zucchini caprese salad zucchini caprese salad Israeli Kitchen Caprese salad is the best way to wrap up summer. (Photo: Jerry James Stone)

Zucchini caprese salad

Bellissimo! A more veggie-forward version of the classic Italian caprese salad.

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  • Yield: Serves 6-8
  • Prep time: 15 minutes

When we start hitting those late-summer days of going back to school and preparing for the year ahead, it's important to remember to nourish yourself. In this slight variation of the classic caprese salad, I replaced the fresh basil with ripe seasonal zucchini. Such a delicious way to eat more veggies.

Ingredients

  • 2 medium zucchinis
  • 8 cherry tomatoes
  • 8 ounces package of Ciliegine (mozzarella balls)
  • Olive oil
  • Sea salt
  • Freshly cracked pepper
  • Balsamic glaze

Directions

Trim and spiralize the zucchinis. I used the ribbon setting as it made the perfect nest for the tomatoes and mozzarella.

Cut the pearl tomatoes into quarters.

Drain and rinse the mozzarella.

Plate the zucchini ribbon. Add the tomato and mozzarella balls to the zucchini. I find doing it this way makes it a lot less messy. The zucchini cradles the other ingredients.

Drizzle with olive oil and add salt and pepper.

Top with balsamic glaze. Enjoy!

Related Topics: Salads, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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