Fresh Cucumber Caprese Salad
A bright and hydrating summer salad featuring crisp diced cucumbers, juicy cherry tomatoes, and fresh mozzarella in a herbaceous balsamic marinade.
Equipment
- medium mixing bowl
- Small whisk
- Chef’s Knife
Ingredients
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 pinch salt and black pepper
- 1 English cucumber, peeled and diced
- 1 1/2 cups cherry tomatoes, quartered
- 8 oz fresh mozzarella balls
- 1/2 large red onion, finely chopped
- fresh basil for garnish
Instructions
- Whisk together olive oil, balsamic vinegar, dried basil, dried oregano, salt, and pepper in a small bowl.
- Peel the cucumber, lightly score it with a fork, and dice it. Quarter the cherry tomatoes and finely chop the red onion.
- In a medium mixing bowl, combine the cucumber, tomatoes, red onion, and mozzarella balls.
- Pour the marinade over the salad and gently toss until evenly coated.
- Let the salad rest at room temperature for 10 minutes so the flavors can meld.
- Garnish with fresh basil and serve cold.
Notes
English cucumbers are ideal for their tender skin and smaller seeds. For a less watery salad, let the diced cucumbers rest in a colander with a pinch of salt for 15 minutes before assembling. This salad tastes best after a short 10-minute rest to let the herbs bloom in the balsamic dressing.