Juicy Cucumber Caprese (Print Version)
Crisp cucumber, sweet tomatoes, creamy mozzarella and basil tossed with olive oil and a balsamic finish.
# 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
# Directions:
01 - In a large bowl, add the sliced cucumbers, halved cherry or grape tomatoes, and drained, halved mini mozzarella balls.
02 - Drizzle the mixture with extra-virgin olive oil, sprinkle with sea salt and freshly ground black pepper. Toss gently to coat all ingredients evenly.
03 - Add the fresh basil leaves and lightly toss again to distribute.
04 - Transfer the salad mixture to a serving platter or bowl.
05 - Drizzle with balsamic glaze immediately before serving for a tangy finish.
06 - Serve at once and enjoy either chilled or at room temperature.
# Expert Tips:
01 -
- This salad is the secret weapon I rely on when the temperature climbs and cooking feels unbearable.
- There&aposs a playful mix of bright flavors and textures that always makes people ask for seconds.
02 -
- If you rush and add the balsamic glaze too early, it can make everything turn a little murky.
- Draining the mozzarella well makes all the difference—no one wants a soggy salad.
03 -
- Let the salad rest five minutes before serving so the juice runs and flavors open up.
- A little extra fresh basil just before serving wakes up the whole bowl.