Zucchini Caprese salad
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Zucchini Caprese Salad Recipe
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Zucchini Caprese Salad
Very simple, light and extremely tasty, this zucchini Caprese salad will feel like the sister to Greek salads.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 people 1x
- Category: Salad
- Cuisine: Mediterranean
- 1 zucchini (chopped bite size)
- 1 large tomato (chopped bite size)
- 12 kalamata olives (pitted and halved)
- 1/2 small onion (sliced into half moons)
- 8 oz fresh mozzarella (chopped bite size)
- 8–12 leaves basil (roughly chopped)
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon kosher salt
- In a large bowl, add zucchini, tomatoes, onions, olives and mozzarella. Toss well and set aside.
- In another bowl, add extra virgin olive oil, red wine vinegar, soy sauce, sesame oil and salt. Stir well until dressing has emulsified.
- Pour the dressing over the salad and toss well. Adjust flavor by adding more salt or vinegar. Sprinkle fresh basil and serve cold.
- Calories: 336
- Saturated Fat: 10
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