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Cucumber Caprese Salad

A vibrant and refreshing salad made with crispy cucumbers, creamy mozzarella, fresh basil, and a drizzle of balsamic glaze, perfect for gatherings or a light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Italian, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large cucumbers, sliced thinly Choose firm and fresh for the best crunch.
  • 8 ounces fresh mozzarella cheese, sliced into rounds Look for high-quality mozzarella for optimal creaminess.
  • 1 cup fresh basil leaves
  • 2 tablespoons extra virgin olive oil Drizzle for flavor.
  • 2 tablespoons balsamic glaze For finishing touch.
  • to taste Salt and pepper Adjust to personal preference.

Method
 

Preparation
  1. Begin by washing the cucumbers thoroughly. Slice them thinly with a sharp knife or mandoline for precision.
  2. Cut the fresh mozzarella into round slices of similar thickness to the cucumbers.
  3. On a large serving platter, alternate layers of cucumber and mozzarella slices, tucking in fresh basil leaves.
  4. Drizzle the olive oil over the layered salad, and add a sprinkle of salt and pepper to taste.
  5. Complete the dish with a generous drizzle of balsamic glaze.
  6. Serve immediately, chilled or at room temperature.

Notes

Assemble the salad shortly before serving to maintain freshness. Avoid overdressing; less is more with olive oil and balsamic glaze. Store leftovers in the refrigerator for up to two days in an airtight container.