Description
This Cucumber Caprese Salad combines crisp cucumber, juicy grape tomatoes, creamy fresh mozzarella, basil, and balsamic vinaigrette. It takes only 10 minutes, requires no cooking, and works well for summer lunches, picnics, cookouts, and potlucks.
Ingredients
1 English cucumber, chopped into bite-sized pieces
8 ounces fresh mozzarella pearls, drained
2 cups grape tomatoes
1/3 cup fresh basil, chopped
1/3 cup balsamic vinaigrette
Instructions
1. Slice the cucumber lengthwise, then cut it into quarters and chop it into bite-sized pieces.
2. Add the chopped cucumber, drained mozzarella pearls, and grape tomatoes to a mixing bowl.
3. Add the chopped fresh basil and balsamic vinaigrette.
4. Gently toss the ingredients until the vinaigrette coats everything evenly.
5. Serve immediately or cover and chill until ready to serve.
Notes
English cucumbers work well because they have thin skin and fewer seeds. However, you can use another cucumber variety.
Peel the cucumber first if you prefer it without skin.
Fresh mozzarella pearls work best. However, you can cut a larger piece of fresh mozzarella into small pieces.
Use fresh basil rather than dried basil for the best flavor and texture.
You can use homemade or store-bought balsamic vinaigrette.
For extra flavor, add sliced red onion, avocado, basil pesto, grilled chicken, shrimp, or steak.
You can replace the vinaigrette with balsamic glaze or a mixture of olive oil and aged balsamic vinegar.
You can assemble the salad up to 24 hours ahead and store it in the refrigerator.
Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
The salad tastes best fresh because the basil and tomatoes lose quality over time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 103
- Sugar: 3 g
- Sodium: 243 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 18 mg