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Cucumber Caprese Salad

A refreshing summer salad combining crisp cucumbers with traditional caprese flavors of mozzarella, tomatoes, and basil
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Prep Time 10 minutes
Servings: 4
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 3 large cucumbers, sliced into rounds
  • 8 oz fresh mozzarella cheese, sliced or torn into chunks
  • 2 cups cherry tomatoes, halved
  • 1/2 cup fresh basil leaves
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • balsamic glaze for drizzling (optional)

Method
 

  1. Wash and slice cucumbers into 1/4-inch rounds, keeping slices uniform. Pat cucumber slices gently with paper towels to remove excess moisture.
  2. Layer the cucumber rounds on a large platter or serving dish, overlapping them slightly.
  3. Scatter the mozzarella chunks and halved cherry tomatoes over the cucumbers. Tear basil leaves with your hands and add to the salad.
  4. Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl until emulsified. Taste and adjust seasoning as needed.
  5. Drizzle the dressing evenly over the entire salad. Add a swirl of balsamic glaze just before serving if desired.

Notes

Make up to 2 hours ahead and store covered in refrigerator - flavors improve as they meld. Pat cucumber slices with paper towels to remove excess moisture. Tear basil leaves by hand rather than cutting to prevent bruising. Don't slice cucumbers too thick or assemble too far in advance. Refrigerate leftovers up to 2 days, drain accumulated liquid before serving.