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Fresh Cucumber Caprese Salad

Final plated 10-Minute Refreshing Cucumber Salad That Crushes Summer Heat served as a hero shot
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A fresh and vibrant no-cook cucumber Caprese salad featuring crisp diced cucumber, quartered cherry tomatoes, fresh mozzarella, finely chopped red onion, tossed in a simple olive oil and balsamic dressing with basil and oregano herbs.

Ingredients

Scale
  • 1 tbsp dried basil (or 3 tbsp fresh, chopped)
  • 1 tbsp dried oregano (or 3 tbsp fresh, chopped)
  • 2 tbsp olive oil (extra virgin recommended)
  • 1 tbsp balsamic vinegar (preferably aged, good quality)
  • Pinch of salt (plus additional for cucumber)
  • Pinch of pepper
  • Optional: fresh basil leaves for garnish (torn or chiffonaded)
  • ½ large red onion (finely chopped)
  • 1½ cups cherry tomatoes (quartered)
  • 8 oz fresh mozzarella (cherry-sized balls halved or torn into small pieces)
  • 1 cucumber (peeled, fork-scored, diced into ½ inch pieces)

Instructions

  1. Whisk olive oil, balsamic vinegar, dried oregano, dried basil, and a pinch of salt and pepper in a small bowl; set aside to let the herbs soak.
  2. Taste the dressing and adjust the oil-to-vinegar ratio as needed.
  3. Peel the cucumber and run a fork up and down its skin to score it, then thinly slice and dice into ½-inch pieces.
  4. Sprinkle the diced cucumber with salt and drain in a colander for 15–20 minutes to remove excess moisture.
  5. Quarter the cherry tomatoes and finely chop the red onion.
  6. Pat the fresh mozzarella dry with paper towels and slice or halve into bite-sized pieces.
  7. Combine the drained cucumber, quartered cherry tomatoes, chopped red onion, and mozzarella in a medium bowl.
  8. Pour the dressing over the salad and toss gently but thoroughly to coat evenly.
  9. Let the salad rest about 10 minutes before serving to allow flavors to meld.

Notes

To keep the salad crisp and avoid sogginess, salt and drain the cucumber before mixing., Dry mozzarella well before adding to prevent excess liquid in the salad., Add dressing just before serving for best freshness., Dressing can be prepared up to 3 days ahead and stored in the fridge., Store leftovers in an airtight container in the refrigerator for up to 2 days; drain excess liquid before serving., Ingredient swaps are flexible, e.g., burrata for mozzarella, different types of vinegar, or different tomatoes and onions., English or Persian cucumbers are recommended for best texture, but regular cucumbers with peeling and seeding also work.

Nutrition

Find it online: https://cozyovenkitchen.com/fresh-cucumber-caprese-salad/