Juicy Cucumber Caprese Salad (Print Version)
Crisp cucumber, halved tomatoes and mini mozzarella with basil and balsamic — a bright summer dish, ready in 15 minutes.
# What You 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:
01 - In a large bowl, combine the sliced cucumbers, halved tomatoes, and mini mozzarella balls.
02 - Drizzle with extra-virgin olive oil and sprinkle with sea salt and black pepper. Toss gently to evenly coat.
03 - Add fresh basil leaves and gently toss again to distribute.
04 - Transfer the mixture to a serving bowl or platter.
05 - Drizzle balsamic glaze over the salad just before serving.
06 - Serve immediately, chilled or at room temperature.
# Expert Advice:
01 -
- Each bite gives you a juicy pop of cucumber and tomato, perfectly balanced by creamy cheese.
- The simple prep makes it your secret weapon for spontaneous get-togethers or busy weeknights.
02 -
- If you overdress the salad or let it sit too long, the cucumbers release water and drown the flavors—assemble just before serving.
- Switching from regular balsamic vinegar to glaze changed how happily the salad was devoured: the glaze truly makes every bite sing.
03 -
- If making ahead, prep everything but wait to toss with dressing and basil until ready to serve.
- A drizzle of really good olive oil at the end can rescue a lackluster batch of veggies.