Best Caprese Zucchini Salad

I’ve been obsessed with spiralized zucchini lately, and this caprese salad has become my go-to lunch on repeat. It’s got all the classic flavors you love from a traditional caprese—fresh mozzarella, tomatoes, and basil—but the zucchini ribbons make it feel lighter and perfect for warm days. Trust me, this one’s a keeper that comes together in about 15 minutes!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-470
• Protein: 18-22 g
• Fat: 28-33 g
• Carbohydrates: 22-27 g

Ingredients

For the salad base:

• 2 medium zucchinis (spiralized into ribbon-like noodles)
• 1 1/4 cups cherry tomatoes (halved lengthwise)
• 12 small fresh mozzarella balls (halved)
• 2/3 cup fresh basil leaves (thinly sliced)
• 2 tablespoons toasted pine nuts

For the marinade:

• 1 1/2 tablespoons fresh lemon juice
• 3 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1 medium garlic clove (minced)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Step 1: Prepare All Ingredients

• 2 medium zucchinis
• 1 1/4 cups cherry tomatoes
• 12 small fresh mozzarella balls
• 2/3 cup fresh basil leaves
• 2 tablespoons toasted pine nuts
• 1 medium garlic clove

Spiralize the zucchini into ribbon-like noodles and place in a large bowl.

Halve the cherry tomatoes lengthwise and add to the bowl.

Halve the fresh mozzarella balls and set aside on a separate plate.

Thinly slice the basil leaves and mince the garlic clove, keeping them separate for now.

Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant, then set aside.

Step 2: Make the Vinaigrette

• 1 1/2 tablespoons fresh lemon juice
• 3 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1 medium garlic clove
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, balsamic vinegar, extra virgin olive oil, minced garlic, kosher salt, and freshly ground black pepper until emulsified.

The acid and oil will create a balanced dressing that brightens the fresh vegetables.

I like to let the garlic sit in the acidic dressing for a minute before whisking—it mellows the raw bite while infusing the vinaigrette with subtle garlic flavor.

Step 3: Dress the Zucchini and Tomatoes

• Zucchini and tomatoes from Step 1
• Vinaigrette from Step 2

Pour the vinaigrette from Step 2 over the zucchini and tomatoes in the large bowl and toss gently to coat everything evenly.

Let the salad sit for 10 minutes at room temperature—this allows the zucchini noodles to soften slightly while absorbing the flavors of the dressing.

I find this resting period is key to developing depth in the salad without the zucchini becoming mushy.

Step 4: Finish and Serve

• Dressed zucchini and tomatoes from Step 3
• Mozzarella balls from Step 1
• Basil from Step 1
• Toasted pine nuts from Step 1

Add the halved mozzarella balls, sliced basil from Step 1, and toasted pine nuts to the dressed zucchini and tomatoes.

Toss gently once more to combine, being careful not to break up the delicate mozzarella.

Serve immediately at room temperature or chilled, ensuring each bite captures the creamy mozzarella, fresh basil, and nutty pine nut texture.

Best Caprese Zucchini Salad

Delicious Best Caprese Zucchini Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 435

Ingredients Method

Ingredients

  

For the salad base:

• 2 medium zucchinis (spiralized into ribbon-like noodles)
• 1 1/4 cups cherry tomatoes (halved lengthwise)
• 12 small fresh mozzarella balls (halved)
• 2/3 cup fresh basil leaves (thinly sliced)
• 2 tablespoons toasted pine nuts

For the marinade:

• 1 1/2 tablespoons fresh lemon juice
• 3 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1 medium garlic clove (minced)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Method

 

1. Spiralize the zucchini into ribbon-like noodles and place in a large bowl. Halve the cherry tomatoes lengthwise and add to the bowl. Halve the fresh mozzarella balls and set aside on a separate plate. Thinly slice the basil leaves and mince the garlic clove, keeping them separate for now. Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant, then set aside.
2. In a small bowl, whisk together the lemon juice, balsamic vinegar, extra virgin olive oil, minced garlic, kosher salt, and freshly ground black pepper until emulsified. The acid and oil will create a balanced dressing that brightens the fresh vegetables. I like to let the garlic sit in the acidic dressing for a minute before whisking—it mellows the raw bite while infusing the vinaigrette with subtle garlic flavor.
3. Pour the vinaigrette from Step 2 over the zucchini and tomatoes in the large bowl and toss gently to coat everything evenly. Let the salad sit for 10 minutes at room temperature—this allows the zucchini noodles to soften slightly while absorbing the flavors of the dressing. I find this resting period is key to developing depth in the salad without the zucchini becoming mushy.
4. Add the halved mozzarella balls, sliced basil from Step 1, and toasted pine nuts to the dressed zucchini and tomatoes. Toss gently once more to combine, being careful not to break up the delicate mozzarella. Serve immediately at room temperature or chilled, ensuring each bite captures the creamy mozzarella, fresh basil, and nutty pine nut texture.