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Easy Cucumber Caprese Salad
Sophia Ramirez

Easy Cucumber Caprese Salad

A refreshing twist on the classic Caprese salad, featuring crisp cucumber, cherry tomatoes, fresh mozzarella, and herb-infused vinaigrette. Ideal for summer gatherings or light meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian-inspired
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 6 cups thinly sliced English cucumber
  • 2 cups cherry tomatoes, halved
  • 1 cup fresh mozzarella pearls
  • 1/4 cup red onion, finely diced
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt to taste
  • Fresh basil leaves for garnish

Method
 

  1. Scrape cucumber skins with a fork to increase surface texture.
  2. Arrange cucumber slices on a platter or in a bowl.
  3. Distribute tomatoes, mozzarella, and red onion evenly.
  4. Whisk olive oil, balsamic vinegar, oregano, basil, and salt to make dressing.
  5. Drizzle dressing over the salad immediately before serving.
  6. Garnish with fresh basil leaves.

Notes

Use extra virgin olive oil with a fresh, fruity aroma for maximum flavor.
Opt for shriveled or aged balsamic vinegar if available.
Store in an airtight container in the refrigerator for up to 24 hours (best served fresh).
Substitute bell pepper for red onion for a milder flavor.