Description
A crisp, refreshing twist on the classic Caprese, this cucumber version is a summer staple—vibrant, hydrating, and full of fresh flavors.
Ingredients
Scale
- 1 large English cucumber (or 2–3 Persian cucumbers), thinly sliced
- 1 pint cherry or grape tomatoes, halved
- 8 oz fresh mozzarella balls (ciliegine or bocconcini), halved
- 1/4 cup fresh basil leaves, torn or thinly sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze (store-bought or homemade)
- Salt and freshly ground black pepper, to taste
Instructions
- Slice the cucumber into thin rounds. Halve the cherry tomatoes and the mozzarella balls. Tear or chiffonade the basil.
- In a large mixing bowl, gently toss together the cucumbers, tomatoes, and mozzarella. Drizzle in the olive oil and season with salt and pepper to taste.
- Just before serving, mix in the fresh basil leaves to keep them from wilting and browning.
- Transfer the salad to your serving platter or bowl. Drizzle the balsamic glaze over the top in a zigzag pattern.
- Taste and adjust seasoning if needed. Serve immediately and enjoy!
Notes
For best results, use fresh basil and add the balsamic glaze right before serving. You can also add avocado, burrata, or red onion for variety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 25mg
Keywords: cucumber, caprese, salad, mozzarella, tomato, summer, no-cook