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A vibrant Summer Caprese Cucumber Salad featuring sliced zucchini, cherry tomatoes, and mozzarella balls tossed in a balsamic dressing.

Summer Caprese Cucumber Salad

This is the kind of salad I kept returning to during warm-weather testing—it stayed crisp and refreshing every time.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 4 servings

Equipment

  • Large bowl
  • Small Bowl

Ingredients
  

For the Salad

  • 3 large cucumbers English or Persian, sliced
  • 1 pint cherry tomatoes Halved
  • 8 ounces fresh mozzarella balls Bocconcini, drained
  • 1/2 cup fresh basil leaves Torn

For the Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Combine the sliced cucumbers, halved cherry tomatoes, mozzarella balls, and torn basil leaves in a large bowl.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined.
  • Pour the dressing over the salad ingredients.
  • Gently toss the salad to coat everything evenly with the dressing.
  • Serve immediately, or chill for 15 minutes for the flavors to blend.

Notes

By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty.
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