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Fresh Cucumber Caprese Salad

A refreshing twist on the classic Caprese salad, featuring crunchy cucumbers, juicy cherry tomatoes, and soft mozzarella, perfect for hot days.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Italian, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Dressing
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 pinch salt and black pepper
Salad
  • 1 each English cucumber, peeled and diced
  • 1 1/2 cups cherry tomatoes, quartered Use fresh and ripe for best flavor.
  • 8 oz fresh mozzarella balls Can substitute with feta or goat cheese.
  • 1/2 large red onion, finely chopped
  • to taste garnish Fresh basil For garnish.

Method
 

Preparation
  1. Whisk together the olive oil, balsamic vinegar, dried basil, dried oregano, salt, and pepper in a small bowl.
  2. Peel the cucumber, lightly score it with a fork, and dice it into bite-sized pieces.
  3. Quarter the cherry tomatoes and finely chop the red onion.
  4. In a medium mixing bowl, combine the diced cucumber, cherry tomatoes, chopped red onion, and mozzarella balls.
Assembly
  1. Pour the marinade over the salad and gently toss until everything is evenly coated.
  2. Let the salad rest at room temperature for about 10 minutes to allow the flavors to meld together.
  3. Garnish with fresh basil before serving cold.

Notes

Best served cold. Ideal for summer barbecues or as a light appetizer. Store in an airtight container for 1-2 days for optimal freshness. Dressing can be prepared separately.