Juicy Cucumber Caprese Salad (Print Version)

Crisp cucumbers meet juicy tomatoes and fresh mozzarella in a vibrant balsamic basil dressing for this quick Italian-inspired salad.

# What You'll Need:

→ Vegetables & Herbs

01 - 2 large cucumbers, sliced into half-moons
02 - 2 cups cherry tomatoes, halved
03 - 1/4 cup fresh basil leaves, torn

→ Cheese

04 - 8 oz fresh mozzarella balls (ciliegine), halved

→ Dressing

05 - 3 tbsp extra virgin olive oil
06 - 2 tbsp balsamic glaze (or balsamic reduction)
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper

# Directions:

01 - Place the sliced cucumbers, halved cherry tomatoes, and halved mozzarella balls in a large salad bowl.
02 - Scatter the torn basil leaves over the vegetables and cheese, then toss gently to distribute evenly.
03 - In a small bowl, whisk together the olive oil, balsamic glaze, sea salt, and black pepper until fully emulsified.
04 - Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Serve immediately, garnished with additional fresh basil leaves if desired.

# Expert Tips:

01 -
  • No cooking required when the thought of turning on the stove makes you want to move to Antarctica permanently
  • That satisfying crunch from cucumbers against creamy mozzarella feels like a tiny party in your mouth
  • Comes together in literally fifteen minutes while you stand there drinking an iced coffee
02 -
  • This salad needs to be served immediately because cucumbers release water and will turn your beautiful creation into a soup if it sits too long
  • Room temperature ingredients actually work better here than cold ones, so take the mozzarella out about fifteen minutes before you start
  • The balsamic glaze is different from balsamic vinegar, so dont accidentally use plain vinegar or your salad will be way too acidic
03 -
  • Use a vegetable peeler to create pretty striped patterns on the cucumbers before slicing, which makes the salad look fancy with zero extra effort
  • Let the dressed salad sit for exactly five minutes before serving, which allows the flavors to mingle without the cucumbers releasing too much water

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