Description
Crisp, cool, and ready in minutes – this Fresh Cucumber Caprese Salad is what summer eating dreams are made of. One bite and you’ll be hooked on this refreshing twist on the Italian classic.
Ingredients
Scale
- 2 medium English cucumbers (about 1 pound), thinly sliced
- 1 pint (2 cups) cherry or grape tomatoes, halved
- 8 oz (225g) fresh mozzarella pearls, drained
- 1/4 cup fresh basil leaves, torn or thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano (optional)
Instructions
- Wash and slice the English cucumbers into 1/4-inch thick rounds and place in a large bowl.
- Halve the cherry tomatoes and add to the bowl with the cucumbers.
- Add the drained mozzarella pearls to the bowl along with most of the torn basil leaves.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, pepper, and dried oregano.
- Pour the dressing over the salad ingredients and gently toss to combine.
- Let the salad rest for 5 minutes to allow flavors to meld.
- Just before serving, drizzle with balsamic glaze and garnish with remaining fresh basil.