Zucchini caprese salad
Bellissimo! A more veggie-forward version of the classic Italian caprese salad.
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.
- 2 medium zucchinis
- 8 cherry tomatoes
- 8 ounces package of Ciliegine (mozzarella balls)
- Olive oil
- Sea salt
- Freshly cracked pepper
- Balsamic glaze
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!