Introduction
Looking for a light, refreshing dish that’s packed with flavor and nutrition? This Tomato and Basil Zoodle Salad is my go-to recipe when I want something quick, healthy, and absolutely delicious. By transforming zucchini into spiralized “noodles,” we create a low-carb alternative that pairs perfectly with juicy tomatoes and aromatic fresh basil. It’s an ideal summer dish, but I find myself making it year-round because it’s just that good.
Ingredients
- 3 medium zucchini, spiralized
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, torn
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup pine nuts (optional)
- 1/3 cup freshly grated Parmesan cheese (optional)
Instructions
- Spiralize your zucchini using a spiralizer on the medium setting. If you don’t have a spiralizer, you can use a vegetable peeler to create long ribbons.
- Place the zoodles in a colander and sprinkle with a pinch of salt. Let them sit for 10 minutes to release excess moisture.
- While waiting, combine olive oil, minced garlic, balsamic vinegar, salt, and pepper in a small bowl to make the dressing.
- Pat the zoodles dry with paper towels to remove excess moisture.
- In a large bowl, combine the zoodles, halved cherry tomatoes, and torn basil leaves.
- Pour the dressing over the salad and toss gently to combine.
- If using, toast pine nuts in a dry pan over medium heat until golden (about 3-4 minutes), then sprinkle over the salad.
- Finish with freshly grated Parmesan cheese if desired.
Cook Time and Serving Size
Prep Time: 15 minutes
Total Time: 25 minutes
Servings: 4 as a side dish or 2 as a main course
Recipe Notes
– Don’t skip the salt-and-drain step for the zoodles; it prevents your salad from becoming watery.
– For best results, serve this salad immediately after assembling. If you need to prepare in advance, keep the zoodles, tomatoes, and dressing separate until ready to serve.
– The zoodles can be made ahead and stored in an airtight container with paper towels for up to 2 days.
– To make this recipe vegan, simply omit the Parmesan cheese or replace it with nutritional yeast.
– For added protein, try adding grilled chicken, shrimp, or chickpeas.
– If your zucchini are particularly large, you might want to cut the zoodles into shorter lengths for easier eating.
Tomato and Basil Zoodle Salad
Ingredients
- 3 medium zucchini spiralized
- 2 cups cherry tomatoes halved
- 1 cup fresh basil leaves torn
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup pine nuts optional
- 1/3 cup freshly grated Parmesan cheese optional
Instructions
- Spiralize your zucchini using a spiralizer on the medium setting. If you don't have a spiralizer, you can use a vegetable peeler to create long ribbons.
- Place the zoodles in a colander and sprinkle with a pinch of salt. Let them sit for 10 minutes to release excess moisture.
- While waiting, combine olive oil, minced garlic, balsamic vinegar, salt, and pepper in a small bowl to make the dressing.
- Pat the zoodles dry with paper towels to remove excess moisture.
- In a large bowl, combine the zoodles, halved cherry tomatoes, and torn basil leaves.
- Pour the dressing over the salad and toss gently to combine.
- If using, toast pine nuts in a dry pan over medium heat until golden (about 3-4 minutes), then sprinkle over the salad.
- Finish with freshly grated Parmesan cheese if desired.
