Description
This Cucumber Caprese Salad is a refreshing, crisp take on the traditional Caprese. It swaps tomatoes for juicy cucumber while keeping all the creamy mozzarella and fragrant basil. Drizzled with balsamic glaze, it’s the perfect summer side dish or light lunch.
Ingredients
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2 large cucumbers, sliced into half-moons
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1 cup cherry tomatoes, halved
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8 oz fresh mozzarella balls (bocconcini), halved
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1/4 cup fresh basil leaves, torn or chopped
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2 tablespoons extra virgin olive oil
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1 tablespoon balsamic glaze
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Salt and pepper to taste
Instructions
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In a large bowl, combine sliced cucumbers, cherry tomatoes, and mozzarella.
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Add the fresh basil and gently toss everything together.
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Drizzle with olive oil and season with salt and pepper.
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Finish with a drizzle of balsamic glaze just before serving.
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Serve immediately or chill for 15–20 minutes for extra flavor.
Notes
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Use English or Persian cucumbers for best texture (they’re less watery).
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If you don’t have balsamic glaze, reduce regular balsamic vinegar over low heat until thickened.
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Add avocado for a creamier version.