Cucumber Caprese Salad

A vibrant and refreshing salad combining crisp cucumbers, juicy tomatoes, and creamy mozzarella, perfect for any occasion.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Appetizer, Salad

Cuisine: Italian

Calories: 200

Ingredients Method Notes

Ingredients

Fresh Ingredients

1 each English cucumber or 2 Persian cucumbers, thinly sliced Choose firm cucumbers to avoid mushy bites.
1 pint cherry or grape tomatoes, halved
8 oz mozzarella pearls (or cubed fresh mozzarella) Don’t skip on the balsamic glaze; it’s a flavor superstar!
¼ cup red onion, thinly sliced
¼ cup fresh basil leaves, torn or chopped Always use the freshest basil for an aromatic hit.

Dressing and Seasoning

2 tablespoons extra virgin olive oil
1 tablespoon balsamic glaze (or reduction)
to taste Salt and freshly ground black pepper
to taste crushed red pepper flakes Optional

Method

Preparation

Slice the cucumbers, halve the tomatoes, and thinly slice the red onion.
In a bowl, combine cucumber, tomatoes, mozzarella, onion, and basil.
Drizzle with olive oil and balsamic glaze. Season with salt, pepper, and red pepper flakes if using.
Toss gently until everything is well coated.
Serve immediately or refrigerate for 15–30 minutes before serving.

Notes

This salad can be stored in the fridge for 1-2 days. For best texture, do not dress the salad until right before serving. Variations include adding avocado for creaminess or quinoa for added protein. Vegan option available by omitting cheese.