Juicy Cucumber Caprese Salad (Printable)

Fresh cucumbers, tomatoes, and mozzarella tossed in balsamic dressing

# 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
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper

# Steps:

01 - Combine sliced cucumbers, halved cherry tomatoes, and halved mozzarella balls in a large salad bowl.
02 - Add torn basil leaves and toss gently to distribute evenly throughout the salad.
03 - Whisk together olive oil, balsamic glaze, sea salt, and black pepper in a small bowl until thoroughly combined.
04 - Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Serve immediately, garnished with additional basil leaves if desired.

# Expert Tips:

01 -
  • The cucumbers add this incredible cool crunch that makes regular Caprese feel heavy by comparison
  • It comes together in literally fifteen minutes but looks like something from a fancy Italian bistro
02 -
  • I learned the hard way that you should never add the dressing until right before serving or the cucumbers will start weeping water and everything gets watery
  • If you can find those small Persian cucumbers, you don't even need to peel them, the skin stays tender and adds beautiful color
03 -
  • If your cucumbers have especially thick seeds, scoop them out with a spoon before slicing, nobody likes that watery mushy middle section
  • The key is using really ripe tomatoes that still have some firmness, mealy tomatoes will ruin the whole experience

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