Juicy Cucumber Caprese Salad (Printable)
Crisp cucumbers, juicy tomatoes, and creamy mozzarella in tangy balsamic glaze with fresh basil.
# What You 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
# How To Make It:
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.
03 - In a small bowl, whisk together the olive oil, balsamic glaze, salt, and black pepper until well combined.
04 - Drizzle the dressing over the salad and toss gently to coat all ingredients.
05 - Serve immediately, garnished with extra basil leaves if desired.
# Expert Suggestions:
01 -
- The cucumbers add this incredible crunch that makes regular Caprese feel almost too soft
- You can throw it together in literally fifteen minutes flat
- It somehow tastes even better after the flavors sit for a few minutes
02 -
- I learned the hard way that adding the dressing too far in advance makes the cucumbers release water and turn the whole thing soupy
- Room temperature mozzarella tastes way creamier than cold straight from the fridge, so let it sit out for about twenty minutes before you start
03 -
- Use a vegetable peeler to strip stripes into the cucumber skin instead of peeling it completely for a prettier presentation
- Let the dressed salad sit for just five minutes before serving so the flavors can start mingling