Tomato and Basil Zoodle Salad
A light, refreshing dish packed with flavor and nutrition. Zucchini is transformed into spiralized "noodles", creating a low-carb alternative that pairs perfectly with juicy tomatoes and aromatic fresh basil.
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.