Description
This Cucumber Caprese Salad is a refreshing spin on the classic, featuring crisp cucumber slices, juicy cherry tomatoes, mozzarella pearls, and fragrant basil. Tossed with olive oil and drizzled with balsamic glaze, it’s the perfect no-cook dish for warm days.
Ingredients
– 1 English cucumber or 2 Persian cucumbers, thinly sliced
– 1 pint cherry or grape tomatoes, halved
– 8 oz mozzarella pearls (or cubed fresh mozzarella)
– ¼ cup red onion, thinly sliced
– ¼ cup fresh basil leaves, torn or chopped
– 2 tablespoons extra virgin olive oil
– 1 tablespoon balsamic glaze (or reduction)
– Salt and freshly ground black pepper, to taste
– Optional: crushed red pepper flakes
Instructions
1. Slice the cucumbers, halve the tomatoes, and thinly slice the red onion.
2. In a bowl, combine cucumber, tomatoes, mozzarella, onion, and basil.
3. Drizzle with olive oil and balsamic glaze. Season with salt, pepper, and red pepper flakes if using.
4. Toss gently until everything is well coated.
5. Serve immediately or refrigerate for 15–30 minutes before serving.
Notes
– Use fresh, high-quality mozzarella and balsamic glaze for the best flavor.
– Add basil just before serving to prevent browning.
– Store leftovers in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
Keywords: cucumber caprese salad, summer salad, mozzarella tomato cucumber salad, fresh Italian salad, picnic salad, no cook salad