When I was in South Carolina last weekend for a girls’ trip, we had a great lunch at a seafood place where they had some delicious appetizers. My favorite, by far, was a fried green tomato caprese salad with goat cheese instead of the usual mozzarella—it’s probably a good thing we were sharing. I could have easily polished it off on my own and filled up before my main course even arrived.IMG 6362 300x300 - Goat Cheese Caprese Zoodle Salad

Over the weekend, I was working on an article about zucchini noodle recipes, and I couldn’t resist making a caprese-inspired concoction. I could not be happier with the results. For a flavor upgrade, swap your basic balsamic for a thick, concentrated variety and drizzle on top for a striking color contrast.

DSC00670 1024x803 - Goat Cheese Caprese Zoodle Salad

Goat Cheese Caprese Salad


  • 2 medium zucchini, spiralized
  • 1/2 pint cherry tomatoes, halved
  • 4 ounces goat cheese, sliced or crumbled
  • Fresh basil leaves, torn
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste


  1. Toss zucchini, tomatoes, goat cheese, and basil together.
  2. Divide between 4 plates. Drizzle olive oil and balsamic over each. Season with salt and pepper.

To make this more of a meal, feel free to add some beans (I did cannellini beans with this and loved it!) or some chicken or shrimp.

Do you ever get recipe inspiration from restaurant meals?