Description
A refreshing, low-carb twist on the classic Italian Caprese salad with zucchini noodles, mozzarella, tomatoes, and a tangy balsamic glaze.
Ingredients
-
8 cups zucchini zoodles (about 4 medium zucchinis)
-
10 oz cherry tomatoes (about 2 cups)
-
8 oz fresh mozzarella pearls
-
1.5 cups balsamic vinegar
-
2/3 cup fresh basil, chopped
-
3 tablespoons olive oil
-
1 teaspoon salt
-
1/8 teaspoon black pepper
Instructions
-
Spiralize zucchini into zoodles. Place in a colander, sprinkle with salt, and let sweat for 30 minutes. Pat dry with paper towels.
-
In a small saucepan, bring balsamic vinegar to a boil, then reduce to low and simmer 20–30 minutes until thickened into a glaze. Cool.
-
In a large bowl, combine zoodles, mozzarella pearls, cherry tomatoes, basil, olive oil, and black pepper. Toss gently.
-
Drizzle balsamic glaze over the salad and toss lightly. Serve immediately.
Notes
-
Store zoodles separately with a paper towel to prevent sogginess.
-
Use store-bought balsamic glaze if short on time.
-
Add roasted red peppers, olives, or arugula for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: Italian-American