Description
This Crisp Cucumber Caprese Salad is a refreshing and light summer dish combining cool cucumber, ripe cherry tomatoes, and fresh mozzarella, tossed in a fragrant balsamic and herb dressing. Easy to prepare and perfect for a quick, healthy meal or side.
Ingredients
Scale
Salad Ingredients
- 1 large English Cucumber, peeled and thinly sliced
- 1 cup Cherry Tomatoes, quartered
- 8 ounces Fresh Mozzarella, pearl-sized balls or cut into bite-sized pieces
- 1/4 cup Red Onion, thinly sliced (optional)
- 1/4 cup Fresh Basil Leaves (optional for garnish)
Dressing Ingredients
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Balsamic Vinegar (high-quality aged preferred)
- 1 teaspoon Dried Oregano (or fresh oregano)
- 1 teaspoon Dried Basil (or fresh basil for garnish)
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, dried oregano, dried basil, salt, and pepper until well combined. Set aside to let flavors meld.
- Slice the cucumber: Peel the English cucumber and thinly slice it into bite-sized pieces, ensuring even cuts for balanced texture.
- Prepare tomatoes and onion: Quarter the ripe cherry tomatoes and thinly slice the red onion, adding it to a large mixing bowl. If you prefer, you can omit the onion.
- Add mozzarella: Cut fresh mozzarella into bite-sized pieces or use pearl-sized balls and add to the bowl with cucumber, tomatoes, and onion.
- Toss the salad: Pour the prepared dressing over the salad ingredients and toss gently but thoroughly to evenly coat everything with the flavorful dressing.
- Let it rest: Allow the salad to sit for about 10 minutes at room temperature before serving to enhance the flavors and serve chilled or slightly cool.
Notes
- For best taste, use ripe cherry tomatoes and fresh mozzarella.
- Omitting red onion is fine if you prefer a milder salad.
- Fresh basil leaves can be torn and sprinkled on top as garnish for added aroma and color.
- This salad is best served fresh but can be refrigerated for up to 4 hours before serving.
- If you dislike dried herbs, fresh oregano and basil can be used as alternatives in the dressing.
