When Cucumber Caprese Became My Lazy Summer Obsession
Alright, so I have this thing with salads—especially in late June, when it’s hotter than a billy goat in a pepper patch. The kitchen’s basically a sauna, you know? Anyway, this Juicy Cucumber Caprese Salad became my not-so-secret weapon last summer. I basically threw it together the first time because I was out of lettuce (again), and now, here we are... making it weekly. My cousin Molly reckons it’s the only salad her kids will eat without bribery, which, honestly, is saying a lot. There was also that one time I dropped an entire bowl on the deck... let's just say, the dog was delighted.
Why You’ll Kinda Fall in Love With This
I make this juicy number when it’s too muggy to stand over the hob, or when I’ve got a glut of cucumbers from the neighbor (she leaves them at my door, swear she’s trying to pickle me alive). My family goes a bit wild for this because the combo of chewy mozzarella, crisp cukes, and zingy tomatoes just hits the spot—and fair warning, the dressing makes the bread you mop it up with taste borderline criminal. If tomatoes aren’t great, just use more cukes—no one in my house complains. Except that one time I added too much onion, yeesh.
What You’ll Need (Substitutions Absolutely Welcome)
- 2 large English cucumbers, sliced thick (Persian cukes are great too. I sometimes use regular old garden ones, but peel 'em first—they can get bitter, trust me on this.)
- 250g (about 9oz) fresh mozzarella, torn or cut into bite-size bits (Pearlini balls are fancy, but I’ll admit I often grab the budget ball and hack it up—still delicious)
- 250g cherry tomatoes, halved (Grape tomatoes work too. Honestly, whatever’s sweetest at the shop or on the porch.)
- 1 small red onion, thinly sliced (Or leave it out if onions aren’t your thing; my brother claims it repeats on him!)
- A good handful of fresh basil leaves—torn, not chopped (My grandmother was militant about NOT using dried basil, but, well, I rebelled once and hey, it works in a pinch)
- 3 tablespoon extra virgin olive oil (If you only have regular olive oil, no sweat; it’s salad, not rocket science.)
- 2 tablespoon balsamic glaze or reduction (Can use straight balsamic vinegar if that’s all you can find; just know the flavor’s punchier and a tad runnier)
- Salt and freshly cracked black pepper, to taste (I get carried away with the pepper sometimes. Sorry, not sorry.)
Here’s What You Do (Step by Not-So-Perfect Step)
- Prep your cucumbers and tomatoes: Thick slices, then halve the tomatoes (or quarter, if you’re feeling it). Throw 'em in a big bowl. This is where I usually sneak a crunchy cuke slice.
- Slice or tear your mozzarella and toss that in, plus the onion slices, if you’re using 'em. Don’t worry if it's messy. Looks homemade—and that’s a good thing, right?
- Scatter in the basil; if a big leaf sneaks through, all the better. More is more, honestly!
- Drizzle over the olive oil, then zigzag the balsamic glaze all over. Try not to dump it in one spot (I did once, and spent ten minutes mixing desperately).
- Add several pinches of salt and as much pepper as you think you'll like—then maybe a dash more. Toss everything gently but thoroughly. Yes, it will look a bit chaotic at first. Completely normal. Actually, I find it’s best when it's all a bit haphazard.
- Taste a bite (or three), adjust seasoning, and, if you can, let it sit for ten minutes so the flavors mingle and everyone becomes friendly. Then serve. Or just eat straight form the bowl while propped up at the counter, no judgment.
Notes I’ve Learned (Sometimes the Hard Way)
- If you use garden cucumbers, peel them unless you’re into that bitter edge.
- Don’t skip the fresh basil unless you absolutely have to; dried works but, eh, not the same punch.
- Tastes even better the next day, maybe, but honestly it vanishes fast so I've rarely tested this properly!
- Use a really big bowl—otherwise you end up with tomatoes leaping onto the counter, chasing after them like a mad scientist.
Things I’ve Tried (Not All Winners)
- Sometimes I swap diced avocado for mozzarella (for a vegan pal). It’s nice but, let’s face it, a bit mushy if left too long.
- I once added diced peaches. Surprisingly worked—but only with really ripe ones and a bit of extra balsamic.
- I thought radishes might add a punch, but honestly, they just made it weirdly spicy and seemed to clash. Not recommended unless you love chaos in a bowl.
You Don’t Need Fancy Tools (But They Help)
- Big salad bowl (or a clean mixing bowl—who’s judging?)
- Sharp knife—though, if you’re like me and your knives are all a bit dull, serrated works too
- Salad tongs or a big spoon (I’ve definitely used my (clean) hands in a pinch and no one complained... or noticed)
How Long Does It Last? (Spoiler: Not Long)
I’d say you can keep this covered in the fridge for up to a day or so, but, in my house, it never sees the next sunrise. If you do somehow restrain yourself, just give it a quick toss; the juice gathers at the bottom—sop it up with bread, you won't regret it.
How I Like to Serve This (Feel Free to Break Traditions)
Honestly, this sits pretty alongside a hunk of crusty bread—kids dip, adults mop. Sometimes I take it to a picnic and eat it by itself, right out of the container with a fork. My aunt likes it with cold grilled chicken (strange but... not bad!).
Real-Life Pro Salad Tips From My Kitchen
- I once tried rushing the mixing step; everything clumped—don’t do that, take a wee minute to toss things around.
- If your cucumbers are super watery, maybe scoop out some seeds. Or just live with the juice (that’s how I roll most of the time).
- Letting it sit for a bit makes everything taste more like, well, itself. Worth the (brief) wait.
From My Inbox: Cucumber Caprese Salad FAQs
- Can I make it ahead?
- Sort of—prep everything, but wait to add the basil and glaze until just before serving. Otherwise the basil goes sad and black, which is honestly a bit tragic looking.
- What if I can’t find fresh mozzarella?
- Use feta or even goat cheese, why not? It’s not classic but I promise it still tastes fab.
- Do I need to peel the cucumbers?
- If you’ve got thin-skinned ones (English or Persian—super), no; but on second thought, if they’re those big waxy ones, best to peel.
- Can I skip the onion?
- Absolutely. My brother always does. I barely notice the difference (but him and onions are at war).
- Is it actually better the next day?
- Some say yes, the flavors meld. For me, it usually vanishes before that but, the odd time it doesn’t... I think so?
Ingredients
- 2 large English cucumbers, sliced thick (or Persian, or peeled regular garden cukes)
- 250g (about 9oz) fresh mozzarella, torn or cut bite-size (or mozzarella pearls or any kind you’ve got)
- 250g cherry tomatoes, halved (or grape or whatever’s sweetest)
- 1 small red onion, thinly sliced (optional)
- A handful of fresh basil leaves, torn (or dried basil in a pinch)
- 3 tablespoon extra virgin olive oil (or other olive oil)
- 2 tablespoon balsamic glaze or reduction (or straight balsamic vinegar)
- Salt and freshly cracked black pepper, to taste
Instructions
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1Prep your cucumbers and tomatoes: Thick slices, then halve the tomatoes (or quarter if you want). Add to a big bowl.
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2Slice or tear mozzarella and toss in, along with thin onion slices (if using). Looks a bit messy? Good.
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3Scatter in plenty of basil leaves (don’t worry if a few big ones sneak in).
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4Drizzle over olive oil, then swirl balsamic glaze on top—try to zigzag it all around.
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5Season well with salt and lots of black pepper. Toss gently but thoroughly. If it looks chaotic, that’s normal.
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6Taste, adjust seasoning, and if you can let it sit for 10 minutes before serving, even better. Or eat straight from the bowl—no rules.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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