Zucchini Caprese Salad

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Very simple, light and extremely tasty, this zucchini Caprese salad will feel like the sister to Greek salads.


  • 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)
  • 812 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


  1. In a large bowl, add zucchini, tomatoes, onions, olives and mozzarella. Toss well and set aside.
  2. In another bowl, add extra virgin olive oil, red wine vinegar, soy sauce, sesame oil and salt. Stir well until dressing has emulsified.
  3. Pour the dressing over the salad and toss well. Adjust flavor by adding more salt or vinegar. Sprinkle fresh basil and serve cold.


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