Juicy Cucumber Caprese (Printable)

Caprese-style salad with cucumber, cherry tomatoes, mozzarella and basil, finished with olive oil and balsamic.

# What You'll Need:

→ Vegetables & Greens

01 - 2 cups cucumber, thinly sliced (approximately 250 g)
02 - 2 cups cherry or grape tomatoes, halved (approximately 250 g)
03 - 1/3 cup fresh basil leaves, torn or whole (about 10 g)

→ Cheese

04 - 1 cup mini mozzarella balls (bocconcini), drained and halved (about 125 g)

→ 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 sliced cucumber, halved tomatoes, and mini mozzarella balls in a large mixing bowl.
02 - Drizzle olive oil over the mixture, sprinkle with sea salt and freshly ground black pepper, and toss gently to ensure even coating.
03 - Add torn or whole basil leaves and lightly toss to distribute.
04 - Transfer the salad mixture to a serving bowl or platter.
05 - Drizzle balsamic glaze over the salad immediately before serving for a tangy accent.
06 - Present chilled or at room temperature for optimal freshness.

# Cooking Tips:

01 -
  • The cucumbers make this version even more refreshing, especially when the heat is on.
  • It’s so easy to toss together that you’ll almost feel like you’re cheating—my friends always ask for seconds.
02 -
  • Adding basil too early makes it wilt and lose its punch—wait until just before serving.
  • The difference between a good salad and a great one is juicy, in-season tomatoes—seriously, it’s worth the hunt.
03 -
  • Layer your ingredients rather than dumping them all in so nothing gets soggy at the bottom.
  • Let the salad rest for five minutes before serving so the flavors have a chance to mingle.

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