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Cucumber Caprese Salad

This cucumber caprese salad features crisp cucumber slices, juicy cherry tomatoes, and creamy mozzarella cheese layered together. It comes together with minimal effort, resulting in a fresh, colorful dish with a tender crunch and vibrant appearance. The salad is typically served chilled, showcasing a bright and inviting presentation.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 large cucumbers preferably seedless or peeled if waxed
  • 1 pint cherry tomatoes halved for even bites
  • 8 oz mozzarella cheese fresh, in small balls or sliced
  • 1/4 cup fresh basil leaves roughly torn or left whole
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar optional, for drizzling
  • to taste salt and freshly ground black pepper

Equipment

  • Knife
  • Cutting board
  • Serving platter

Method
 

  1. Use a sharp knife to thinly slice the cucumbers into rounds, then arrange them evenly on your serving platter for a base layer.
  2. Halve the cherry tomatoes and scatter them over the cucumber slices for bursts of juicy color and flavor.
  3. Lay small balls or slices of fresh mozzarella evenly across the salad, ensuring each bite has creamy cheese combined with the vegetables.
  4. Scatter torn basil leaves over the top for fragrant freshness, adding a pop of green to the dish.
  5. Drizzle the olive oil evenly over the assembled salad, allowing it to catch the light and provide rich flavor.
  6. If desired, lightly drizzle balsamic vinegar over the top for a touch of sweetness and acidity.
  7. Season generously with salt and freshly ground black pepper to enhance all the fresh flavors.
  8. Gently toss or leave the salad as is, allowing the flavors to mingle slightly while keeping it visually appealing.