Juicy Cucumber Caprese Salad featuring fresh cucumbers, tomatoes, and mozzarella cheese

Juicy Cucumber Caprese Salad

BySavannah Brooks
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why make this recipe

Juicy Cucumber Caprese Salad is a refreshing and light dish that is perfect for warm days or any time you want something healthy. It combines crisp cucumbers, sweet cherry tomatoes, creamy mozzarella, and fragrant basil. This salad is easy to make and full of flavor, making it a great choice for lunch, dinner, or a side dish at gatherings.

how to make Juicy Cucumber Caprese Salad

Ingredients:

  • 2 large cucumbers
  • 1 cup cherry tomatoes, halved
  • 8 ounces fresh mozzarella, cubed
  • 1/4 cup fresh basil leaves, torn
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Directions:

  1. Slice the cucumbers into rounds or half-moons.
  2. In a large bowl, combine the cucumber slices, cherry tomatoes, mozzarella cubes, and basil leaves.
  3. Drizzle the olive oil and balsamic vinegar over the salad.
  4. Season with salt and pepper to taste.
  5. Toss gently to combine all the ingredients.
  6. Serve immediately or chill in the refrigerator for 30 minutes before serving.

how to serve Juicy Cucumber Caprese Salad

Juicy Cucumber Caprese Salad is best served fresh. You can enjoy it on its own or pair it with grilled meats or bread for a fuller meal. It also makes a great side dish for barbecues or picnics. If you want to add extra color, you can sprinkle some pine nuts or olives on top.

how to store Juicy Cucumber Caprese Salad

If you have leftovers, you can store the salad in an airtight container in the refrigerator. It’s best to eat it within 1-2 days for optimal freshness. If you add the dressing, it might get a bit watery over time, so you can mix the dressing separately and add it just before serving.

tips to make Juicy Cucumber Caprese Salad

  • Use fresh and ripe ingredients for the best taste.
  • You can experiment with different types of cheese, like feta or goat cheese, if you want to change the flavor.
  • To prevent the cucumbers from getting too watery, you can sprinkle them with a little salt and let them sit for about 10 minutes before adding them to the salad.
  • Always toss the salad gently to avoid breaking the mozzarella pieces.

variation

This salad is versatile! You can add other ingredients like bell peppers, avocado, or even a sprinkle of chili flakes for a spicy kick. Feel free to customize it based on your taste or seasonal produce.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients in advance but do not add the dressing until you are ready to serve for the best taste.

2. How can I make it vegan?
To make this salad vegan, you can skip the mozzarella and use marinated tofu or avocado instead for creaminess.

3. What can I serve with this salad?
This salad goes well with grilled chicken, fish, or as part of a larger buffet-style meal. It also pairs nicely with crusty bread or pasta.

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Juicy Cucumber Caprese Salad

  • Author: admin
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A refreshing and light salad combining crisp cucumbers, sweet cherry tomatoes, creamy mozzarella, and fragrant basil.

Ingredients

  • 2 large cucumbers
  • 1 cup cherry tomatoes, halved
  • 8 ounces fresh mozzarella, cubed
  • 1/4 cup fresh basil leaves, torn
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Slice the cucumbers into rounds or half-moons.
  2. In a large bowl, combine the cucumber slices, cherry tomatoes, mozzarella cubes, and basil leaves.
  3. Drizzle the olive oil and balsamic vinegar over the salad.
  4. Season with salt and pepper to taste.
  5. Toss gently to combine all the ingredients.
  6. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Notes

Use fresh and ripe ingredients for the best taste. Try adding other ingredients like bell peppers or avocado for variation.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Italian

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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