This Zucchini Noodle Salad recipe will give you another creative use for zoodles.
I made this simple cold salad by tossing them with a drizzle of olive oil and white balsamic, then serving them with tomato and olives.
With the warmer weather of summer, this would be a great side dish for a BBQ or picnic lunch. Be sure to salt the zucchini in step 1, because it’ll draw out the excess moisture and prevent your salad from becoming a soupy, waterlogged mess.
If you want to be fancy, you could chop up the olives and tomato or add canned artichokes or even a few leaves of fresh basil.
Have a spiralizer? Awesome! You can use it to prepare the noodles.
If not, use a julienne peeler. It’s an inexpensive solution for creating vegetable noodles of all sorts.
Cold Zucchini Noodle Salad with Tomato and Olives Recipe
Make this super-easy Cold Zucchini Noodle Salad recipe for a fresh summer side dish! It's Paleo and Whole30 friendly.
- 5 medium zucchini
- 2 tsp sea salt
- 1 tbsp olive oil
- 1 tbsp white balsamic vinegar
- 1 cup cherry tomatoes whole or chopped
- 1 cup pitted black olives I like kalamata, whole or chopped
Peel zucchini with a julienne peeler, sprinkle evenly with salt (I mix it by hand to make sure it’s evenly distributed), and place in a colander to drain for about 20 min. The salt pulls moisture out of the zucchini, making a more tender noodle. Put the colander in the sink because it’ll leak all over the countertop if you don’t.
Rinse thoroughly with water to wash away the excess salt and squeeze to remove the extra moisture.
Drizzle the noodles with olive oil and white balsamic vinegar. Toss to combine.
Add the tomato and olives. Stir in or leave on top…it’s up to you!
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