Cucumber Caprese Salad
A light and refreshing salad that combines crunchy cucumbers, juicy tomatoes, and creamy mozzarella, perfect for warm days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 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 and freshly ground black pepper, to taste
- Optional: crushed red pepper flakes
Instructions
- Slice the cucumbers, halve the tomatoes, and thinly slice the red onion.
- Combine cucumber, tomatoes, mozzarella, onion, and basil in a bowl.
- 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
Best served fresh; store leftovers in an airtight container in the refrigerator for 1-2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Find it online: https://voxrecipes.com/cucumber-caprese-salad-2/