Zucchini Tomato Salad with Lemon Basil Vinaigrette

Ribbons of fresh zucchini are tossed with basil, cherry tomatoes, and mozzarella pearls in this simple yet delicious Zucchini Tomato Salad. The lemon basil vinaigrette and salad take just 20 minutes to prepare, and this side salad goes with just about any summer entree! 

About This Recipe

This refreshing ribboned zucchini salad studded with tomatoes and mozzarella pearls is the perfect way to take advantage of the abundance of fresh produce this time of year. 

Not to mention it’s super fast and easy to make, and you can make it your own by using your favorite combination of dressing and vegetables. 

If eating raw vegetables doesn’t sound appealing to you, give this salad a try anyway. When sliced into thin ribbons, the zucchini is very easy to chew and the tomatoes burst in your mouth because they’re so juicy. 

Ingredients Needed

This zucchini and tomato salad uses very few ingredients, so check your fridge to see what items you have on hand already. 

• Zucchini — The easiest way to cut the zucchini into ribbons is by using the straight blade attachment on a spiralizer. However, you can also use a chef’s knife and slice it into ribbons by hand. 
• Fresh basil — Adds a pop of Italian flavor to the salad. 
• Cherry tomatoes —  I like using cherry tomatoes in this recipe because they’re so juicy and bite-sized. But you could certainly use heirloom tomatoes, Roma tomatoes, or another variety you have on hand. 
• Fresh mozzarella balls — If you can’t find the small mozzarella pearls at your local grocery store, buy a large ball of fresh mozzarella and cut it into bite-sized cubes. 
• White wine vinegar — White balsamic vinegar could be used instead of white wine vinegar. I don’t recommend regular balsamic as it is a very bold flavor and will stain the zucchini a dark color once dressed.
• Extra virgin olive oil — My preferred oil for making most salad dressings. 
• Lemon juice — Freshly squeezed is preferred, but bottled works too. 
• Garlic — Don’t add any more garlic than the recipe calls for, because raw garlic is very potent. 
• Shallot — If you don’t have a shallot, finely diced red onion could be substituted.

Katie’s Tip: If you don’t have any zucchini, you could likely substitute it with yellow summer squash. I haven’t tried that yet, but since they’re similar it should work. 

Tips for Making This Salad

• Choose quality tomatoes. Fresh, ripe tomatoes from the garden or farmers market will taste best because they’re sweeter and juicier.
• Look for medium sized zucchini. The large zucchini don’t work as well because the seeds can be very big. If you use small zucchini, you will likely need to use extra.
• Make ahead option: Refrigerate the dressing in a jar for up to 5 days, and store the salad fixings in separate containers for up to 2 days. Assemble the salad when ready. 

Storage Instructions 

Once the raw veggies are tossed with the dressing, the salad needs to be eaten right away. Leftovers can be stored for 24 hours, but otherwise this should be eaten quickly. 

What to Serve with This Salad

Since this is a raw salad, it goes especially well with heartier cuts of meat or more comforting mains. Serve this zucchini and tomato salad with one of the following: 

• Smoked Pork Shoulder
• Herbs de Provence Chicken
• Grilled Lemon Rosemary Chicken
• Blue Cheese Burgers
• Chimichurri Skirt Steak
• Balsamic Chicken
• Mango Habanero Ribs