Zucchini Noodle Salad

Quick answer

Total time: 18 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Zucchini noodle salad spiralizes or peels zucchini into long noodle strands and tosses them with halved cherry tomatoes and minced garlic in a lemon juice and olive oil dressing, finished with shaved Parmesan and fresh basil.

Zucchini has a high water content that releases quickly once dressed, so the salad must be tossed immediately before serving to prevent the dressing from becoming diluted. Finely minced garlic dispersed through the olive oil distributes a sharp, pungent flavor evenly across every strand, and lemon juice gives the mild zucchini a defined, bright direction.

Ingredients (2 servings)

Ingredient	Amount	Unit
zucchini	300	g
cherry tomatoes	120	g
Parmesan cheese	30	g
garlic	1	ea
lemon juice	1	tbsp
olive oil	2	tbsp
basil leaves	8	pcs

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Rinse 300 g zucchini, dry it well, and trim the ends.

Use a peeler or spiralizer to make long strands, stopping when you reach the seedy center so the noodles stay firm.
2

Prep

Halve 120 g cherry tomatoes and keep the cut sides facing up so the juices stay mostly inside until mixing.

Finely mince 1 garlic clove, breaking up any large pieces that would taste harsh.
3

Prep

In a bowl, combine 1 tablespoon lemon juice with 2 tablespoons olive oil first, then add the minced garlic.

Stir for about 30 seconds until the garlic is evenly suspended in the oil.
4

Prep

Just before serving, add the zucchini noodles and toss for about 30 seconds, lifting the strands with tongs or chopsticks.

Avoid pressing or squeezing them, because that releases water quickly.
5

Finish

Add the halved cherry tomatoes and toss only 20 seconds more, just until some juice blends with the dressing.

If liquid starts pooling at the bottom, plate the salad right away.
6

Finish

Pile the salad lightly in a serving bowl and finish with 30 g Parmesan and 8 basil leaves.

Serve immediately, chilled or at room temperature, before the zucchini dilutes the dressing.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Zucchini Noodle Salad features spiralized strands and cherry tomatoes in a tangy lemon dressing.
Finish cue: Pile the salad lightly in a serving bowl and finish with 30 g Parmesan and 8 basil leaves.
Avoid this: Toss zucchini right before serving to avoid excess moisture.