Easy Cucumber Caprese Salad (Printable Version)

Fresh cucumber, tomatoes, and mozzarella tossed with basil and balsamic for a light 10-minute Italian-style side dish.

# What You'll Need:

→ Vegetables

01 - 1 large English cucumber, sliced into thin rounds
02 - 2 cups cherry tomatoes, halved

→ Dairy

03 - 8 oz fresh mozzarella balls (bocconcini or ciliegine), halved

→ Fresh Herbs

04 - 1/2 cup fresh basil leaves, torn

→ Dressing

05 - 3 tbsp extra-virgin olive oil
06 - 1 tbsp balsamic glaze (plus extra for drizzling)
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper

# How To Make It:

01 - In a large bowl, combine sliced cucumber, cherry tomatoes, and mozzarella balls.
02 - Add the torn basil leaves and gently toss to combine.
03 - In a small bowl, whisk together olive oil, balsamic glaze, salt, and pepper.
04 - Drizzle the dressing over the salad and toss lightly to coat.
05 - Arrange on a serving platter and drizzle with extra balsamic glaze if desired. Serve immediately.

# Expert Advice:

01 -
  • No cooking required means your kitchen stays cool when summer heat peaks
  • The balsamic glaze creates those gorgeous restaurant worthy streaks everyone thinks are complicated
02 -
  • This salad tastes best at room temperature, not cold from the fridge, so let it sit for 5 minutes before serving
  • The cucumbers will release water if dressed too early, so add the dressing right before you are ready to eat
03 -
  • If your balsamic glaze is too thick, warm it in the microwave for 10 seconds
  • Pat the mozzarella dry with paper towels if it seems especially wet

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