Description
A refreshing and vibrant Cucumber Caprese Salad made with crisp cucumbers, creamy mozzarella balls, fresh basil, and a drizzle of balsamic glaze and olive oil. Perfect as a light meal or elegant side dish.
Ingredients
- 2 large firm cucumbers, sliced into rounds
- 1 cup fresh mozzarella balls (bocconcini or mozzarella pearls), drained
- 1/2 cup fresh basil leaves
- 3 tablespoons balsamic glaze
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Slice the cucumbers into thin rounds and drain the mozzarella balls.
- Rinse and gently tear the basil leaves if they are large.
- In a large bowl, combine the cucumbers, mozzarella balls, and basil leaves.
- Drizzle with extra virgin olive oil and balsamic glaze.
- Season with salt and freshly cracked black pepper.
- Toss gently to coat all ingredients evenly.
- Serve immediately, optionally with an extra drizzle of balsamic glaze.
Notes
- Best served immediately for maximum freshness and crunch.
- Can be customized with cherry tomatoes, red onion, avocado, or feta cheese.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Do not reheat; serve chilled or at room temperature.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg