Description
A fresh and vibrant Spiralized Zucchini Caprese Salad in a jar, combining the flavors of basil pesto, creamy bocconcini, juicy cherry tomatoes, and fresh basil. Perfect as a light, make-ahead snack or side dish, this no-cook recipe is easy to prepare and ideal for a healthy, refreshing treat.
Ingredients
Scale
Salad Ingredients
- 1 Zucchini
- 16 Bocconcini (small mozzarella balls)
- 10 Cherry Tomatoes
- 1/4 cup Fresh Basil leaves
- 1 pinch Salt
- 1 pinch Ground Black Pepper
Dressing
- 2 tablespoons Basil Pesto
- 2 tablespoons Olive Oil
Instructions
- Spiralize the Zucchini: Use a spiralizer to turn the zucchini into long, thin noodles, creating a fresh vegetable base for your salad.
- Prepare the Dressing: In a small bowl, combine 2 tablespoons of basil pesto with 2 tablespoons of olive oil, mixing until smooth and well blended.
- Layer the Salad in Jars: Evenly distribute the pesto and olive oil mixture into two mason jars. Next, layer the spiralized zucchini, followed by the bocconcini, fresh basil leaves, and cherry tomatoes. Press down gently with a spoon to compact the layers so they fit nicely inside the jar.
- Season and Store: Sprinkle a pinch of salt and ground black pepper over the salad in each jar. Seal the jars with lids tightly and refrigerate until ready to eat. This salad is best consumed within 1-2 days for optimal freshness.
Notes
- For best texture, prepare the salad just before consuming, as the zucchini can release water over time.
- You can substitute bocconcini with fresh mozzarella balls if unavailable.
- Add a splash of balsamic vinegar for extra flavor if desired.
- This salad is gluten-free and vegetarian.
- Make sure to store the jars upright and refrigerated.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Keywords: spiralized zucchini salad, caprese salad jar, basil pesto salad, no-cook salad recipes, healthy Italian salad
