Fresh Cucumber Caprese Salad
Fresh Cucumber Caprese Salad is a cool, crisp side with cucumber, cherry tomatoes, mozzarella, herbs, olive oil, and balsamic vinegar.
- Prep Time: 10-15 minutes
- Cook Time: 0-0 minutes
- Total Time: 10-15 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Italian-inspired
Ingredients
Scale
- 1 tbsp dried basil, or 3 tbsp chopped fresh basil if preferred
- 1 tbsp dried oregano
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Pinch salt
- Pinch pepper
- Fresh basil leaves, optional, torn or thinly sliced
- ½ large red onion, finely chopped
- 1½ cups cherry tomatoes, quartered
- 8 oz fresh mozzarella, halved if using small balls or torn into bite-size pieces
- 1 cucumber, peeled, scored, and diced into 1/2-inch pieces
Instructions
- Whisk the olive oil, balsamic vinegar, dried oregano, dried basil, salt, and pepper in a small bowl until blended.
- Let the dressing rest while you prepare the salad ingredients.
- Peel the cucumber, run a fork along the outside for texture, then slice and dice it into small pieces.
- Place the cucumber in a medium mixing bowl.
- Add the quartered cherry tomatoes and finely chopped red onion.
- Add the fresh mozzarella and gently mix so the vegetables and cheese are evenly combined.
- Pour the herb dressing over the salad.
- Toss gently until everything is lightly coated.
- Let the salad sit for 10 minutes before serving so the flavors can come together.
Notes
- For less moisture, pat the mozzarella dry before adding it to the bowl.
- This salad is best served the day it is made, though leftovers can be refrigerated for up to 2 days.
- The dressing may be prepared up to 3 days ahead and stored in a sealed jar in the fridge.
- For the freshest texture, combine the dressing with the salad shortly before serving.
Nutrition
- Serving Size: whole recipe
- Calories: 500-600
- Fat: 35-40 g
- Carbohydrates: 40-50 g
- Protein: 20-25 g
Keywords: Fresh Cucumber Caprese Salad, cucumber caprese salad, cucumber tomato mozzarella salad