Zesty Zoodle Salad with O Fig Balsamic Vinegar


  • 2 tomatoes, quartered or 12 cherry tomatoes, halved
  • 2 medium to large zucchinis
  • 1 cucumber, peeled, de-seeded and cut into half moons
  • 12 fresh basil leaves
  • ¼ cup O California Extra Virgin Olive Oil
  • ¼ cup O Fig Balsamic Vinegar
  • Fresh cracked pepper and sea salt, to taste
  • Crumbled goat cheese (optional), to sprinkle
Print this:

Zesty Zoodle Salad with O Fig Balsamic Vinegar


We are big fans of zucchini noodles, also affectionately known as “zoodles.” Skeptical of the buzz about zoodles? Squash any doubts! Zoodles offer a nutrient-packed, low-calorie and low-carb alternative to traditional pasta. Zucchinis and other summer squashes are full of fiber, protein and antioxidants, and are super hydrating. Can something so healthy truly be as tasty as a bowl full of pasta? With a little help from some naturally flavorful friends — you bet!


  1. Whisk the O California Extra Virgin Olive Oil and O Fig Balsamic Vinegar together with salt and pepper and set aside.
  2. Take a vegetable peeler and peel zucchini, then use spiralizer to create curly zucchini noodles (also known as “zoodles.”)
  3. Next, mix everything together, gently toss with vinaigrette and let sit at room temperature for 30 minutes before serving.

Tip: Don’t have a spiralizer? Don’t fret. You can achieve a similar outcome with a vegetable peeler or grater. However, we have to admit we’re big fans of spiralizers. Apples, beets, carrots and a long list of other fresh fruits and veggies can be spiralized to create countless healthy dishes.