Every month, Health Initiatives is cooking up a new healthy recipe for you to try. Check them out below!

Savor the Summer Squash Caprese Salad

Squash and zucchini noodles with tomatoes and mozzarella
This light and tasty dish captures the flavors and colors of summer!


  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon garlic, minced
  • Salt and pepper, to taste


  • 2 small summer squash (zucchini or yellow), ends trimmed
  • 1 cup chickpeas, drained and rinsed or cooked from dry (or other bean of choice)
  • 3/4 cups grape or cherry tomatoes, halved (try a variety of colors of tomatoes)
  • 4 oz fresh mozzarella, bite sized pieces (can omit for vegan dish)
  • 2 tablespoons fresh basil, chopped (can substitute dry)
  • Salt and Pepper, to taste
  1. To make the dressing, combine olive oil, vinegar, garlic, salt, and pepper in a small bowl or jar and whisk/shake to combine and set aside. (Tip: you can use a immersion blender of other small blender to emulsify dressing faster and more completely)
  2. Use a spiralizer to make the squash into “noodles.” (Tip: Spiralizer not necessary: you can use a vegetable peeler or slice by hand instead.)
  3. In a large bowl, combine noodles, beans, tomatoes, mozzarella cheese, and basil. Toss to combine ingredients, drizzle dressing over salad and season with salt and pepper, to taste. (Tip: If you prefer a warm dish, you can heat veggie noodles over medium-high heat with olive oil for 3-5 minutes and then combine with other ingredients to finish.)

Explore variations on this dish by trying different types of beans or cheeses- the combinations are endless!