Juicy Cucumber Caprese Salad (Printable)
Crisp cucumbers, cherry tomatoes and mozzarella with basil and balsamic — a bright, no-cook summer dish.
# What You'll 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 left 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
# Method:
01 - Place sliced cucumbers, halved tomatoes, and mini mozzarella balls in a large mixing bowl.
02 - Drizzle extra-virgin olive oil over the contents, sprinkle with sea salt and freshly ground black pepper, and toss gently to coat all ingredients evenly.
03 - Add fresh basil leaves and lightly toss again to distribute the fragrance throughout the salad.
04 - Transfer the mixture to a serving platter or bowl, arranging for an attractive presentation.
05 - Drizzle balsamic glaze just before serving to impart a tangy finish. Serve immediately, chilled or at room temperature as desired.
# Expert Hints:
01 -
- This salad might become your secret trick for taking potluck tables by surprise.
- Cucumber keeps things crisp even if you prep ahead, which is a lifesaver when guests linger.
02 -
- If you skip drying the mozzarella, the whole salad can turn unexpectedly runny—trust me, I learned the hard way!
- Switching up the order of tossing (basil in last) keeps the leaves from darkening and losing their fragrance.
03 -
- Choosing cucumbers with thin skin (like Persian or English) saves you peeling time and adds snap.
- A finishing drizzle of your best olive oil before serving is a trick I reserve for guests—or when I want to feel like one myself.