Description
A refreshing and vibrant Cucumber Caprese Salad perfect for summer gatherings.
Ingredients
Scale
- 2 cucumbers (sliced into rounds or half-moons)
- 2 cups cherry tomatoes (halved)
- 1 cup mozzarella balls (bocconcini or ciliegine)
- ¼ cup fresh basil leaves (whole or sliced)
- 2 tbsp extra virgin olive oil
- Salt & black pepper (to taste)
- Optional: balsamic glaze or vinegar for drizzling
Instructions
- Wash cucumbers and slice into thin rounds or half-moons.
- Rinse cherry tomatoes and cut in half.
- Drain mozzarella balls.
- Wash and pat dry basil leaves.
- In a large bowl, combine cucumbers, cherry tomatoes, and mozzarella balls.
- Gently toss with olive oil, salt, and black pepper.
- Add fresh basil leaves just before serving (to keep them fresh and aromatic).
- Drizzle with balsamic glaze or balsamic vinegar if desired.
- Serve immediately as a side dish or light meal.
Notes
- Add sliced avocado for extra creaminess.
- Make it a meal: add grilled chicken, shrimp, or chickpeas.
- For extra flavor: toss in thinly sliced red onion.
- Best eaten fresh, but can be stored in the fridge for up to 1 day (basil may wilt).
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg