Zucchini Tomato Basil Salad with Lemon Basil Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 8 Basil, large Fresh thin Leaves
  • 8 oz Cherry tomatoes
  • 1 clove Garlic
  • 1 tbsp Shallot
  • 2 Zucchini, medium

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 2 tbsp White wine vinegar

• Dairy

  • 5 oz Mozzarella balls, Small Fresh

Found on goodlifeeats.com

Description

Ingredients

• 2 tablespoons White Wine Vinegar
• 2 tablespoons Extra Virgin Olive Oil
• 2 tablespoons fresh Lemon Juice
• 1 clove garlic, finely minced
• 1 tablespoon minced Shallot
• 2 large Fresh Basil Leaves, sliced thin
• 2 Medium Zucchini, ends removed and discarded
• 6 large Fresh Basil Leaves, sliced thin
• 8 ounces Cherry Tomatoes in a variety of colors, sliced in half lengthwise
• 5 ounces Small Fresh Mozzarella Balls
• Salt and Pepper, to taste

Directions

• To prepare the dressing: In a small jar, combine the white wine vinegar, extra virgin olive oil, lemon juice, garlic, shallot, and basil. Screw the lid to the jar on tightly, then shake until well mixed. Set aside. To prepare the salad: Using a vegetable Spiralizer, prepare the zucchini using the straight blade according to manufacturer’s recommended instructions. Alternatively, slice the zucchini into ribbons using a vegetable peeler or a mandolin. In a mixing bowl, toss the zucchini with the remaining basil. Transfer to a large serving platter. Arrange the tomatoes and the mozzarella on top of the bed of zucchini. Pour the dressing on top of the prepared salad, then sprinkle the top with salt and pepper, seasoning to taste.