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Juicy Cucumber Caprese Salad with mozzarella and basil on a plate

Juicy Cucumber Caprese Salad

A light, refreshing salad made with crunchy cucumbers, creamy mozzarella, and juicy tomatoes, drizzled with a tangy balsamic glaze. Perfect for summer gatherings!
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Prep Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium cucumbers, sliced
  • 1 cup cherry tomatoes, halved
  • 8 oz fresh mozzarella balls (bocconcini)
  • 1/4 cup fresh basil leaves, torn
Dressing
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic glaze store-bought or homemade
  • Salt and pepper to taste Use in moderation

Method
 

Preparation
  1. Wash your cucumbers and tomatoes. Slice the cucumbers into rounds (or half-moons) and halve the cherry tomatoes.
  2. In a large mixing bowl, toss together the sliced cucumbers, halved tomatoes, mozzarella balls, and torn basil leaves.
Dressing
  1. Drizzle the olive oil over the salad, followed by the balsamic glaze. Sprinkle a pinch of salt and pepper to taste.
  2. Use a large spoon to gently mix everything together.
Chill and Serve
  1. Let the salad sit in the fridge for about 15-20 minutes before serving to allow the flavors to meld.

Notes

Cucumber varieties - Use English cucumbers for extra crunchiness. Fresh ingredients yield the best flavor. You can swap mozzarella for feta or add avocado.