Description
A refreshing twist on the classic Caprese salad, combining crisp cucumber slices with juicy tomatoes, creamy mozzarella, and fresh basil.
Ingredients
2 medium cucumbers, sliced
1 pint cherry or grape tomatoes, halved
8 oz fresh mozzarella balls (bocconcini or ciliegine), halved
1/4 cup fresh basil leaves, torn
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze
Salt and pepper, to taste
Instructions
- Begin by preparing the vegetables and cheese. Slice the cucumbers into thin rounds. Halve the cherry or grape tomatoes. If using larger mozzarella balls, cut them into smaller pieces to match the size of the tomatoes.
- In a large mixing bowl, combine the cucumbers, tomatoes, mozzarella, and basil.
- Drizzle the olive oil and balsamic glaze over the salad. Gently toss to combine everything evenly.
- Season with salt and pepper to taste. Serve immediately or chill for a few minutes in the refrigerator before serving.
Notes
- For a creamier texture, you can add avocado.
- If you prefer a tangy twist, substitute mozzarella with feta or goat cheese.
- Feel free to experiment with other herbs like mint or oregano.
- Olives such as Kalamata or green olives can be added for a briny flavor.
- If you prefer a lighter version, use balsamic vinegar instead of the balsamic glaze.
- Best served fresh, but leftovers can be stored for up to 1 day.
- Prep Time: 10-15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
