Juicy Cucumber Caprese Salad (Print)
Crisp cucumber and tomatoes with mini mozzarella and basil, dressed in olive oil and balsamic for a bright summer dish.
# Ingredient list:
→ Vegetables & Greens
01 - 2 cups cucumber, thinly sliced
02 - 2 cups cherry or grape tomatoes, halved
03 - 1/3 cup fresh basil leaves, torn or whole
→ Cheese
04 - 1 cup mini mozzarella balls (bocconcini), drained and halved
→ Dressing
05 - 3 tablespoons extra-virgin olive oil
06 - 1 1/2 tablespoons balsamic glaze
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Place sliced cucumbers, halved tomatoes, and mini mozzarella balls in a large mixing bowl.
02 - Drizzle with extra-virgin olive oil, then season with sea salt and freshly ground black pepper. Gently toss until evenly coated.
03 - Add fresh basil leaves and lightly toss once more to distribute.
04 - Transfer to a serving platter or bowl for presentation.
05 - Drizzle balsamic glaze over the top just before serving to enhance flavors.
06 - Serve immediately, chilled or at room temperature as preferred.
# Expert Tips:
01 -
- Tossing cucumbers into the mix gives the salad irresistible crunch and freshness you won’t forget.
- It’s a dish that looks stunning but comes together in less time than it takes to chill a bottle of wine.
02 -
- The first time I overdressed the greens, they lost all their crispness—always dress just before serving.
- Letting the salad sit for five minutes melds the flavors beautifully, but any longer and it gets soggy.
03 -
- Always salt your cucumbers lightly and drain if they’re especially watery—it keeps the salad snappy.
- A balsamic glaze that’s too tart can overwhelm; taste yours first to balance the sweetness.