Description
Summer Cucumber Caprese Salad combines cucumbers, tomatoes, mozzarella, and basil—topped with balsamic for a refreshing, summer-friendly side dish.
Ingredients
- 2 large cucumbers (or 4–5 mini cucumbers)
- 1 pint cherry tomatoes (halved)
- 8 oz fresh mozzarella balls (ciliegine or pearls)
- 1/4 cup fresh basil leaves (torn or chopped)
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze (or reduction)
- Salt and pepper (to taste)
- Optional: Red pepper flakes for a kick
Instructions
Prep the veggies: Slice cucumbers into half-moons and halve the cherry tomatoes. If you’re lazy, just buy pre-sliced stuff—no judgment.
Drain the mozzarella: If it’s packed in water, pat it dry so your salad isn’t soggy.
Soggy salad = sad salad.
Assemble: Toss cucumbers, tomatoes, mozzarella, and basil in a bowl. Keep it rustic or arrange it fancy—your call.
Drizzle: Hit it with olive oil, balsamic glaze, salt, and pepper. Toss gently unless you enjoy wearing your food.
Serve immediately or let it chill for 10 minutes to let flavors party together.
Notes
Using sad, wilted basil: Fresh herbs make or break this.
No one wants brown, crunchy basil.
Over-dressing: A little balsamic goes a long way. You’re not making soup.
Skipping the salt: Salt wakes up the flavors. Don’t be shy.
Using rubbery mozzarella: Fresh mozzarella or bust.