Juicy Cucumber Caprese Salad (Printable)

Crisp cucumber, cherry tomatoes and mini mozzarella with basil and balsamic—light, chilled summer fare.

# What You’ll Need:

→ Vegetables & Greens

01 - 2 cups cucumber, thinly sliced
02 - 2 cups cherry or grape tomatoes, halved
03 - 1/3 cup fresh basil leaves, torn or whole

→ Cheese

04 - 1 cup mini mozzarella balls (bocconcini), drained and halved

→ Dressing

05 - 3 tablespoons extra-virgin olive oil
06 - 1 1/2 tablespoons balsamic glaze
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a large bowl, combine the sliced cucumbers, halved tomatoes, and mini mozzarella balls.
02 - Drizzle the ingredients with extra-virgin olive oil, sprinkle with sea salt and freshly ground black pepper, and toss gently to evenly coat.
03 - Add the fresh basil leaves and lightly toss again to distribute.
04 - Transfer to a serving platter or bowl.
05 - Drizzle with balsamic glaze just before serving for a tangy finish.
06 - Serve immediately and enjoy either chilled or at room temperature.

# Expert Suggestions:

01 -
  • If you want something that tastes like sunshine, this little secret delivers every time.
  • It’s my no-fuss dinner party hero—refreshing, vibrant, and gone in minutes.
02 -
  • If you add the basil too early, it can wilt and lose its punch—wait until the last toss.
  • I learned to slice the mozzarella in half so it clings to the vegetables instead of sliding away.
03 -
  • The best flavor pops when the salad sits out for 10 minutes to let the juices mingle, but not longer or it’ll go watery.
  • Switch to yellow tomatoes or add a few pickled onions for a surprising and colorful twist.

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