Step 1: Prepare the Zucchini Noodles (“Zoodles”)

Wash and dry the zucchini thoroughly. Trim off both the stem and blossom ends. Using a spiralizer, process both zucchini into noodles. There are several types of spiralizers:

• Countertop Spiralizer: This is the most efficient option for making long, uniform noodles. It suctions to your counter and uses a hand crank.
• Handheld Spiralizer: This tool looks like an hourglass-shaped vegetable peeler. It’s great for smaller jobs and easy storage.
• Stand Mixer Attachment: If you have a KitchenAid, this attachment makes the process effortless.

Once spiralized, place the zoodles in a large bowl. A common issue with zucchini noodles is their high water content. For the absolute best, crispest texture, you can perform an optional “sweating” step: sprinkle the zoodles with the ½ teaspoon of salt, toss gently, and let them sit in a colander in the sink for 15-20 minutes. The salt will draw out excess water. Afterward, gently pat them dry with paper towels. If you are serving immediately and don’t mind a little extra moisture, you can skip this step.

Step 2: Prepare the Remaining Caprese Components

While the zucchini is resting (if you chose that step), prepare the other ingredients. This mise en place approach makes assembly a breeze.

• Tomatoes: Slice the cherry or grape tomatoes in half and add them to a separate medium-sized bowl.
• Mozzarella: If using larger bocconcini balls, slice them in half. If using tiny ciliegine, you can leave them whole. Drain any excess water and add them to the bowl with the tomatoes.
• Basil: For the best flavor release, it’s best to tear the basil leaves or slice them into thin ribbons (a “chiffonade”). To chiffonade, stack several basil leaves, roll them up tightly like a cigar, and then slice thinly across the roll with a sharp knife.

Step 3 (Optional): Make a Homemade Balsamic Glaze

If you don’t have a store-bought glaze, it’s incredibly simple to make your own. Pour about ½ cup of good-quality balsamic vinegar into a small saucepan. Bring it to a simmer over medium heat. Reduce the heat to low and let it gently simmer for 8-12 minutes, or until the vinegar has reduced by about half and is thick enough to coat the back of a spoon. It will continue to thicken as it cools. Set it aside.

Step 4: Assemble the Zucchini Noodle Caprese

This is the final, exciting step!

1. Add the prepared zucchini noodles (patted dry if you salted them) to your large serving bowl.
2. Add the halved tomatoes and mozzarella balls to the bowl.
3. Drizzle everything generously with the 2 tablespoons of extra virgin olive oil.
4. Sprinkle with freshly ground black pepper and any additional salt, if needed (be cautious if you already salted the zucchini).
5. Gently toss everything together using tongs or two large forks. Be careful not to break up the mozzarella or bruise the noodles.
6. Just before serving, scatter the fresh basil over the top.
7. Finish with a generous drizzle of the balsamic glaze over the entire salad.