Description

This Cucumber Caprese Salad is a refreshing twist on the classic Caprese, featuring crisp cucumbers, juicy tomatoes, and creamy mozzarella. Tossed in a tangy balsamic marinade, it’s a simple, light dish perfect for any occasion. Quick to make and packed with fresh, vibrant flavors, this salad is ideal as a side dish, light meal, or picnic treat!

Ingredients

For the Marinade:

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tbsp dried oregano

1 tbsp dried basil

Pinch of salt

Pinch of black pepper

For the Salad:

1 cucumber, peeled, fork-scored, and thinly sliced, then diced

1 ½ cups cherry tomatoes, cut into quarters

8 oz fresh mozzarella

½ large red onion, chopped into small pieces (optional)

Fresh basil leaves (optional, for garnish)

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Instructions

Prepare the Marinade: Mix olive oil, balsamic vinegar, oregano, basil, salt, and pepper in a small bowl. Stir well and set aside.
Prepare the Vegetables: Peel and fork-score the cucumber, then slice it thinly and dice. Add to a medium-sized bowl.
Add Tomatoes and Onion: Quarter the cherry tomatoes and add them to the cucumber. If using red onion, chop and add it as well.
Prepare the Mozzarella: Slice mozzarella into bite-sized pieces or use bocconcini. Add to the bowl with the vegetables.
Toss the Salad: Pour the marinade over the salad and toss gently to coat.
Let It Sit: Allow the salad to sit for 10 minutes to let the flavors meld.
Garnish and Serve: Garnish with fresh basil if desired. Serve immediately or refrigerate for a few hours.

Notes

Add Protein: Add grilled chicken, shrimp, or chickpeas for a more filling salad.
Substitute Vinegar: Swap balsamic vinegar for red wine vinegar or lemon juice for a different flavor.
Vegan Version: Omit the mozzarella or use plant-based cheese for a vegan version.

Prep Time: 10 minutes
Category: Salad, Light Meal
Method: No-Cook
Cuisine: Italian-Inspired