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Easy Cucumber Caprese Salad

A quick, refreshing salad featuring cucumbers, tomatoes, mozzarella, and basil, perfect for busy weeknights.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium English cucumbers or Persian cucumbers Thin skin, minimal seeds, great crunch.
  • 1 pint Cherry or grape tomatoes Halved for better dressing adhesion.
  • 8 oz Fresh mozzarella Ciliegine or pearls preferred.
  • 1 bunch Fresh basil Tear by hand for the best aroma.
  • 2 tbsp Extra virgin olive oil Smooth and peppery.
  • 1 tbsp Balsamic glaze Can substitute with balsamic vinegar.
  • 1 tbsp Lemon juice Adds brightness.
  • 1 clove Garlic Minced, or use garlic powder for a milder flavor.
  • Sea salt and black pepper To taste.
Optional Add-Ins
  • Avocado chunks For added creaminess.
  • Thin red onion For extra flavor.
  • Toasted pine nuts For crunch.
  • Red pepper flakes For a small kick.

Method
 

Preparation
  1. Slice the cucumbers into thin rounds or half moons, keeping the skin on for extra crunch if desired.
  2. Halve the cherry tomatoes, aiming for similar sizes to the cucumber slices.
  3. Drain the mozzarella pearls or cut a larger ball into small cubes.
  4. In a large bowl, add cucumbers, tomatoes, and mozzarella.
  5. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Taste and adjust as needed.
  6. Pour the dressing over the salad and toss gently to combine.
  7. Tear the basil and fold it into the salad, avoiding chopping too finely.
  8. Drizzle with balsamic glaze right before serving, adding red pepper flakes if desired.

Notes

This salad can be meal-prepped by storing components separately to maintain crispness. Best enjoyed the same day if dressed immediately, or up to 2 days if components are separated.