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Easy Cucumber Caprese Salad

Easy Cucumber Caprese Salad

A refreshing and light salad that combines crisp cucumbers, juicy tomatoes, and creamy mozzarella with a simple balsamic vinaigrette. Perfect for summer days and quick meals.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish
Cuisine: Italian-American, Mediterranean
Calories: 0.55
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 tbsp olive oil extra virgin
  • 1 tbsp balsamic vinegar good quality aged
  • 1 tbsp dried oregano
  • 1 tbsp dried basil or 3 tbsp fresh chopped
  • 1 pinch salt
  • 1 pinch black pepper
For the Salad
  • 1 cucumber peeled, scored, and diced into 1/2-inch pieces (English or Persian recommended)
  • 1.5 cups cherry tomatoes quartered
  • 8 oz fresh mozzarella cherry sized balls, halved, or torn into small pieces
  • 0.5 large red onion finely chopped (optional)
  • fresh basil leaves torn or chiffonaded for garnish (optional)

Method
 

Instructions
  1. Prepare the Marinade: In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 tablespoon of dried oregano, 1 tablespoon of dried basil, a pinch of salt, and a pinch of pepper. Set aside.
  2. Prepare the Cucumber: Peel one cucumber. Use a fork to score the skin lightly. Dice the cucumber into 1/2-inch pieces and place in a medium bowl.
  3. Add Tomatoes and Onion: Quarter 1.5 cups of cherry tomatoes and add them to the bowl with the cucumber. Finely chop half a red onion (if using) and add it to the bowl.
  4. Add Mozzarella: Add 8 oz of fresh mozzarella (halved cherry balls or torn pieces) to the bowl with the vegetables.
  5. Combine and Marinate: Pour the prepared marinade over the ingredients in the bowl. Gently toss to combine, ensuring everything is evenly coated. Let the salad sit for at least 10 minutes to allow the flavors to meld.
  6. Serve: Garnish with optional fresh basil leaves before serving. Enjoy immediately.

Notes

For best results, use English or Persian cucumbers as they have fewer seeds and thinner skin. If using regular cucumbers, peel them and remove seeds if large. Pat mozzarella dry with paper towels before adding to reduce excess moisture. This salad is best enjoyed the day it's made.
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