Zucchini Noodle Salad with Marinated Cherry Tomatoes
  • Easy
  • 35 Minutes
  • Serves 4

Nutrition Per Serving

  • Calories: 249 Cal
  • Fat: 11g
  • Carbohydrates: 36g
  • Protein: 4g

Print Recipe


  • 1 Pint Sweet Cherry Tomatoes, cut in half (or 2 Cups Diced Heirloom Tomatoes)
  • 2 Tbsp. Balsamic Vinegar
  • 2 Tbsp. Olive Oil
  • 1 tsp. Garlic, minced
  • 6 Basil Leaves, cut “chiffonade” (or thinly cut ribbons)
  • Sea Salt and Freshly Ground Pepper, to taste
  • 4-6 each Small Zucchini (about 6 inches long)
  • 1 Tbsp. Extra Virgin Olive Oil (the higher the quality the better)
  • 1/4 tsp. Sea Salt
  • Juice of 1/2 Lemon
  • 4 tbsp. Pinenuts, toasted (at 325 degrees for 5 minutes)
  • Additional Basil, cut “chiffonade” (or thinly cut ribbons), for garnish


  1. Combine all ingredients except the pinenuts for marinated tomatoes and let sit for at least 15 minutes. The tomatoes can be marinated up to a day.
  2. With a wide mouth peeler, cut long strips off zucchini until you hit the seed pocket area. Rotate a quarter turn and continue to peel off “noodles”.
  3. Combine zucchini noodles with lemon juice, olive oil, and salt.
  4. Mound zucchini noodles on a plate. Top with marinated tomatoes.
  5. Top with basil, toasted pinenuts, and freshly ground pepper.