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Cucumber Caprese Salad

This Cucumber Caprese Salad features thinly sliced cucumbers layered with fresh mozzarella and fragrant basil leaves. It’s assembled with a drizzle of balsamic glaze and olive oil, resulting in a crisp, juicy, and visually appealing dish with vibrant flavors and textures that celebrate summer produce.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers preferably seedless or English cucumbers
  • 8 oz fresh mozzarella preferably in small balls or slices
  • a handful leaves fresh basil whole leaves, washed and dried
  • 2 tbsp extra virgin olive oil
  • to taste salt preferably sea salt or flaky salt
  • to taste black pepper freshly ground

Equipment

  • Chef's knife
  • Cutting board
  • Serving Plate

Method
 

  1. Wash the cucumbers thoroughly, then slice them very thinly into rounds or ribbons for a delicate presentation.
  2. If using fresh mozzarella balls, slice them into even rounds, around ¼ inch thick. If using pre-sliced mozzarella, have them ready for layering.
  3. Arrange a layer of cucumber slices on a large serving plate, slightly overlapping each piece to create a base layer.
  4. Over the cucumber layer, add slices of mozzarella evenly spaced to form a colorful, balanced pattern.
  5. Place fresh basil leaves between the layers or scattering them on top for bursts of green and aroma.
  6. Drizzle the olive oil and balsamic glaze evenly over the assembled salad, ensuring each bite gets a touch of sweetness and tang.
  7. Sprinkle salt and freshly ground black pepper over the top, adjusting to taste for seasoning.
  8. Gently garnish with additional basil leaves if desired for presentation, then serve immediately while the cucumbers are crisp and the flavors fresh.

Notes

For extra flavor, add a sprinkle of toasted sunflower seeds or cherry tomatoes for variation.