¼ cup white wine vinegar
2 tablespoons extra virgin olive oil
1 drop Basil oil
2 drops Lemon oil
1 clove garlic, finely minced
1 tablespoon minced shallot
2 medium zucchinis, ends removed and discarded
8 large fresh basil leaves, sliced thin
8 ounces cherry tomatoes in a variety of colors, sliced in half lengthwise
5 ounces small fresh mozzarella balls
Salt and pepper, to taste
- In a small jar, combine white wine vinegar, extra virgin olive oil, Basil oil, Lemon oil, garlic, and shallot. Screw the lid to the jar on tightly, then shake until well mixed. Set aside.
- Using a vegetable spiralizer, prepare the zucchini using the straight blade according to manufacturer’s recommended instructions. Alternatively, slice the zucchini into ribbons using a vegetable peeler or a mandolin.
- In a mixing bowl, toss the zucchini with the basil. Transfer to a large serving platter. Arrange the tomatoes and the mozzarella on top of the bed of zucchini.
- Pour the dressing on top of the prepared salad, then sprinkle the top with salt and pepper, seasoning to taste.
Tip: The dressing can be made ahead of time and stored in the refrigerator until ready to use.