Cucumber Caprese Salad
A refreshing salad combining cucumbers, tomatoes, mozzarella, and basil, perfect for warm days or as a light side dish.
Ingredients
Fresh Ingredients
- 1 English cucumber 1 English cucumber or 2 Persian cucumbers, thinly sliced Use firm cucumbers for crispness.
- 1 pint 1 pint cherry or grape tomatoes, halved Ripe tomatoes enhance flavor.
- 8 oz 8 oz mozzarella pearls (or cubed fresh mozzarella) Fresh mozzarella is recommended for creaminess.
- ¼ cup ¼ cup red onion, thinly sliced Adjust amount to taste.
- ¼ cup ¼ cup fresh basil leaves, torn or chopped Fresh basil adds flavor.
Dressings and Seasonings
- 2 tablespoons 2 tablespoons extra virgin olive oil
- 1 tablespoon 1 tablespoon balsamic glaze (or reduction) Use balsamic reduction for a sweeter taste.
- to taste Salt and freshly ground black pepper, to taste
- optional Crushed red pepper flakes Add for extra heat if desired.
Instructions
Preparation
- Slice the cucumbers, halve the tomatoes, and thinly slice the red onion.
- In a bowl, combine cucumber, tomatoes, mozzarella, onion, and basil.
- Drizzle with olive oil and balsamic glaze. Season with salt, pepper, and red pepper flakes if using.
- Toss gently until everything is well coated.
- Serve immediately or refrigerate for 15–30 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to two days. Not suitable for freezing. If reheating, do so gently in a microwave.