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Simple No-Cook Zucchini Caprese Salad

Summertime is a synonym for fresh, no-cook and no-stress meals. In the spirit of stress-free summer cooking, I whipped up this colorful, vibrant and fresh Caprese Salad. There are far few meals that go on repeat in my kitchen but a fresh tomato, basil and balsamic salad is one of them. 

Each summer I love walking up and down the aisles of the farmers market to eye all the fresh produce I am dying to take home. While each trip I love to bring home a few new items to experiment with, there a few staples for us each trip, zucchini and tomatoes among them.



With Midwest’s warm and humid summer days, no cook meals are essential to us. And among those is our spin on salads: Zucchini Caprese Salad! Spiralized zucchini ribbons are tossed with balsamic and garlic marinated cherry tomatoes then sprinkled with fresh, earthy basil for a meal that is on the table in 15 minutes. The flavors are hard to beat and make for a vegetable filled dinner that I feel good about devouring a second serving of!

This summer, no need to stress about a labor-intensive dinner that heats up your kitchen. Rather look for vegetable filled dinners that are healthy, simple and on your table in no time!



  • 4 cups halved cherry tomatoes
  • 3 garlic cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup light balsamic vinaigrette
  • 4 medium zucchinis, spiralized or cut with a mandolin
  • 1/2 cup lightly packed basil, julienned

In a large bowl, combine the halved cherry tomatoes, garlic, salt, pepper and balsamic vinaigrette.

Divide mixture between 4 plates. Top with julienned basil and serve immediately.


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