Juicy Cucumber Caprese Salad
A refreshing and vibrant salad combining crisp cucumbers, creamy mozzarella, juicy cherry tomatoes, and fragrant basil, all drizzled with olive oil and balsamic vinegar, perfect for summer gatherings.
Ingredients
Main Ingredients
- 2 large large English cucumbers or 3–4 Persian cucumbers Thin-skinned, crisp cucumbers. English cucumbers have fewer seeds.
- 8 oz fresh mozzarella (ball or bocconcini) Delivers the soft, creamy texture Caprese is known for.
- 2 cups cherry tomatoes, mixed colors if you like Choose ripe and fragrant tomatoes.
- 1 cup fresh basil leaves, loosely packed More for garnish.
Dressing and Seasoning
- 3 tablespoons extra virgin olive oil Use good-quality oil for best flavor.
- 1–2 tablespoons balsamic vinegar Adjust to taste.
- kosher or sea salt, to taste
- freshly ground black pepper, to taste
Instructions
Preparation
- Slice cucumbers and arrange them on a platter.
- Wash and dry cucumbers. Cut into 1/4-inch rounds and arrange in overlapping rows or a circular pattern.
- Lightly salt the cucumber slices if they are watery and let them sit on a paper towel for 10 minutes, then pat dry.
Assembling the Salad
- Halve the cherry tomatoes and add them to the platter.
- Tear fresh mozzarella into bite-sized pieces and distribute evenly.
- Add fresh basil leaves on top.
Dressing
- In a small bowl, whisk together olive oil and balsamic vinegar until well combined. Drizzle over the salad.
- Season with salt and pepper to taste.
Serving
- Serve immediately for the freshest flavors.
Notes
For a smoky twist, grill the cucumber slices. Add protein like chickpeas or grilled shrimp for a heartier option. Store leftovers in an airtight container for up to 24 hours, keeping dressing separate for best texture.