Juicy Cucumber Caprese Salad (Print version)

Thinly sliced cucumber with cherry tomatoes, bocconcini and basil, tossed in olive oil and finished with balsamic glaze.

# What you 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, add the sliced cucumbers, halved tomatoes, and mini mozzarella balls.
02 - Drizzle with extra-virgin olive oil, sprinkle with sea salt and black pepper, and gently toss until evenly coated.
03 - Add fresh basil leaves and toss lightly to distribute throughout.
04 - Transfer the salad to a serving platter or bowl for presentation.
05 - Drizzle balsamic glaze over the salad just before serving.
06 - Serve immediately, either chilled or at room temperature.

# Expert advice:

01 -
  • The cucumbers turn the classic Caprese into a crisp, ultra-refreshing bite that surprises everyone at the table.
  • It comes together in minutes, but its vibrant colors and layers of flavor make it feel fancy and special.
02 -
  • If the cucumbers are too wet or not dried, the salad gets soggy and loses its punch.
  • Waiting to add the basil until the last moment keeps its color vivid and its flavor sharp.
03 -
  • Roll the basil leaves together and slice them to release extra fragrance—just don’t do it too early, or they bruise and brown.
  • Chill the salad ingredients beforehand for maximum refreshment on hot days.

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