Juicy Cucumber Caprese Salad (Printer-Friendly)
Crisp cucumber and cherry tomato Caprese with mini mozzarella, basil, olive oil and balsamic - ready in 15 minutes.
# What You'll Need:
→ 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
# How-To Steps:
01 - Place sliced cucumbers, halved tomatoes, and mini mozzarella balls in a large mixing bowl.
02 - Drizzle extra-virgin olive oil over the mixture, then season with sea salt and black pepper. Gently toss with salad tongs to coat all ingredients evenly.
03 - Add fresh basil leaves to the bowl and lightly toss one more time to distribute the herbs.
04 - Transfer prepared salad to a serving platter or bowl.
05 - Just before serving, drizzle balsamic glaze over the salad for a tangy finish.
06 - Present immediately, chilled or at room temperature as desired.
# Expert Hints:
01 -
- The cucumbers bring new life to this classic and make every bite extra refreshing.
- It requires zero cooking and comes together in under 15 minutes, which is a summer lifesaver.
02 -
- If you layer the salad too early, the cucumbers can get soggy from the salt—always add and toss right before serving.
- I once forgot to drain the mozzarella, and the salad ended up soupy—now I always pat them dry with a paper towel.
03 -
- If you can find multi-colored cherry tomatoes, use them—they make the salad extra inviting.
- Let the mozzarella sit out for a few minutes before assembling, so it&aposs at its creamiest.