Juicy Cucumber Caprese Salad (Print Version)

Crisp cucumbers meet ripe tomatoes and creamy mozzarella in this fresh Italian-inspired salad with tangy balsamic dressing.

# Recipe Ingredients:

→ 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 maximum freshness, serve chilled.

# Expert Advice:

01 -
  • The cucumbers add this incredible crunch that regular Caprese salads just don't have
  • It comes together in literally fifteen minutes perfect for those weeknight emergencies
  • The balsamic glaze clings to everything making each bite perfectly balanced
02 -
  • Salt the cucumbers and let them sit for ten minutes if you want to draw out excess water and prevent a soggy salad
  • The dressing tastes better if you make it at least an hour ahead giving the flavors time to marry
03 -
  • If your balsamic glaze is too thick gently warm it in the microwave for ten seconds
  • A drizzle of good quality balsamic vinegar over the top right before serving adds an extra pop of acidity

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