Juicy Cucumber Caprese Salad (Printable Version)
Crisp cucumbers meet classic Caprese with ripe tomatoes, mozzarella, and fresh basil in tangy balsamic dressing.
# 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:
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.
03 - In a small bowl, whisk together the olive oil, balsamic glaze, salt, and black pepper until well combined.
04 - Drizzle the dressing over the salad and toss gently to coat all ingredients.
05 - Serve immediately, garnished with extra basil leaves if desired.
# Expert Advice:
01 -
- The cool crisp cucumbers add the perfect refreshing crunch that classic Caprese sometimes misses
- It comes together in fifteen minutes flat but looks like you spent twice as long on it
02 -
- I once made this four hours ahead and the cucumbers released too much water, turning the dish into soup
- Room temperature ingredients make such a difference in flavor that I now take everything out thirty minutes before starting
03 -
- I learned to pat the mozzarella dry with paper towels before adding it to prevent the salad from getting watery
- Letting the dressed salad sit for just five minutes before serving helps the flavors meld together beautifully