Cucumber caprese salad

Cucumber caprese salad screams summer with fresh lemon, cucumber and tomatoes. Delicious fresh herbs and a tart, sweet balsamic vinegar dressing

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings serving

Calories 139 kcal

Ingredients

2 cucumber (sliced)
1 pint cherry tomato
1/2 cup mozzarella (pearls)
1 zested lemon
salt and pepper to taste

Dressing

1/4 cup olive oil
2 tablespoon balsamic vinegar
1/2 lemon, squeezed
1 teaspoon apple cider vinegar
1/2 cup basil, chopped
1 tablespoon oregano, chopped

Instructions

To start, prep the ingredients. Slice and dice the cucumber In a large bowl add cucumbers and salt them heavy. Cover the bowl then place in the refrigerator for 1 hour. After an hour, remove the cucumbers, drain the excess water then rinse the salt off and lightly pat dry. Then, half the tomatoes. Drain the water from the mozzarella pearls.
Toss all of those ingredients into a bowl. Zest a lemon over the bowl. Toss the salad to get everything even.
To the side, mix all the ingredients together for the dressing (chopped herbs, oil, lemon juice, apple cider vinegar) then pour over the salad and toss it in. Give the salad a taste and adjust the salt levels to your liking. Garnish with pepper and serve.
Note, the dressing likes to settle to the bottom so before getting or handing out a serving be sure to give the salad a quick toss in the dressing.

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Nutrition

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.

Keyword Cucumber caprese salad

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