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Juicy Cucumber Caprese Salad

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A bright and crunchy salad made with fresh cucumber, cherry tomatoes, mozzarella, and basil, dressed simply with olive oil and balsamic vinegar.

Ingredients

Scale
  • 1 large cucumber (English or Persian preferred), rinsed
  • 1 cup cherry tomatoes, halved
  • 8 oz fresh mozzarella balls (bocconcini or ciliegine)
  • Fresh basil leaves, torn or whole small leaves
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar (or balsamic glaze for a sweeter finish)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Trim the cucumber, then slice it into rounds or half-moons, about 1/4-inch thick for a pleasant crunch.
  2. Halve the cherry tomatoes so they release a little juice but still hold shape.
  3. Drain and gently pat the mozzarella balls dry. Tear larger basil leaves into bite-size pieces.
  4. In a large bowl, combine the cucumber slices, halved tomatoes, mozzarella, and basil.
  5. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
  6. Toss gently just until everything is evenly coated. Serve immediately to preserve crunch and freshness.

Notes

For best results, serve chilled or at cool room temperature. Store leftovers in an airtight container for up to 24 hours.

Nutrition

Find it online: https://www.simplefamilydishes.com/juicy-cucumber-caprese-salad-2/