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A vibrant, overhead shot of a fresh Cucumber Caprese Salad in a white bowl, featuring crisp cucumber, juicy tomatoes, creamy mozzarella, and basil, drizzled with olive oil and balsamic glaze.
recipessoft.com

Cucumber Caprese Salad

Cool off with a refreshing Cucumber Caprese Salad! This easy, no-cook recipe is the perfect healthy summer side dish or light lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method

Ingredients
  

  • 1 large English cucumber, thinly sliced
  • 2 cups cherry tomatoes, halved
  • 8 oz (225g) fresh mozzarella balls (ciliegine or bocconcini), drained
  • 1/4 cup fresh basil leaves, torn
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic glaze (or reduction)
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste

Method
 

  1. Prep the ingredients: Wash and thinly slice the cucumber. Halve the cherry tomatoes. If using large mozzarella balls, drain any liquid and cut them into bite-sized cubes. Tear the basil leaves.
  2. Combine: In a large serving bowl, gently combine the sliced cucumber, halved tomatoes, and mozzarella
  3. Add herbs: Scatter the torn basil leaves over the salad.
  4. Dress: Just before serving, drizzle the extra virgin olive oil and balsamic glaze over the salad.
  5. Season: Season generously with sea salt and freshly cracked black pepper.
  6. Toss and serve: Gently toss the salad to coat all ingredients evenly in the dressing. Serve immediately.
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