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Cucumber Caprese Salad

Cucumber Caprese Salad Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 English cucumber, halved lengthwise and sliced ¼-inch thick
  • 1 pint cherry tomatoes, halved
  • 8 oz fresh mozzarella pearls, drained
  • ¼ cup fresh basil leaves, torn
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • ¼ tsp flaky sea salt
  • ⅛ tsp freshly ground black pepper

Method
 

  1. Halve the cucumber lengthwise, then slice into ¼-inch thick half-moons. Halve the cherry tomatoes.
  2. Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl until glossy, about 30 seconds.
  3. Combine cucumber, tomatoes, mozzarella, and basil in a large bowl. Pour dressing over and toss gently to coat. Serve right away or let sit 5 minutes to meld.

Notes

If using balsamic glaze instead of vinegar, drizzle it over the finished salad rather than whisking it into the dressing. The salad is best within an hour of tossing, so dress just before serving when you can.