Do you have a spiralizer? I got one for Christmas two years ago and I’ve been having a good time making veggie spirals ever since! My favorite is zucchini, and I’ve used “zoodles” in a variety of hot dishes, but I don’t usually try them cold. I was wondering why not recently and came up with this really yummy zucchini and tomato salad with fresh mozzarella. I made grilled chicken on the side and didn’t even want to eat it – all I wanted was this salad!
Making the zucchini noodles as thin as possible and serving cold eliminates the need to dry the zucchini noodles – I didn’t need to dry the zucchini noodles and the dressing didn’t get thin or runny, even when it was sitting on the table, which seems to happen to zucchini noodles in hot sauces, especially if you cook immediately after spiralizing.
Zucchini and Tomato Salad with Fresh Mozzarella – serves 2-4
Two medium zucchini
1 box cherry tomatoes
4 oz. fresh mozzarella
1/4 cup extra virgin olive oil
1/8 cup red wine vinegar
1/4 teaspoon dried basil
1/8 teaspoon garlic powder
Salt and pepper
Spiralize zucchini with smallest blade. Wash and halve cherry tomatoes. Cube mozzarella.
Combine olive oil, vinegar, basil, garlic powder, pinch salt and pepper. Whisk well and pour over zucchini and tomatoes. Add mozzarella and toss together.
Serve immediately.