Description
Fresh Cucumber Caprese Salad – A tangy, crisp, and refreshing summer recipe you’ll crave again and again. Ready in 10 minutes.
Ingredients
- For the Marinade:
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2 tablespoons olive oil (extra virgin preferred)
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1 tablespoon balsamic vinegar (aged for best flavor)
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1 tablespoon dried oregano
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1 tablespoon dried basil (or 1/4 cup fresh basil, torn)
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Pinch of salt
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Pinch of black pepper
- For the Salad:
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1 cucumber, peeled, fork-scored, thinly sliced, and diced
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1½ cups cherry tomatoes, quartered
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8 oz fresh mozzarella, cubed or pearls
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½ large red onion, finely chopped
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Optional: fresh basil leaves for garnish
Instructions
-
- Prepare the Marinade In a small bowl, combine olive oil, balsamic vinegar, oregano, basil, salt, and pepper. Whisk until well blended. Let sit while prepping the rest.
- Prep the Vegetables Peel and score the cucumber using a fork. Thinly slice, then dice. Add to a medium bowl.
- Add Tomatoes and Onion Quarter the cherry tomatoes and chop the red onion. Add both to the bowl with the cucumber.
- Add Mozzarella Cut mozzarella into bite-sized pieces or use pearls. Add to the bowl. Toss gently to combine.
- Dress the Salad Pour the prepared marinade over the salad ingredients. Toss gently to coat everything evenly.
- Marinate and Serve Let the salad sit for 10 minutes to soak in the flavors. Top with torn fresh basil and serve.
Notes
Add avocado (1 diced medium) just before serving for extra creaminess.
For a spicy twist, include sliced jalapeños or crushed red pepper.
Try it with a splash of lemon juice for brighter flavor.
Refrigerate leftovers for up to 2 days in an airtight container (note: texture may soften).
- Prep Time: 10 min
- Category: Easy summer side dishes
- Method: No-Cook
- Cuisine: Italian-Inspired
Nutrition
- Calories: 180 kcal
- Fat: 14g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 8g