Cucumber Caprese Salad
This salad features crisp cucumber slices layered with creamy mozzarella and fresh basil leaves, drizzled with olive oil and optionally balsamic vinegar. It offers a light, hydrating dish with a pleasing combination of crunch and softness, showcasing vibrant summer flavors and simple presentation.
Equipment
- Chef’s knife
- Cutting board
- Serving plate
- Small bowl
Ingredients
- 2 large cucumbers preferably seedless or English cucumbers
- 8 oz fresh mozzarella preferably ciliegine or fresh slices
- 1/4 cup fresh basil leaves whole leaves for layering
- 2 tbsp extra virgin olive oil for drizzling
- 1 tbsp balsamic vinegar optional, for finishing
- to taste salt preferably flaky sea salt
- to taste freshly ground black pepper
Instructions
- Slice the cucumbers into thin rounds, about 1/8 inch thick, and arrange them evenly on a serving plate.
- Cut the fresh mozzarella into thin slices or tear into small pieces, then layer them over the cucumber rounds for a soft, creamy contrast.
- Pick whole basil leaves and scatter them across the top of the salad, allowing the fragrant herbs to peek through the layers.
- Drizzle the olive oil evenly over everything, letting it seep into the layers and enhance the flavors.
- If desired, sprinkle a little salt and freshly ground black pepper over the top to taste, adjusting as preferred.
- Optionally, add a splash of balsamic vinegar in a zigzag pattern for a sweet-tangy finish that complements the fresh ingredients.
- Gently toss or leave the salad as is for a beautiful layered presentation. Serve immediately to enjoy the crispness and freshness.
