Cucumber Caprese Salad (Printer-friendly)
Fresh cucumbers, cherry tomatoes, and mozzarella with basil and balsamic glaze
# What You'll Need:
→ Vegetables & Herbs
01 - 2 large cucumbers, sliced into half-moons
02 - 2 cups cherry tomatoes, halved
03 - 1/4 cup fresh basil leaves, torn
→ Cheese
04 - 8 oz fresh mozzarella balls (ciliegine), halved
→ Dressing
05 - 3 tbsp extra virgin olive oil
06 - 2 tbsp balsamic glaze (or balsamic reduction)
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper
# Directions:
01 - In a large salad bowl, combine the sliced cucumbers, halved cherry tomatoes, and halved mozzarella balls.
02 - Add the torn basil leaves and gently toss to distribute evenly throughout the salad.
03 - In a small bowl, whisk together the olive oil, balsamic glaze, salt, and black pepper until well combined and emulsified.
04 - Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately, garnished with extra basil leaves if desired.
# Expert Advice:
01 -
- It comes together in literally fifteen minutes, making it perfect for those weeknight evenings when cooking feels impossible
- The cool crisp cucumbers balance the rich mozzarella in a way that traditional caprese just cannot match
02 -
- Making this ahead is tricky—the cucumbers will release water and turn the whole thing soggy after about an hour
- If you must prep in advance, keep the dressing separate and toss everything together literally right before serving
03 -
- Use a vegetable peeler to strip away some of the cucumber skin in alternating stripes—it makes the salad look restaurant quality and takes literally no extra time
- If you only have regular balsamic vinegar, simmer it on low heat for about ten minutes until it reduces by half and becomes syrupy