Description
Easy Cucumber Caprese Salad: Fresh basil, juicy tomatoes, creamy mozzarella, and crisp cucumbers tossed in a tangy balsamic glaze. Refreshing and delightful!
Ingredients
Scale
- 2 large English cucumbers (about 1½ pounds), thinly sliced
- 1 pint (10 oz/285g) cherry or grape tomatoes, halved
- 8 oz (225g) fresh mozzarella pearls, drained
- ¼ cup (10g) fresh basil leaves, torn or thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze or reduction
- 1 teaspoon flaky sea salt
- ½ teaspoon freshly ground black pepper
- Optional: 1 clove garlic, minced
Instructions
- Step 1: Prepare the Cucumbers Start by washing your cucumbers thoroughly under cool water. If using English cucumbers, you can leave the skin on for added color and nutrition. For regular cucumbers, peel them first. Slice the cucumbers into thin (approximately ¼-inch) rounds, ensuring consistent thickness for even texture throughout your **Easy Cucumber Caprese Salad**. If your cucumbers seem watery, place the sliced rounds in a colander, sprinkle with a teaspoon of salt, and let sit for 15-20 minutes to draw out excess moisture, then pat dry with paper towels.
- Step 2: Prepare the Tomatoes and Mozzarella Wash your cherry or grape tomatoes and slice them in half lengthwise, creating perfect bite-sized pieces that release their juices into the salad. Drain the mozzarella pearls thoroughly and pat them dry with paper towels—this prevents the cheese’s moisture from diluting your dressing. If you’re using a larger ball of fresh mozzarella instead, cut it into ½-inch cubes that match the size of your other ingredients.
- Step 3: Prepare the Herbs and Dressing Pick fresh basil leaves from their stems, wash them gently, and pat dry. Either tear the larger leaves into smaller pieces or stack them, roll tightly, and slice into thin ribbons (chiffonade). For the dressing, combine your extra virgin olive oil with the optional minced garlic and set aside to infuse while you assemble the salad. This allows the garlic flavor to permeate the oil without overpowering the delicate ingredients.
- Step 4: Assemble Your Salad In a large bowl, gently combine the cucumber slices, halved tomatoes, and mozzarella pearls. Add the prepared basil, reserving a small amount for garnish. Pour the olive oil over the ingredients, season with salt and freshly ground black pepper, and toss everything together very gently using two spoons or your hands. Your goal is to coat everything evenly with the dressing while maintaining the integrity of each ingredient, especially the soft mozzarella.
- Step 5: Final Touches Transfer your **Easy Cucumber Caprese Salad** to a serving platter or bowl. Drizzle the balsamic glaze in a decorative pattern across the top of the salad—the thick consistency allows it to sit beautifully on top rather than pooling at the bottom. Sprinkle with the reserved basil, an additional pinch of flaky sea salt, and if desired, a final turn of black pepper. For the best flavor experience, let your salad rest at room temperature for 10-15 minutes before serving, allowing the flavors to meld together perfectly.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Americaine
Nutrition
- Serving Size: 1.5 cups
- Calories: 290 calories per serving
- Sugar: 7g
- Sodium: 690mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg
Keywords: Easy Cucumber Caprese Salad