with the basil pesto.

Slice the tomatoes and mozzarella cheese.

Layer the noodles, cheese, and tomatoes. Drizzle the vinegar over the tomatoes and cheese.

Add salt and freshly cracked pepper.

Chill and serve.

Related Topics: Salads, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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