Juicy Cucumber Caprese Salad (Printable Version)

Crisp cucumber, ripe tomatoes, mini mozzarella and basil tossed with olive oil and balsamic glaze for summer.

# What You’ll Need:

→ Vegetables & Greens

01 - 2 cups cucumber, thinly sliced
02 - 2 cups cherry or grape tomatoes, halved
03 - 1/3 cup fresh basil leaves, torn or whole

→ Cheese

04 - 1 cup mini mozzarella balls (bocconcini), drained and halved

→ Dressing

05 - 3 tablespoons extra-virgin olive oil
06 - 1 1/2 tablespoons balsamic glaze
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Place the sliced cucumbers, halved tomatoes, and mini mozzarella balls in a large mixing bowl.
02 - Drizzle with extra-virgin olive oil, sprinkle with sea salt and freshly ground black pepper, and toss gently to coat evenly.
03 - Incorporate the fresh basil leaves and toss lightly once more to distribute.
04 - Arrange the prepared salad onto a serving platter or bowl.
05 - Drizzle with balsamic glaze before serving for a tangy finish. Serve immediately, chilled or at room temperature.

# Top Tips:

01 -
  • No one sees the cucumber swap coming, but everyone wants seconds when they taste how refreshing it is.
  • You can toss it together in the time it takes to set the table, and all the colors look stunning as a starter or side.
02 -
  • If your mozzarella isn’t drained well, the salad ends up soggy—trust me, it’s worth taking the extra minute with some paper towels.
  • Adding basil at the end keeps it from darkening and losing its punchy aroma—too early and it fades fast.
03 -
  • Shell out for a great olive oil—it elevates every simple ingredient here.
  • The secret drizzle of glaze at the end gives sweet tang without overpowering the herbs and cheese.

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