Print
Description
A refreshing and light twist on the classic Caprese salad, featuring crisp cucumbers alongside tomatoes, mozzarella, and basil.
Ingredients
- 2 large English cucumbers, sliced into ¼-inch rounds
- 1 pint cherry or grape tomatoes, halved
- 8 ounces fresh mozzarella pearls (or a large ball, diced)
- ½ cup fresh basil leaves, roughly chopped or torn
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze, plus more for drizzling
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large serving bowl, combine the sliced cucumbers, halved cherry tomatoes, and mozzarella pearls.
- Add the chopped fresh basil to the bowl.
- In a small separate bowl, whisk together the extra-virgin olive oil, balsamic glaze, salt, and pepper to create the dressing.
- Pour the dressing over the cucumber and tomato mixture.
- Gently toss everything together until all the ingredients are evenly coated with the dressing.
- Let the salad sit for about 10 minutes to allow the flavors to marinate.
- Drizzle with a little extra balsamic glaze just before serving if desired.
- Serve chilled or at room temperature.
Notes
- For a creamier texture, you can use burrata instead of fresh mozzarella.
- Add a pinch of red pepper flakes to the dressing for a touch of heat.
- This salad can be made ahead of time, but it’s best to add the dressing just before serving to prevent the cucumbers from becoming too watery.