Juicy Cucumber Caprese Salad (Printable)

Crisp cucumbers meet ripe tomatoes and fresh mozzarella in a balsamic-basil dressing. Perfect for quick, light meals.

# 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 Cook:

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 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. For maximum freshness, serve chilled.

# Expert Tips:

01 -
  • Its the perfect balance of cool crisp vegetables against rich creamy mozzarella
  • The balsamic glaze adds this incredible sweetness that makes regular salads feel boring
  • Takes literally fifteen minutes from start to finish, no cooking required
02 -
  • The salad gets watery if it sits too long, so always dress it right before serving
  • Room temperature ingredients taste better here than ice cold ones, let the mozzarella sit out for about 15 minutes
  • Balsamic glaze is different from regular balsamic vinegar, it's thicker and sweeter, worth seeking out
03 -
  • Pat your cucumbers and tomatoes dry with a paper towel before tossing, excess water dilutes the dressing
  • Use a glass bowl to toss everything, plastic can sometimes hang onto odors that compete with the fresh flavors

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