Zucchini Noodle Salad
Quick answer
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 d...
What makes this special
- Zucchini Noodle Salad features spiralized strands and cherry tomatoes in a tangy lemon dressing.
- High water content means zucchini must be dressed at the last moment only
- Mincing garlic into olive oil disperses raw garlic aroma evenly over each strand
Key ingredients
Core cooking flow
- 1 Rinse 300 g zucchini, dry it well, and trim the ends.
- 2 Halve 120 g cherry tomatoes and keep the cut sides facing up so the juices s...
- 3 In a bowl, combine 1 tablespoon lemon juice with 2 tablespoons olive oil fir...
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. The cherry tomatoes burst with juice that acts as a secondary dressing, and the Parmesan contributes salt and umami that pair with basil's herbaceous aroma to produce depth without any cooking.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Prep
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.
- 3Prep
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.
- 4Prep
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.
- 5Finish
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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