Description
A light, refreshing cucumber Caprese salad made with crisp cucumbers, juicy tomatoes, creamy mozzarella, and fresh basil, tossed in olive oil and balsamic glaze.
Ingredients
- 2 large cucumbers, sliced
- 2 cups cherry tomatoes, halved
- 200 g fresh mozzarella balls (or 2 large mozzarella balls, cut into chunks)
- 1/4 cup fresh basil leaves, chopped or torn
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Slice the cucumbers and halve the cherry tomatoes, then place them in a large mixing bowl.
- Add the mozzarella and fresh basil to the bowl.
- Drizzle olive oil and balsamic glaze evenly over the salad.
- Sprinkle with salt and black pepper.
- Gently toss everything together to combine without breaking the cheese.
- Let the salad sit for 5–10 minutes before serving to allow the flavors to blend.
Notes
- Use English cucumbers for fewer seeds and better texture.
- Pat cucumbers dry to prevent excess water in the salad.
- Add dressing just before serving for best freshness.
- Try feta cheese instead of mozzarella for a tangier flavor.
- Add grilled chicken or chickpeas for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg
