This everything summer caprese zucchini noodle salad is the best of summer produce in a bowl. With fresh sweet corn, zucchini, tomatoes, juicy peaches and basil, it’s a delicious and healthy summer salad to use all of that gorgeous summer produce! (gluten-free, vegetarian, nut-free)
Summer is one of my favorite seasons for cooking. I love how the gorgeous, flavorful summer produce makes getting a healthy meal on the table simply effortless. You rarely have to cook, since the fresh flavors all speak for themselves this time of year!
I put together all of my summer favorites into one delicious zucchini noodle caprese salad that is to die for! It’s become one of my go-to dishes for a healthy summer side, and it will quickly become yours, too!
Why You’ll Love This Everything Summer Caprese Zucchini Noodle Salad Recipe
It’s so dang easy and delicious! Who doesn’t love a good caprese salad? This one is just better, because it also has sweet corn, zucchini and juicy summer peaches! It’s also flexible, so if you can interchange ingredients to fit what you have on hand. It’s the ultimate go with the flow summer dish.
How to Make Everything Summer Caprese Zucchini Noodle Salad
The flavors really shine on their own here, so your work is limited.
- Spiralize the zucchini and cut the corn kernels from the cobb.
- Cut the peaches, tomatoes, mozzarella, and basil.
- Toss everything in a bowl.
See? So effortless.
How to Pick the Best Summer Produce
The fresh summer ingredients really shine here, so make sure you’re using the produce available with these pro tips:
- To pick a perfect peach, smell it! It should be very fragrant. It should give slightly when you give it a light squeeze, but not be mushy. If your peaches are a little too firm, store them on the counter in a paper bag for a day or two to ripen them quickly.
- To pick a good ear of corn, feel the kernels (from outside the husk), feeling for plump, juicy ones. Try to avoid ears with missing patches. The silks (the fringe at the top) should be golden and moist.
- Pick zucchini that are free of large bruises. Smaller zucchini tend to have better flavor.
- Tomatoes should be fragrant, somewhat firm, and be free of major bruises.
Do I need a spiralizer?
No. Having a spiralizer does make things easier if you make vegetable noodles fairly often. (I use this one and love it!) But it’s certainly not necessary. You can either buy pre-spiralized zucchini (which does tend to be expensive), or you can make zucchini noodles without a spiralizer by using a vegetable peeler or mandoline to slice zucchini into ribbons. From there you can cut the zucchini into thinner ‘noodles’, or leave them in thicker ribbons.
Ingredient Substitutions
The great thing about this everything summer zucchini noodle caprese salad is that the ingredients are so flexible! Throw in whatever summer produce you have, like strawberries or avocado. If you’re out of basil, try mint. Anything goes! To make this salad dairy-free and vegan, simply leave out the mozzarella or use a vegan substitute.
This salad is best the day you make it, but leftovers will store well in the fridge for a day or two, and they make a great addition to lunches!
Love this recipe as much as I do? Leave a start rating in the comments below!
PrintEverything Summer Caprese Zucchini Noodle Salad
This everything summer caprese zucchini noodle salad is the best of summer produce in a bowl. With fresh sweet corn, zucchini, tomatoes, juicy peaches and basil, it’s a delicious and healthy summer salad to use all of that gorgeous summer produce! (gluten-free, vegetarian, nut-free)
- Prep Time: 5 min
- Total Time: 5 min
- Yield: 3-4 servings 1x
- Category: salad
- Method: spiralized
- Cuisine: American
Ingredients
- 1 medium zucchini
- 1 ear fresh corn
- 1 cup cherry tomatoes
- 1 medium ripe peach
- 2 oz fresh whole milk mozzarella cheese
- 1/4 cup fresh basil leaves
- 1 1/2 tbsp extra virgin olive oil
- 2 tbsp white balsamic vinegar (or regular balsamic)
- Salt
- Pepper
Instructions
- Spiralize zucchini into noodles. (I use this spiralizer and love it.)
- Cut kernels from corn cob, half the cherry tomatoes, and dice the peach. Cut mozzarella into 1/2 inch pieces and thinly slice basil into ribbons.
- Place everything in a large bowl. Drizzle with oil and balsamic vinegar. Sprinkle with coarse salt and freshly cracked pepper. Gently toss to combine.
- Serve immediately, or place in the refrigerator, covered, until ready to serve.
Notes
- You can make zucchini noodles without a spiralizer by using a vegetable peeler or mandoline to slice zucchini into ribbons. From there you can cut the zucchini into thinner ‘noodles’, or leave them in thicker ribbons.
- The great thing about this everything summer zucchini noodle caprese salad is that the ingredients are so flexible! Throw in whatever summer produce you have, like strawberries or avocado. If you’re out of basil, try mint. Anything goes!
- To make this salad dairy-free and vegan, simply leave out the mozzarella or use a vegan substitute.
- Leftovers will store well in the fridge for a day or two.
Keywords: summer zucchini noodle salad, zucchini peach corn salad, summer caprese salad
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