Fresh Cucumber Caprese Salad (Printable Version)
# What You’ll Need:
→ Vegetables
01 -
2 large English cucumbers, thinly sliced
02 -
1 pint cherry tomatoes, halved
03 -
1/4 cup thinly sliced red onion
→ Dairy
04 -
8 oz fresh mozzarella balls (ciliegine), halved
→ Herbs & Seasonings
05 -
1/4 cup fresh basil leaves, torn
06 -
Salt and freshly ground black pepper, to taste
→ Dressing
07 -
2 tablespoons extra virgin olive oil
08 -
1 tablespoon balsamic vinegar
# Steps to Follow:
01 -
Place the sliced cucumbers in a colander, sprinkle with a pinch of salt, and let them sit for 15-20 minutes to draw out excess moisture. Pat dry with paper towels.
02 -
In a large mixing bowl, combine the drained cucumbers, cherry tomatoes, mozzarella balls, red onion, and torn basil leaves.
03 -
In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper to taste.
04 -
Drizzle the dressing over the salad and toss gently to combine.
05 -
Serve immediately, or refrigerate for up to 2 hours before serving for a chilled option.
# Additional Notes:
01 -
This salad is best enjoyed fresh, but can be prepared a few hours ahead and refrigerated.