Description
A nostalgic twist on a summer classic, this Cucumber Caprese Salad combines crisp cucumbers, juicy tomatoes, creamy mozzarella, and fragrant basil, all elevated with a balsamic glaze. It’s the reinvention of a Caprese salad—lighter, brighter, and perfect for any warm-weather gathering.
Ingredients
Scale
- 2 large English cucumbers (or 4 small Persian cucumbers), thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, torn or julienned
- 8 oz fresh mozzarella balls (ciliegine or bocconcini), halved
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze (or balsamic vinegar reduction)
- Salt & freshly ground black pepper, to taste
Instructions
- Wash cucumbers and tomatoes thoroughly. Slice cucumbers and halve the tomatoes. Pat mozzarella balls dry.
- In a large mixing bowl or serving platter, layer cucumbers, tomatoes, and mozzarella. Scatter fresh basil leaves.
- Drizzle with olive oil and balsamic glaze. Season with salt and pepper.
- Gently toss if using a bowl, or keep layered on a platter for presentation.
Notes
Variations: Add sliced avocado, burrata, or grilled corn. For a dairy-free option, use vegan mozzarella or marinated tofu. Keto-friendly with full-fat mozzarella and sugar-free balsamic. Store undressed in an airtight container up to 2 days. Great with grilled chicken, sourdough, or chilled rosé.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad / Side Dish
- Method: No-Cook
- Cuisine: American (Italian-inspired)
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 10g
Keywords: Cucumber Caprese, summer salad, mozzarella, basil, balsamic, tomato salad