Cucumber Caprese Salad Recipe
This refreshing Cucumber Caprese Salad combines crisp cucumbers, juicy cherry tomatoes, and creamy mozzarella pearls tossed with fresh basil, tangy balsamic glaze, and extra virgin olive oil. It’s a light, easy-to-make salad perfect for summer, offering a delightful twist on the traditional Italian Caprese salad by swapping out the tomatoes-only base with cool cucumber slices for added crunch and hydration.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No cooking, assembling
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 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)
Dressings and Seasonings
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze (or reduction)
- Salt and freshly ground black pepper, to taste
- Optional: crushed red pepper flakes
Instructions
- Prepare the vegetables: Slice the cucumbers thinly, halve the cherry or grape tomatoes, and thinly slice the red onion to ensure all ingredients are bite-sized and evenly textured for a fresh, uniform salad experience.
- Combine ingredients: In a large bowl, gently toss together the sliced cucumbers, halved tomatoes, mozzarella pearls, sliced red onion, and torn basil leaves to evenly distribute all salad components.
- Add dressing and seasonings: Drizzle the extra virgin olive oil and balsamic glaze over the combined ingredients. Season with salt and freshly ground black pepper to taste, and sprinkle crushed red pepper flakes if you prefer a hint of heat.
- Toss the salad: Gently mix everything together until all pieces are evenly coated with the dressing and seasonings, taking care not to break the delicate mozzarella pearls.
- Serve or chill: Serve the salad immediately for optimal freshness or refrigerate for 15 to 30 minutes to allow the flavors to meld before serving. This salad is best enjoyed cold.
Notes
- Use Persian cucumbers for a more delicate flavor and fewer seeds if English cucumber is unavailable.
- Balsamic glaze can be substituted with aged balsamic vinegar or a homemade balsamic reduction.
- For a vegan version, substitute mozzarella with a plant-based cheese alternative.
- Adjust the amount of basil according to your preference for a stronger or milder herb flavor.
- This salad is best consumed within a day for maximum freshness.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg
Keywords: Cucumber Caprese Salad, summer salad, easy salad recipe, fresh mozzarella salad, cucumber tomato salad, balsamic glaze salad
Find it online: https://tastewithamy.com/cucumber-caprese-salad-recipe/
