Description
This Fresh Cucumber Caprese Salad is a refreshing, crunchy twist on the classic Caprese. Made with cucumbers, cherry tomatoes, mozzarella pearls, and basil, this easy no-cook salad is perfect for summer. Dressed with olive oil and balsamic glaze, it’s a healthy, gluten-free vegetarian recipe bursting with Mediterranean flavor.
Ingredients
1 large cucumber
1 cup cherry tomatoes
1 cup fresh mozzarella pearls
1 handful fresh basil leaves
2 tablespoons extra virgin olive oil
2 teaspoons balsamic glaze
Salt and pepper to taste
Instructions
1. Slice cucumber into thin rounds or half-moons and place in a mixing bowl.
2. Halve the cherry tomatoes and add to the bowl.
3. Add mozzarella pearls (or torn chunks of fresh mozzarella).
4. Drizzle with olive oil, season with salt and pepper, and toss gently.
5. Tear basil leaves and add them in. Toss again lightly.
6. Just before serving, drizzle balsamic glaze over the top.
7. Serve immediately or chill for 15 minutes before enjoying.
Notes
This salad tastes best fresh within the first hour.
Use English or Persian cucumbers for best crunch and minimal seeds.
You can make your own balsamic glaze by reducing balsamic vinegar until syrupy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg