Juicy Cucumber Caprese Salad (Printable)
Cucumbers, cherry tomatoes and mini mozzarella with basil, olive oil and balsamic glaze—ready in 15 minutes.
# What You 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 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
# How-To:
01 - Place sliced cucumbers, halved tomatoes, and mozzarella balls in a large mixing bowl.
02 - Drizzle with extra-virgin olive oil, sprinkle with sea salt and black pepper, then gently toss to coat evenly.
03 - Add in fresh basil leaves and lightly toss again to distribute.
04 - Transfer mixture to a serving platter or bowl for presentation.
05 - Drizzle balsamic glaze over just before serving for enhanced flavor.
06 - Serve immediately, chilled or at room temperature as desired.
# Expert Tips:
01 -
- This salad makes every ingredient shine without cooking a thing—like the easiest summer party trick.
- I keep coming back to it because it compliments just about any main, and leftovers make the simplest lunch.
02 -
- I once made the mistake of salting too early—the cucumbers released water and the salad turned soupy, so salt right before serving.
- When I switched to using thick balsamic glaze instead of vinegar, the salad finally popped with just the right zing.
03 -
- Pile your ingredients in a wide, shallow bowl for easier tossing and prettier presentation.
- Let everything rest for five minutes after tossing with olive oil so flavors have time to mingle.