Description
A refreshing twist on the classic Caprese salad, this Cucumber Caprese Salad is a perfect summer dish. Juicy cherry tomatoes, crisp cucumber, creamy mozzarella, and fresh basil are tossed in a simple vinaigrette for a vibrant and flavorful salad.
Ingredients
Scale
Salad:
- 2 cups cherry tomatoes, halved
- 1 large cucumber, sliced into thin rounds or half-moons
- 8 ounces fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil leaves, torn
Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- Salt and freshly ground black pepper to taste
Instructions
- Combine Ingredients: In a large bowl, combine cherry tomatoes, cucumber slices, and halved mozzarella balls.
- Add Basil: Add torn basil leaves and gently toss to mix.
- Add Dressing: Drizzle olive oil over the salad and season with salt and pepper. Drizzle balsamic glaze just before serving.
- Serve: Serve chilled or at room temperature for the best flavor.
Notes
- You can substitute mozzarella balls with diced fresh mozzarella if needed.
- For a tangy twist, add a splash of red wine vinegar.
- This salad is best served fresh but can be stored in the fridge for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 25mg
