Description
A refreshing, no-cook Caprese-inspired salad made with crisp cucumber, juicy cherry tomatoes, creamy mozzarella, and a simple balsamic-olive oil herb dressing—perfect for hot summer days.
Ingredients
- 1 Cucumber
- ¼ – 1½ cups cherry tomatoes
- 8 oz fresh mozzarella
- ½ large red onion
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp dried basil
- 1 tbsp dried oregano
- Pinch of salt
- Pinch of pepper
Instructions
- Combine olive oil, balsamic vinegar, dried basil, dried oregano, salt, and pepper in a small bowl; set aside.
- Peel (optional) and slice the cucumber—scrape skin with a fork if desired—then dice; place in a medium bowl.
- Quarter the cherry tomatoes; add to the bowl.
- Thinly slice and dice the red onion; add to the bowl.
- Cut the mozzarella into bite-sized pieces (or use pearls); add to the bowl.
- Pour the dressing over the vegetables and cheese; mix gently.
- Let sit for about 10 minutes before serving.
Notes
- Prep time is approximately 10 minutes; no cooking required.
- Salad makes about 4 servings.
- Best when served soon, though can hold in refrigerator briefly.
- Optional peeling and skin-scraping of cucumber helps reduce bitterness.
- Feel free to customize—add avocado, pesto, balsamic glaze, or protein as desired.
Nutrition
- Serving Size: 1 of 4 servings
