Cucumber Caprese Salad: A Refreshing Twist on a Classic Delight
Cucumber Caprese Salad combines fresh cucumber, tomatoes, mozzarella, and basil for a delightful dish.
Equipment
- Bowl
- Cutting board
- knife
Ingredients
Vegetables
- 1 each English cucumber or 2 Persian cucumbers, thinly sliced
- 1 pint cherry or grape tomatoes halved
- ¼ cup red onion thinly sliced
- ¼ cup fresh basil leaves torn or chopped
Dairy
- 8 oz mozzarella pearls or cubed fresh mozzarella
Condiments
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze or reduction
- Salt to taste
- freshly ground black pepper to taste
- crushed red pepper flakes optional
Instructions
Preparation Steps
- 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
Use fresh, high-quality mozzarella and balsamic glaze for the best flavor. Add basil just before serving to prevent browning. Store leftovers in the fridge for up to 2 days.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 8gProtein: 6gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 5IUVitamin C: 15mgCalcium: 200mgIron: 1mg
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