This bright, refreshing Cucumber Caprese Salad is such a lovely twist on the classic. It’s crisp, juicy, and full of simple, clean flavors the kind of salad you can toss together in minutes and feel delighted with every bite.
Ingredients
- 2 English cucumbers, sliced
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella pearls
- 2 tbsp fresh basil, sliced into ribbons
- 2 tbsp olive oil
- 1 tbsp balsamic glaze (or balsamic vinegar)
- Salt and pepper, to taste
- Optional: a squeeze of lemon for extra brightness
Steps
- Prep the veggies. Slice the cucumbers and halve the tomatoes. Don’t worry about perfect cuts rustic is charming.
- Add mozzarella. Toss in the mozzarella pearls so they tuck nicely between the veggies.
- Dress gently. Drizzle with olive oil and balsamic glaze. A light hand keeps the flavors balanced.
- Season. Add salt, pepper, and lemon juice if you like a little tang.
- Finish with basil. Scatter the fresh basil on top just before serving so it stays vibrant.
- Toss lightly. Mix just enough to coat everything without breaking the tomatoes.
Chef’s Tips
- Use English cucumbers: They stay crisp and don’t water down the salad.
- Add balsamic glaze last: It creates those pretty ribbons of sweetness on top.
- Serve immediately: The cucumbers stay freshest and the basil stays bright.
Variations
- Avocado caprese: Add diced avocado for a creamy twist.
- Spicy version: A sprinkle of red pepper flakes gives a gentle kick.
- Herb-forward: Mix in fresh oregano or chives for extra flavor.