Description
A light and refreshing twist on the classic caprese salad, featuring crisp cucumber, creamy mozzarella, and fragrant basil, all dressed in a bright herbaceous vinaigrette.
Ingredients
Scale
- 2 large English cucumbers, peeled and thinly sliced (about 6 cups)
- 8 oz fresh mozzarella (bocconcini or sliced ball), room temperature and torn or sliced
- 3 tbsp extra-virgin olive oil, good quality
- 1 tbsp aged balsamic vinegar
- 1 tsp honey (optional for balance)
- 1 small garlic clove, finely grated
- Fine sea salt and freshly ground black pepper, to taste
- 12–16 fresh basil leaves, torn or chiffonade
- Zest of 1 lemon and 1–2 tsp fresh lemon juice
- Flaky sea salt and a pinch of crushed red pepper (optional)
- Extra virgin olive oil for finishing
Instructions
- Prepare cucumbers: Thinly slice cucumbers on a mandoline or with a sharp knife into 1/8-inch rounds. Place in a large bowl and gently pat with paper towel to remove excess moisture.
- Slice or tear mozzarella into bite-size pieces and set aside at room temperature.
- Make the dressing: Whisk olive oil, balsamic, honey, garlic, lemon juice, salt, and pepper until emulsified.
- Combine: Pour half the dressing over the cucumbers and gently toss until each slice gleams.
- Arrange: On a serving platter, layer cucumber slices and mozzarella, alternating to create visual rhythm.
- Finish: Drizzle remaining dressing and olive oil, then scatter flaky sea salt and crushed red pepper on top.
- Rest: Let the salad sit for 5–10 minutes at room temperature before serving.
Notes
Store components separately to maintain freshness. Salt cucumbers lightly before assembly to reduce excess moisture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg