Description
A cool, crunchy, and creamy salad that brings a fresh twist to Caprese. No cooking needed—just vibrant veggies, mozzarella, and herby vinaigrette. Perfect for hot days.
Ingredients
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon dried oregano
1 tablespoon dried basil (or 3 tbsp fresh basil)
Pinch of salt
Pinch of pepper
1 cucumber, peeled, fork-scored, thinly sliced, then diced
1½ cups cherry tomatoes, quartered
8 oz fresh mozzarella (cubed or pearl-sized)
½ large red onion, finely chopped
Optional: fresh basil leaves
Instructions
1. Mix olive oil, balsamic vinegar, oregano, basil, salt, and pepper in a small bowl to create the marinade. Set aside.
2. Prepare the cucumber by peeling, fork-scoring, slicing thin, and dicing.
3. Add cucumber, quartered cherry tomatoes, and chopped red onion to a mixing bowl.
4. Add bite-sized pieces or mozzarella balls.
5. Pour the marinade over the ingredients and mix well to coat evenly.
6. Let the salad sit for 10 minutes before serving to allow flavors to meld.
Notes
Use English or Persian cucumbers for better texture and fewer seeds.
Salt cucumbers and let them drain for 15–20 minutes to avoid excess moisture.
Pat mozzarella dry to reduce wateriness.
Add dressing just before serving to maintain crispness.
Fresh herbs provide the most flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Summer Veggies Recipes
- Method: No-cook
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 400
- Fat: 38
- Saturated Fat: 15
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 23
- Cholesterol: 60