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Cucumber Caprese Salad
Isla Marie

Cucumber Caprese Salad

This Cucumber Caprese Salad Recipe features sliced cucumbers, cherry tomatoes, fresh mozzarella, and basil, drizzled with a balsamic vinegar glaze. Vegetarian, gluten-free, and ready in 15 minutes, it serves 4 as a main or 6 as a side. Below, you’ll find ingredients, equipment, instructions, and tips for a delicious, no-cook salad.
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Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish
Cuisine: Gluten-Free, Italian, Vegetarian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium cucumbers: Thinly sliced or spiralized.
  • 2 cups cherry tomatoes: Halved.
  • 8 oz fresh mozzarella: Sliced or use mini mozzarella balls bocconcini.
  • 1/4 cup fresh basil leaves: Torn or thinly sliced.
  • 2 tbsp olive oil: Extra virgin for richness.
  • 2 tbsp balsamic glaze: Or balsamic vinegar reduced with 1 tsp honey.
  • 1/4 tsp salt: To taste.
  • 1/4 tsp black pepper: Freshly ground.
  • Optional: 1/4 tsp red pepper flakes for a slight kick.

Equipment

  • Cutting Board and Knife: For slicing cucumbers, tomatoes, and mozzarella.
  • Large Mixing Bowl or Platter: For assembling salad.
  • Small Bowl or Jar: For mixing dressing.
  • Measuring Spoons: For accuracy.
  • Tongs or Salad Servers: For tossing and serving.

Method
 

  1. Prep Ingredients: Thinly slice cucumbers (or spiralize for fun texture). Halve cherry tomatoes. Slice mozzarella (or use mini balls). Tear or slice basil leaves.
  2. Assemble Salad: In a large bowl or on a platter, arrange cucumbers, tomatoes, and mozzarella in layers or toss together. Sprinkle with basil.
  3. Make Dressing: In a small bowl or jar, whisk olive oil, balsamic glaze, salt, pepper, and red pepper flakes (if using).
  4. Dress and Serve: Drizzle dressing over salad and toss gently or leave layered for presentation. Serve immediately for maximum freshness.

Notes

Cucumber Prep: Use English or Persian cucumbers for less bitterness; no need to peel.
Gluten-Free: Naturally gluten-free; confirm balsamic glaze is certified gluten-free.
Vegan Option: Swap mozzarella for vegan cheese or avocado slices.
Make-Ahead: Prep veggies and cheese up to 4 hours ahead; assemble and dress just before serving.
Storage: Best eaten fresh; avoid storing dressed salad to prevent sogginess.