Juicy Cucumber Caprese Salad (Printer-Friendly)

Fresh cucumbers, tomatoes, and mozzarella with basil and balsamic glaze.

# What You'll 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 - Combine the sliced cucumbers, halved cherry tomatoes, and halved mozzarella balls in a large salad bowl.
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 -
  • Its the perfect no-cook solution when you want something impressive but absolutely refuse to heat up your kitchen
  • The contrast of cool crisp cucumbers with creamy mozzarella and that tangy balsamic finish makes every bite feel restaurant special
02 -
  • This salad starts releasing water as soon as the salt hits the cucumbers, so dress it right before serving or things get sad and watery fast
  • Balsamic glaze is different from regular balsamic vinegar and worth seeking out, but in a pinch you can reduce vinegar in a tiny pan until syrupy
03 -
  • Use a vegetable peeler to stripe the cucumber skin instead of removing it completely for a prettier presentation
  • Let the mozzarella sit at room temperature for about 15 minutes before serving for maximum creaminess

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