Cucumber Caprese Salad recipe

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Ingredients

½ cup aged balsamic vinegar
2 large Roma tomatoes, sliced into 1/4-inch-thick rounds
1 large cucumber, peeled and sliced into 1/4-inch-thick rounds
1 (8 ounce) package sliced fresh mozzarella cheese
1 cup fresh basil leaves
1 tablespoon olive oil
salt and ground black pepper to taste

Nutrition Info

140.7 calories
carbohydrate: 7 g
cholesterol: 23.9 mg
fat: 8.4 g
fiber: 0.6 g
protein: 9.9 g
saturatedFat: 4.1 g
servingSize: -
sodium: 264.5 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring balsamic vinegar to a boil in a small saucepan over medium heat. Boil until reduced to 1/4 cup, about 8 minutes. Remove from heat and allow to cool to room temperature.

  2. Arrange tomatoes, cucumber, mozzarella slices, and basil leaves in an alternating pattern on a small serving platter until platter is covered. Drizzle olive oil over the salad. Season with salt and pepper. Drizzle 1 to 2 tablespoons of the cooled balsamic vinegar on top. Serve immediately.

Recipe Yield

6 servings

Recipe Note

An easy and delicious layered-style cucumber caprese salad that makes for a beautiful presentation!

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