Name: Recipe: Cucumber Caprese Salad
Ingredients: 1 pound beefsteak or heirloom tomatoes (about 3 medium), sliced 1/4-inch thick; 8 ounces fresh mozzarella cheese, sliced into rounds; 3 Persian cucumbers or 1 large English cucumber, thinly sliced crosswise; Extra-virgin olive oil; Balsamic vinegar; Flaky sea salt; Freshly ground black pepper; 6 to 8 large fresh basil leaves

A simple twist on classic Italian Caprese salad that adds cool, crisp cucumbers to the equation.

Recipe: Cucumber Caprese Salad

beefsteak tomatoes

mozzarella

Persian cucumbers or 1 large English cucumber, thinly sliced crosswise

olive oil

Balsamic vinegar

Flaky sea salt

black pepper

basil leaves

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

The Kitchn

Sheela Prakash

Step 1

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.

Recipe: Cucumber Caprese Salad

Servings: 6

Author : Sheela Prakash

Ingredients

Instructions

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