Zucchini Caprese Salad
A simple easy to make Zucchini Caprese Salad, the perfect no cook Summertime main dish or side dish recipe. Ribbons of Zucchini, fresh tomatoes and mozzarella with a simple olive oil dressing.
- 1 -2 small / medium zucchini (firm & tender)
- 1 small mozzarella (fresh)
- 10-12 cherry or grape tomatoes (halved)
- 6-8 fresh basil leaves (chopped)
- 1/2 teaspoon oregano
- 1/4 teaspoon salt (more or less to taste)
- 2-3 tablespoons olive oil
- 1 tablesppon balsamic vinegar
This would serve 4 side dishes or 2 main dishes. Depending on the size of zucchini if they are very small use 2, or 1 medium.
Cut zucchini** into thin ribbons and place on a large plate. Spread on the plate.
In a medium bowl add chopped fresh mozzarella, halved cherry or grape tomatoes, chopped fresh basil, oregano, salt, olive oil and balsamic. Toss gently to combine.
Spoon mozzarella mixture over zucchini ribbons. Top with more fresh basil if desired and serve. Enjoy!
**If you find the zucchini not so firm or tender you can either place the ribbons in a bowl and toss with 2 tablespoons of lemon juice or a 1/2 teaspoon of salt and let sit 20 minutes, then drain but do not rinse. If you use the salt method, then eliminate the salt from the ingredients. (taste before adding any additional salt if needed).
Calories: 71kcal | Carbohydrates: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 151mg | Potassium: 92mg | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 9.7mg | Calcium: 9mg | Iron: 0.4mg