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recipe: cucumber caprese salad

www.thekitchn.com

Servings: 6

Author : Sheela Prakash

Ingredients

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1 pound beefsteak or heirloom tomatoes (about 3 medium), sliced 1/4-inch thick8 ounces fresh mozzarella cheese, sliced into rounds3 Persian cucumbers or 1 large English cucumber, thinly sliced crosswiseExtra-virgin olive oilBalsamic vinegarFlaky sea saltFreshly ground black pepper6 to 8 large fresh basil leaves

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Instructions

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Arrange the tomato slices in an overlapping pattern on a platter. Arrange the mozzarella and cucumbers over the tomatoes. Drizzle with olive oil and vinegar, and sprinkle with the salt and pepper. Tear the basil leaves into small pieces, scatter over the top, and serve immediately.