Cucumber Caprese Salad
This cool Cucumber Caprese Salad is filled with juicy cherry tomatoes and green avocado, and the best part is no extra time takes to make, only a few minutes to toss together with some ingredients.
- 2 c cucumbers (diced or sliced thin)
- 2 c cherry tomatoes (diced or quartered)
- 1 1/4 c fresh mozzarella cheese (diced)
- 1/4 c fresh basil (chopped)
- 2 Tbsp olive oil
- 4 tsp quality balsamic vinegar
- 1 tsp fresh garlic (minced (about 1 clove))
- 1/2 tsp salt to taste
- 1/2 tsp fresh ground pepper to taste (optional)
- 1 Tsp dried oregano
Take a small saucepan or pan, put balsamic vinegar in it and wait for a boil for about 10 to 20 minutes or until balsamic has shrunk and thickened like a luster. And then takeout from heat and set aside for cool.
Wash the cucumber and peel and scrape the skin. And then slice thin or dice. Place these slices into a bowl.
Wash cherry tomatoes and cut these quartered or diced and add to the bowl with the cucumbers.
Slice mozzarella into bite-sized pieces (or use pearl-sized mozzarella balls).
You can add red onion in sliced or don’t like an onion to add for that recipe omit that. Add to bowl with cucumbers and tomatoes.
In a small bowl add olive oil, mozzarella, dried oregano, dried basil, and a dash of salt and pepper; add cucumbers, tomatoes, and red onion. Combine this entire mixer. Toss carefully with balsamic glaze.
Allow to freeze it for 10 minutes or until before serving. Serve cold in the summertime or serve as an appetizer instead of salad.
Leave some of the basil wholes for extra effect. If you are lucky enough to have basil flowers, sprinkle those on as well as for decoration or garnish.
But, only add avocados to the salad you are eating immediately because they will turn brown when stored.
Cool and chill your cucumber and tomato salad even better when the flavors are mixed and everything is crisp and tasty and also delicious when a bite.