Juicy Cucumber Caprese Salad (Printable)

Crisp cucumber, cherry tomatoes and mini mozzarella tossed with basil, olive oil and a balsamic glaze for a bright summer salad.

# What You Need:

→ Vegetables & Greens

01 - 2 cups cucumber, thinly sliced
02 - 2 cups cherry or grape tomatoes, halved
03 - 1/3 cup fresh basil leaves, torn or whole

→ Cheese

04 - 1 cup mini mozzarella balls (bocconcini), drained and halved

→ Dressing

05 - 3 tablespoons extra-virgin olive oil
06 - 1 1/2 tablespoons balsamic glaze
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - In a large bowl, add sliced cucumbers, halved tomatoes, and mini mozzarella balls.
02 - Drizzle with extra-virgin olive oil, sprinkle with sea salt and black pepper, and toss gently to coat all components evenly.
03 - Add fresh basil leaves and toss lightly to distribute without bruising.
04 - Transfer mixture to a serving platter or bowl for presentation.
05 - Drizzle balsamic glaze over the salad just before serving to enhance flavor and appearance.
06 - Serve immediately, enjoyed chilled or at room temperature.

# Expert Tips:

01 -
  • Cucumbers add a crisp, refreshing bite that keeps you coming back for another forkful.
  • This salad is ridiculously quick but looks and tastes like you fussed over it for ages.
02 -
  • If you toss in the basil too early, it bruises and wilts—I learned that after an unfortunate wilted salad at a dinner party.
  • Slicing cucumbers too thick means they steal the show and the salad loses its delicate balance—keep them dainty.
03 -
  • Layer the ingredients when serving in a large platter; it looks spectacular and is easier to serve.
  • Never skip halving the mozzarella balls—they marinate better that way and you get more flavor in every bite.

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