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.

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.

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.

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.