Cucumber Caprese Salad

This fresh, crisp cucumber caprese salad with a tangy vinaigrette is my new favorite side for spring and summer, and it’s simple to make. 

We often eat cucumber salad and caprese salad, but I hadn’t thought of combining the two until recently. Duh! This fresh and delicious cucumber caprese salad recipe couldn’t be easier to make, and it’s fresh and tasty. This salad paired nicely with the crispy chicken parmesan, roasted broccoli, and crusty bread I served it with.

Cucumber Caprese Salad

Vinaigrette:

• 2 tbsp olive oil
• 2 tbsp seasoned rice vinegar   ***We enjoy a tangy vinaigrette. If you don’t, use less vinegar, to taste.
• 1 clove of garlic, finely minced
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste

Salad:

• 1 English cucumber, halved lengthwise & quartered
• 1 large handful cherry tomatoes, halved
• 1 cup mozzarella balls, drained & halved
• ¼ yellow onion, sliced
• Several fresh basil leaves, hand-torn
• Sea salt and freshly cracked pepper, to taste

How to Make a Cucumber Caprese Salad

Prepare the vinaigrette by combining olive oil, rice vinegar, minced garlic, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste in a small glass jar. Seal with a lid, shake well, and set aside to allow the flavors time to mingle until needed.

Prepare the salad by combining the cucumber, tomatoes, mozzarella balls, onion, and torn basil leaves in a bowl.

To serve, shake the vinaigrette very well, then drizzle a bit on top of the salad to taste; toss to coat evenly. Season with sea salt & freshly cracked pepper, to taste.

Serve immediately, or prepare up to 2 hours ahead of time, tossing occasionally.