Description
A fresh, vibrant twist on the classic Caprese salad, this cucumber caprese salad combines crisp cucumbers, juicy cherry tomatoes, creamy mozzarella balls, fragrant basil, and a sweet-tangy balsamic glaze. Ready in just 15 minutes, it’s the perfect summer side or light main dish.
Ingredients
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2 large cucumbers, sliced (approx. 500 g)
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1 pint (300 g) cherry tomatoes, halved
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8 oz (225 g) fresh mozzarella balls (ciliegine)
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¼ cup (60 ml) fresh basil leaves, torn
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2 tbsp (30 ml) extra virgin olive oil
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1 tbsp (15 ml) balsamic glaze
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Salt and pepper, to taste
Instructions
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In a large bowl, combine sliced cucumbers, halved cherry tomatoes, and mozzarella balls.
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Tear basil leaves into pieces and add to the bowl.
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Drizzle with olive oil and balsamic glaze.
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Season with salt and pepper.
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Toss gently to coat and serve immediately, or chill for up to 30 minutes.
Notes
Use regular mozzarella cut into bite-sized pieces if you don’t have ciliegine.
For the freshest taste, add basil and balsamic glaze right before serving.
Substitute balsamic glaze with good-quality balsamic vinegar or a homemade reduction.
Can be made vegan by replacing mozzarella with avocado or plant-based cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian / Mediterranean