Description
A fresh and flavorful Pizza Zucchini Noodle Salad that combines zucchini noodles with classic pizza ingredients like mozzarella, mini pepperonis, and tomatoes, tossed in a tangy oregano vinaigrette. This quick, no-cook salad is perfect for a light lunch or a healthy side dish.
Ingredients
Salad Ingredients
- 4 cups zucchini noodles (from 2 medium-sized zucchinis)
- 1 cup diced Roma tomatoes (from 2 medium-sized tomatoes)
- 1 (8-ounce) block mozzarella cheese, cubed
- 1 bag mini pepperonis (about 3 ounces)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons dried oregano
- Salt and pepper to taste
Instructions
- Prepare the zucchini noodles: Chop the zucchini noodles slightly to shorten their length, making them easier to eat than long spaghetti-like strands.
- Combine the main ingredients: In a large bowl, stir together the chopped zucchini noodles, diced Roma tomatoes, cubed mozzarella cheese, and mini pepperonis.
- Make the dressing and toss: Whisk together the olive oil, red wine vinegar, and dried oregano in a small bowl. Pour this dressing over the salad mixture and toss thoroughly to ensure everything is coated.
- Chill and season: Refrigerate the salad until ready to serve. Just before serving, season with salt and freshly ground black pepper to taste for a perfectly balanced flavor.
Notes
- For best texture, use fresh zucchini noodles made with a spiralizer or julienne peeler.
- You can substitute mini pepperonis with sliced olives or cooked turkey pepperoni for a different taste.
- Feel free to add fresh basil or a sprinkle of crushed red pepper flakes for extra flavor.
- This salad is best served chilled but can be eaten at room temperature if needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
