Description
A crisp, hydrating twist on the classic Caprese, swapping tomatoes for cucumber for a light, refreshing, and super-fast salad that’s perfect as a side, snack, or light lunch.
Ingredients
-
1 large cucumber, sliced into half-moons (English or Persian preferred)
-
½ cup cherry mozzarella balls (or cubed fresh mozzarella)
-
¼ cup fresh basil leaves, torn or chopped
-
1 tbsp extra virgin olive oil
-
1–2 tsp balsamic glaze or vinegar
-
Salt and freshly cracked black pepper, to taste
Optional Twists:
-
Add 1 cup cooked orzo, quinoa, or farro for a grain salad
-
Sliced peaches or nectarines for a sweet summer touch
-
Pinch of red pepper flakes and lemon zest for heat and zing
-
Mix in soft herbs like mint, dill, or chives
-
Add avocado or vegan mozzarella for a dairy-free twist
Instructions
-
Prep the Cucumber:
-
Wash and slice into half-moons. For regular cucumbers, peel and remove seeds for best crunch. Optional: toss with a pinch of salt and drain 5 min to remove excess water.
-
-
Combine Ingredients:
-
In a medium bowl, gently combine cucumber slices, mozzarella balls, and most of the basil (save some for garnish).
-
-
Dress & Season:
-
Drizzle with olive oil and balsamic glaze or vinegar. Season with salt and pepper.
-
-
Gently Toss:
-
Toss carefully to coat everything without crushing the cheese or bruising the basil.
-
-
Serve:
-
Eat immediately or chill 10–15 minutes for flavors to meld. Garnish with remaining basil and an extra drizzle of olive oil or balsamic if desired.
-
Notes
-
-
Make Ahead: Prep cucumber, mozzarella, and basil separately; dress just before serving.
-
Avoid Watery Salad: Salt cucumbers briefly, then pat dry before combining.
-
Mozzarella Substitutes: Soft goat cheese, cottage cheese, or feta (adjust salt).
-
Fresh Basil Magic: Avoid dried—fresh is aromatic and flavorful.
-