Juicy Cucumber Caprese Salad (Print Version)

Fresh cucumbers, tomatoes, and mozzarella with basil in balsamic dressing.

# What You 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 - Combine the sliced cucumbers, halved cherry tomatoes, and halved mozzarella balls in a large salad bowl.
02 - Add the torn basil leaves and gently toss to distribute evenly throughout the salad.
03 - In a small bowl, whisk together the olive oil, balsamic glaze, salt, and black pepper until well combined and emulsified.
04 - Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Serve the salad right away, garnished with extra basil leaves if desired. For best results, serve chilled for maximum freshness.

# Insider Tips:

01 -
  • Everything gets thrown into one bowl, no cooking required, perfect when youre too tired to even think about turning on the stove
  • The crunch of cucumbers against creamy mozzarella creates this texture contrast that keeps you going back for just one more bite
02 -
  • The salt in the dressing will make the cucumbers release water after about 20 minutes, so toss everything right before serving if you want it to stay crisp
  • Balsamic glaze is thicker and sweeter than regular vinegar, but if all you have is the regular kind just add a tiny pinch of sugar to balance it out
03 -
  • Let the mozzarella sit at room temperature for about 20 minutes before assembling, cold cheese never tastes quite as good
  • Use a vegetable peeler to remove stripes from the cucumber skin for a prettier presentation that still holds its shape

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