Description
A refreshing twist on the classic Caprese, this cucumber salad combines crisp veggies, creamy mozzarella, and a herby balsamic marinade for the perfect light dish.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- Pinch of salt
- Pinch of pepper
- 1 cucumber – peeled, fork-scored, thinly sliced, and diced
- 1½ cups cherry tomatoes – quartered
- 8 oz fresh mozzarella – sliced or use mozzarella pearls
- ½ large red onion – finely chopped (optional)
- Optional: Fresh basil leaves – torn
Instructions
- In a small bowl, whisk together olive oil, balsamic vinegar, oregano, basil, salt, and pepper. Set aside.
- Peel and score the cucumber with a fork. Slice thinly and dice.
- Quarter the cherry tomatoes and add them to the cucumber. Add finely chopped red onion if using.
- Slice fresh mozzarella or use mozzarella pearls and mix into the salad.
- Pour the marinade over the salad and toss gently to combine. Let sit for 10 minutes to marinate.
- Garnish with torn basil leaves before serving.
Notes
For a vegan version, use plant-based mozzarella or avocado. To keep cucumbers crisp, don’t over-marinate. Avoid using shredded mozzarella for best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
Keywords: cucumber salad, caprese, mozzarella, cherry tomato, fresh basil