Fresh Cucumber Caprese Salad: A Crisp Twist on Classic Flavor

Fresh Cucumber Caprese Salad combines juicy cherry tomatoes, creamy mozzarella, and refreshing cucumbers, all tossed in a zesty marinade, perfect for summer gatherings.

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Course: Salads

Cuisine: Italian

Keyword: Fresh Cucumber Caprese Salad, healthy, quick, salad, summer, Vegetarian

Prep Time: 10

Marinade Time: 10

Total Time: 20

Servings: servings

Calories: 200kcal

Equipment

bowl
Whisk
Knife
Cutting Board

Ingredients

For the Marinade

2 tablespoons olive oil adds richness
1 tablespoon balsamic vinegar provides a tangy kick
1 tablespoon dried oregano or fresh for bolder taste
1 tablespoon dried basil fragrant herbal note
pinch salt enhances flavors
pinch pepper adds hint of spice

For the Salad

1 large cucumber fresh and crisp
1.5 cups cherry tomatoes assorted colors
8 oz fresh mozzarella or burrata for a twist
0.5 large red onion soaked in cold water for milder flavor
optional fresh basil leaves for garnish

Instructions

Step-by-Step Instructions

In a small bowl, combine olive oil, balsamic vinegar, oregano, basil, salt, and pepper. Whisk until well-blended. Set aside.
Peel the cucumber, scrape it with a fork, slice it thinly, and dice into small pieces. Transfer to a bowl.
Cut cherry tomatoes into quarters and add to the bowl with the diced cucumber.
Thinly slice and dice the red onion and add to the cucumber and tomatoes.
Slice fresh mozzarella into bite-sized pieces and gently fold into the salad.
Pour the marinade over the salad and toss gently to coat evenly.
Let the salad sit for about 10 minutes before serving to allow flavors to develop.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. It's best served cold.

Nutrition