Go Back
–+ servings
Cucumber Caprese Salad

Crisp Cucumber Caprese Salad for a Refreshing Summer Bite

Enjoy this Cucumber Caprese Salad, a refreshing and vibrant dish perfect for summer. It's low-carb, gluten-free, and ready in just 15 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Cucumbers Sliced into rounds
  • 1 pint Cherry or Grape Tomatoes Halved
  • 8 ounces Fresh Mozzarella Cut into bite-sized pieces
  • 1 cup Fresh Basil Torn into pieces
For the Dressing
  • 2 tablespoons Balsamic Vinaigrette To taste
  • 2 tablespoons Extra Virgin Olive Oil Mix with vinegar
  • 1 tablespoon Dijon Mustard Optional, for extra flavor

Equipment

  • salad bowl
  • Colander
  • small bowl
  • whisk
  • cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. Wash the cucumbers and tomatoes thoroughly under cool water.
  2. Slice the cucumbers into rounds about 1/4 inch thick and halve the cherry tomatoes.
  3. Sprinkle the sliced cucumbers with salt and let them drain in a colander for about 10 minutes.
  4. Whisk together 2 tablespoons of extra virgin olive oil, 1 tablespoon of balsamic vinegar, and a dash of Dijon mustard in a small bowl.
  5. In a large salad bowl, combine the drained cucumbers, halved tomatoes, and mozzarella chunks.
  6. Gently fold in the torn basil leaves and drizzle the dressing over.
  7. Toss gently and serve chilled for best flavor.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 8gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 30mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 700IUVitamin C: 25mgCalcium: 250mgIron: 1mg

Notes

Store uneaten salad in an airtight container in the refrigerator for up to 3 days. Keep dressing separate until serving.

Tried this recipe?

Let us know how it was!