Description
Fresh cucumber caprese salad with mozzarella, tomatoes, and basil. A light, no-cook side dish perfect for warm days and easy entertaining.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon finely chopped fresh basil
- 1 teaspoon finely chopped fresh oregano
- 1 half teaspoon kosher salt
- 1 quarter teaspoon black pepper
- 1 large English cucumber diced into half inch pieces
- 1 and one half cups cherry tomatoes halved
- 8 ounces fresh mozzarella pearls drained and patted dry
- 1 half cup thinly sliced red onion
- 2 tablespoons thinly sliced fresh basil for garnish
Instructions
- Whisk together the olive oil, balsamic vinegar, chopped basil, oregano, salt, and black pepper in a small bowl. Set aside.
- Place the diced cucumber in a large mixing bowl. Pat it lightly with paper towels if it seems watery.
- Add the halved cherry tomatoes and sliced red onion to the bowl with the cucumber. Toss gently to combine.
- Add the mozzarella pearls and carefully fold them into the vegetables.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Let the salad sit for 10 minutes at room temperature.
- Transfer to a serving bowl and sprinkle with the sliced fresh basil before serving.
Notes
- Assemble and dress the salad just before serving to keep the cucumbers crisp and fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian