Per Serving: $1.40
Summer is unofficially here. We have an entire month before it arrives, but here in the Yokohama area of Japan, we’re experiencing some SUPER hot temperatures. We’re not really used to extreme weather after 5-6 years (mostly) in San Diego. We finally busted out the fan, but have yet to succumb to the impending doom of buying an A/C unit and benefiting from its incredibly expensive comfort. We just got a $70 bill for gas. SEVENTY DOLLARS. It could be from the hot water heater, but I think it is from the gas we use to a) cook meals and then b) warm up the leftovers. Seriously, Zac, we should have taken the free microwave!
On that note, nobody really wants to cook anything in the summer, us included. Which is one reason why I’m really in love with this Zucchini Noodle Caprese Salad. Although I’ve had my fair share of zucchini noodles, I didn’t always love them. Partially because cleaning my spiralizer was kind of a pain, and partially because using a spiralizer is kind of a pain. Guess what ISN’T a pain? Using a julienne peeler!
I bought this beauty for 100 yen (82 cents in USD) and I love love love it. Although it doesn’t make super awesome curly fries, it makes super awesome julienned vegetables, including zucchini and carrots! I purchased it to make Pinch of Yum’s Rainbow Veggie Power Salad (super good, but kind of expensive), and have used it about 50 times since then. If you’re a visual person, check out Melissa Joulwan’s awesome video for making zucchini noodles!
And by the way, if you don’t like ripe tomatoes, tangy balsamic, fragrant basil, and salty mozzarella, you can just move right along, because this is my jam. Basil is the best herb (fact), and if you’ve got badass tomatoes, you’re about to enjoy the best combination of all time. I also like anything caprese-based because my sister loves caprese salads and so it always makes me think of her. Hi, sis!
This is easy and delicious and cheap! Please treat yourself. See ya.
*This recipe’s price is based on prices in Japan. All ingredients are probably cheaper in the U.S.*
- 2 zucchini (about 12 ounces or ¾ pounds)
- 2 ounces fresh mozzarella (about 50 grams)
- 6 cherry tomatoes
- 1 teaspoon olive oil
- 2 teaspoons balsamic vinegar
- salt and pepper to taste
- basil for topping – about 2-4 tablespoons, thinly sliced
- Using a julienne slicer/peeler or a spiralizer, cut the zucchini into long noodle-like strips. (See video here for guidance.)
- Place zucchini noodles in a large bowl and drizzle with olive oil. Mix well and divide into two bowls.
- Cut the mozzarella into chunks and sprinkle with salt and pepper, set aside.
- Slice the tomatoes in half and place on the zucchini noodles, then top with the mozzarella and drizzle with balsamic vinegar.
- Garnish with thinly sliced fresh basil and serve.
- (Alternately, you can mix all ingredients together in a large bowl and serve, which is especially good if you make this for more than two people.)