Cucumber Caprese Salad

A refreshing and light twist on the classic Caprese salad, featuring crunchy cucumbers, juicy tomatoes, and creamy mozzarella, drizzled with olive oil and balsamic vinegar.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Appetizer, Salad

Cuisine: Italian

Calories: 200

Ingredients Method Notes

Ingredients

Salad Ingredients

2 large cucumbers, sliced into rounds Use small, firm cucumbers for the best crunch, like English cucumbers.
1 cup cherry tomatoes, halved
1 cup mozzarella balls Fresh mozzarella works best; can substitute with feta or goat cheese.
1/4 cup fresh basil leaves, torn
2 tablespoons olive oil
2 tablespoons balsamic vinegar Can substitute with red wine vinegar or apple cider vinegar.
to taste salt
to taste pepper

Method

Preparation

Slice the cucumbers into rounds.
Add halved cherry tomatoes and mozzarella balls to a large bowl.
Gently toss in torn basil leaves.
Drizzle olive oil and balsamic vinegar over the salad.
Season with salt and pepper to taste.
Combine everything thoroughly.
Serve right away or let it chill for 30 minutes for better flavor.

Notes

Cucumber Caprese Salad is best served fresh. Can be served alone or as a side dish. Store leftovers in an airtight container in the refrigerator and consume within a day or two.