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Juicy Cucumber Caprese Salad

A bright, crisp celebration of summer with fresh cucumbers, mozzarella, cherry tomatoes, and basil, perfect for a quick and healthy meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Italian, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large English cucumbers, peeled if desired and sliced into 1/4-inch rounds Swap with Persian cucumbers for smaller, prettier rounds.
  • 2 cups cherry or grape tomatoes, halved Heirloom tomatoes are lovely when in season.
  • 8 ounces fresh mozzarella, torn or sliced into bite-sized pieces Use buffalo mozzarella for a creamier feel.
  • 1 cup fresh basil leaves, loosely torn Swap basil with mint for a brighter twist.
Dressing & Seasoning
  • 3 tablespoons extra-virgin olive oil Opt for good quality — it lifts the whole salad.
  • 1 tablespoon balsamic vinegar or a drizzle of balsamic reduction For a sweeter finish.
  • Sea salt and freshly ground black pepper to taste
  • 1 teaspoon honey or a pinch of sugar (optional) If your tomatoes are not very sweet.
  • Toasted pine nuts or a sprinkle of flaky sea salt (optional garnish)

Method
 

Preparation
  1. Wash and dry the produce to keep the dressing from diluting.
  2. Slice cucumber rounds and arrange them in overlapping rows on a large platter.
  3. Scatter halved cherry tomatoes across the cucumber rounds.
  4. Tuck mozzarella pieces between cucumber and tomato.
  5. Tear basil and scatter over the salad.
  6. Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl.
  7. Drizzle the dressing over the salad and add any additional garnishes like toasted pine nuts.
  8. Let the salad sit for 5–10 minutes at room temperature to allow flavors to mingle.

Notes

This salad is best served fresh. Store leftovers in an airtight container in the refrigerator for up to 24 hours.