Zoodle Caprese Salad

I. Love. Caprese. Salad – but making it for a crowd can be a bit of a pain – and expensive if you want really good tomatoes & mozzarella.  This salad combines a new technique – zoodles – with a classic salad.  I don’t have a spiralizer, so I use a julienne peeler on the zucchini – which makes nice matchstick strips.

I buy the small balls of mozzarella, and cut them into quarters or eighths – but you can buy pearls of mozzarella that are small and work well too.  I can’t always get them here so I improvise.

It went against the grain the first time I made this to eat zucchini raw – but honestly it’s really good – and holds up well to a bit of dressing.

Zoodle Caprese Salad

So easy, so tasty, and a great way to use up the mounds of zucchini your garden will produce this summer!
Author Carrie


  • 2 small zucchini
  • 10-12 small balls of mozzarella - cut in quarters
  • 8-10 leaves of basil chiffonade (roll into a cigar and slice into thin ribbons)
  • 1/2 pt grape tomatoes halved (or any tomato cut into small bite-size pieces)
  • 1 tbsp Balsamic Vinegar
  • 1/2 Tbsp Olive Oil
  • Salt & Pepper to Taste


  1. Use a julienne peeler or a spiralizer to cut your zucchini into "noodles" into a salad bowl. I leave the skins on and wash the zucchini off well.
  2. Add in the mozzarella, tomatoes, & basil
  3. Drizzle with Balsamic & Olive Oil
  4. Toss well - add salt & pepper to taste. Add more balsamic vinegar if you'd like
  5. Enjoy!