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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Servings: 6 serving
Calories: 139kcal
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
Calories: 139kcal | Carbohydrates: 6g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 71mg | Potassium: 322mg | Fiber: 1g | Sugar: 4g | Vitamin A: 521IU | Vitamin C: 21mg | Calcium: 71mg | Iron: 1mg
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