Begin by spiralizing the zucchini. In a large pot of salted boiling water, blanch the zucchini and cauliflower for about 2-3 minutes until slightly tender but still crisp. Drain well and cool on a baking sheet for approximately 10 minutes.

While the vegetables cool, cook the bacon in a skillet over medium heat until crispy and golden, about 8-10 minutes. Transfer to a paper towel to absorb excess grease.

In a large mixing bowl, combine the cooled zucchini, cauliflower, crispy bacon, mozzarella balls, and halved cherry tomatoes. Gently fold together.

In a separate bowl, whisk together the olive oil, lemon juice, and mixed herbs until fully combined. Pour over the salad ingredients.

Gently toss the salad with tongs until well-coated with the dressing. Check for seasoning before serving.

For best flavor, chill the salad for at least one hour before serving. Alternatively, serve immediately if in a hurry.

When ready to serve, give the salad one last gentle toss and enjoy!