Juicy Cucumber Caprese Salad

Last summer my neighbor dropped off a basket of cherry tomatoes from her garden and I ended up throwing this together on a whim. The crunch of cucumbers against those sweet sun-ripened tomatoes was such a happy accident that it is now my go-to when I need something fresh but do not want to turn on the stove.

I brought this to a potluck last month and three people asked for the recipe before they even finished their first helping. Something about the combination of cold crisp cucumbers and those little mozzarella pearls just makes people happy.

Ingredients

• 2 large cucumbers: English or Persian cucumbers work best since they have thinner skins and fewer seeds
• 2 cups cherry tomatoes: the sweeter and riper the better, they pop in your mouth alongside the cheese
• 1/4 cup fresh basil leaves: tearing them by hand releases more oils than chopping with a knife
• 8 oz fresh mozzarella balls: ciliegine are perfect but any small mozzarella balls work beautifully
• 3 tbsp extra virgin olive oil: really use the good stuff here since it is one of the main flavors
• 2 tbsp balsamic glaze: the reduction adds a concentrated sweetness that regular balsamic cannot match
• 1/2 tsp sea salt: just enough to wake up all the flavors without overpowering the vegetables
• 1/4 tsp freshly ground black pepper: adds a little warmth and depth to the dressing

Instructions

Prep your vegetables:

Slice those cucumbers into satisfying half-moons and halve the cherry tomatoes so they release some of their juices

Combine everything:

Toss the cucumbers, tomatoes, and halved mozzarella balls in a large bowl with those torn basil leaves

Make the dressing:

Whisk together the olive oil, balsamic glaze, salt, and pepper until it thickens slightly

Toss and serve:

Drizzle that gorgeous dark dressing over everything and give it one gentle toss before bringing it to the table

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My sister texted me at midnight last week saying she was standing in her kitchen eating leftovers straight from the bowl. That is when I knew this recipe was a keeper.

Choosing the Best Produce

I have learned that the tomatoes make or break this dish. Give them a gentle squeeze at the store, they should yield slightly but not feel mushy. Cucumbers should feel heavy for their size with bright green skin that is not wrinkled.

Making It Your Own

Sometimes I will throw in some diced avocado or a handful of arugula if I want to switch things up. A drizzle of really good honey instead of balsamic glaze also works beautifully if you are in the mood for something different.

Serving Suggestions

This salad is ridiculously versatile. It can stand alone as a light lunch or play sidekick to grilled chicken, fish, or even a simple pasta. The fresh flavors cut through rich main dishes so well.

• Pair with crusty bread to soak up the extra dressing at the bottom
• Top with toasted pine nuts or walnuts for added crunch
• Grill the mozzarella briefly for a warm variation in winter

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Hope this brings as much brightness to your table as it has to mine. Happy cooking.

Recipe FAQ

→ Can I make this ahead of time?

For best results, assemble within an hour of serving. The cucumbers will release water if dressed too early, making the salad watery. Keep the dressing separate until ready to serve.

→ What type of mozzarella works best?

Fresh mozzarella balls (ciliegine) are ideal as they're perfectly portioned. You can also use larger fresh mozzarella pearls or slice a log of fresh mozzarella into bite-sized pieces.

→ Can I substitute the balsamic glaze?

Regular balsamic vinegar works but will be thinner. For a thicker consistency, simmer balsamic vinegar on low heat until reduced by half. A splash of honey helps mimic the glaze's sweetness.

→ How should I store leftovers?

Store undressed salad in an airtight container for up to 2 days. Keep the dressing separate in a small jar. Toss together just before serving to maintain the crisp texture.

→ What vegetables can I add for variety?

Sliced avocado, fresh arugula, or thinly sliced red bell peppers work beautifully. You could also add halved Kalamata olives for a briny contrast to the creamy mozzarella.