Cucumber Caprese Salad: The Freshest Twist on a Classic Delight
A refreshing take on a classic, this Cucumber Caprese Salad combines crisp cucumbers, juicy tomatoes, and creamy mozzarella for a light and delightful dish.
Equipment
- Cutting board
- Sharp Knife
- Salad bowl
- Small whisk or spoon
- Mandoline slicer
Ingredients
- 1 medium English cucumber or 2 Persian cucumbers, thinly sliced
- 1 pint cherry or grape tomatoes halved
- 8 oz mozzarella pearls or cubed fresh mozzarella
- ¼ cup red onion thinly sliced
- ¼ cup fresh basil leaves torn or chopped
- 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, for a kick
Instructions
- Prep the Veggies: Slice cucumbers, halve the tomatoes, thinly slice the red onion, and tear the basil.
- Combine: In a large bowl, gently toss the cucumbers, tomatoes, mozzarella pearls, red onion, and basil together.
- Dress: Drizzle with olive oil and balsamic glaze. Season with salt, pepper, and red pepper flakes if desired.
- Toss & Serve: Lightly toss everything to coat. Serve immediately, or chill for 30 minutes to let the flavors meld.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. It's best eaten fresh, but the flavors continue to blend beautifully by the next day. Note: cucumbers may release water over time, so drain lightly before serving leftovers.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 12gSaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 200mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 25mgCalcium: 200mgIron: 1mg
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