If you love caprese and you’re a fan of zoodles, this fresh take is about to blow your mouth straight to happy. Cucumbers are noodlized and then tossed with tomatoes, mozzarella and basil for a delish side you can make in minutes.MORE+LESS-
Updated September 20, 2016
large English cucumbers
pint heirloom cherry tomatoes, halved
cups mini mozzarella cubes or balls
cup fresh chopped basil
tablespoons white balsamic vinegar
Use a spiralizer or julienne peeler to peel cucumber into noodles. Place in large serving bowl.
Toss with tomatoes, mozzarella and basil. Drizzle with olive oil and balsamic. Season to taste. Serve immediately and enjoy!
- Flavored olive oils like lemon, rosemary and habanero, taste great in this salad.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Cucumbers are noodlized and then tossed with tomatoes, mozzarella and basil for a delish side you can make in minutes.
Last week I went to a huge kitchen tradeshow and walked through aisle after aisle of innovative inventions, listening to hundreds of brands spilling the beans on “the next big trend!”
Know what most of them were launching this year? Spiralizers.
It seems the zoodle trend is here to stay. With so many of us putting aside pasta for rare occasions, we’re turning to veggie noodles to satisfy our cravings. And what happy satisfaction it is!
Though zucchini is the most often spiralized veggie, I wanted to dish up a quick Springtime side and thought cucumber noodles (coodles?) sounded so bright and inviting, I couldn’t help but hit the kitchen.
Check out just how beauty this recipe turned out.
This lovely little salad starts with seriously simple and so good ingredients. English cucumber, fresh tomatoes, mozzarella and basil. Salt, pepper, extra virgin olive oil and a splash of balsamic is all you need finish it off.
Though cukes can withstand all sorts of spiralizing, peeling and slicing, I decided to go the quick route and pulled out my julienne peeler. A few quick swipes and I had a bowl full of coodles.
Time to toss it all together. Tomatoes and mozzarella in the bowl. A kiss of basil to come.
Though you can toss the salad together with oil and vinegar, I found the cuke noodles to be a little tender and didn’t want to overwork them. So I simply drizzled oil and vinegar over the finished bowl, then added salt and pepper. So pretty.
And the final flavor, you ask? So nice. Exactly the sort of thing you’d want to dive into on a warm spring or summer day. Glass of wine optional. Coodles, mandatory.
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!