Juicy Cucumber Caprese Salad (Printable)

Crisp cucumbers meet ripe tomatoes and creamy mozzarella in tangy balsamic dressing.

# What goes in:

→ 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
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper

# Directions:

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

# Expert Advice:

01 -
  • The cucumbers add a satisfying crunch that regular Caprese salads miss completely
  • It comes together in literally fifteen minutes with zero cooking required
  • The balsamic glaze creates those gorgeous dark swirls that make everything look fancy
02 -
  • Don't dress this salad more than 30 minutes before serving or the cucumbers will start weeping water
  • Room temperature mozzarella tastes way better than cold straight from the fridge
  • The balsamic glaze is worth buying or making, regular balsamic vinegar is too thin
03 -
  • Pat your mozzarella dry with paper towels before adding it so the dressing doesn't get watered down
  • If you only have regular balsamic vinegar, simmer it on low for 10 minutes until it reduces into a glaze

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