Juicy Cucumber Caprese Salad (Print)
Crisp cucumbers meet ripe tomatoes and creamy mozzarella in a tangy balsamic glaze.
# 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 throughout the salad.
03 - In a small bowl, whisk together the olive oil, balsamic glaze, salt, and black pepper until well combined and emulsified.
04 - Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Serve immediately, garnished with extra basil leaves if desired.
# Expert Advice:
01 -
- No cooking required means your kitchen stays cool even on the hottest days
- The balsamic glaze creates an instant restaurant style presentation
- Leftovers actually taste better the next day as flavors meld
02 -
- Cucumbers release water when salted, so dress this salad right before serving
- Room temperature ingredients absorb the dressing better than cold ones
03 -
- Pat cucumbers dry after slicing to prevent watery dressing
- Add the salt at the very end to keep everything crisp