Description
A light and easy summer salad that uses crisp cucumber as a base for the classic Caprese combination of tomato, mozzarella, and basil, finished with a simple balsamic dressing.
Ingredients
Scale
- 2 large cucumbers, sliced into 1/4-inch rounds
- 1 pint cherry or grape tomatoes, halved
- 8 ounces fresh mozzarella (bocconcini or pearls), drained
- 1/2 cup fresh basil leaves, torn
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until combined. Set aside.
- Arrange the cucumber slices on a serving platter or individual plates.
- Distribute the halved tomatoes and fresh mozzarella pieces evenly over the cucumbers.
- Scatter the torn fresh basil leaves over the salad components.
- Drizzle the prepared balsamic dressing lightly over the entire salad just before serving.
Notes
- For a richer flavor, use a thick balsamic glaze instead of making the simple vinaigrette.
- If you use large mozzarella balls, tear them into bite-sized pieces instead of slicing.
- Chill the cucumbers for 15 minutes before assembling for extra crispness.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: No Cook
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6
- Sodium: 350
- Fat: 17
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 9
- Cholesterol: 25