Cory and I had a rough start to our garden, but we’ve had an abundance of cucumbers the past few weeks. I’ve run out of ideas for using them, and then thought about a refreshing salad featuring cucumbers. I also have a ton of cherry tomatoes in my garden, so I put together this delicious cucumber caprese salad for dinner this week. With the fresh veggies, pearl mozzarella and light dressing this salad is a summer must-try. Scroll down to get the recipe!
Cucumber Caprese Salad
Even if you don’t have fresh tomatoes or cucumbers growing in your garden, you can use fresh Michigan produce from the farmers market right now. We love going to the Fulton Street Farmers Market on the weekend for fresh fruit and vegetables from local farms.
Cucumber Caprese Salad
Ingredients
- 1 Cucumber diced
- 1 1/2 cup Cherry Tomatoes diced
- 1 cup Mozzarella Pearls
- 1/2 cup Extra Virgin Olive Oil
- 1 tbsp Red Wine Vinegar
- 1 tbsp Balsamic Vinegar
- 1/2 tsp Salt
- 1/4 tsp Pepper
Instructions
- Combine the cucumbers, tomatoes and mozzarella in a medium sized bowl.
- In a small bowl whisk the the olive oil, vinegars, salt and pepper together
- Pour the dressing over the veggies and cheese and serve.
The best part about this salad is how easy it is to make. You can also make this the day before and leave it in the refrigerator. The veggies and mozzarella will really absorb the dressing overnight (which is very good). We had this salad as an appetizer, but you could also add some protein to this for a dinner option.
If you like this recipe, be sure to check out my traditional caprese salad recipe. You can’t go wrong with this caprese salad recipe!
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