Cucumber Caprese Salad (or Pasta Salad!)
- Yield 6
- Prep 10 minutes
- Total 10 minutes
Cucumber Caprese Salad (or Pasta Salad!) is a salad recipe on Avoteb. The yield on the card is 6. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 English cucumber, quartered and thinly-sliced (and peeled, if you prefer)
- 1 pint cherry or grape tomatoes, halved
- 8 ounces mozzarella (baby mozzarella balls or diced mozzarella)
- 1/2 cup firmly-packed fresh basil leaves, julienned
- 1-2 tablespoons balsamic glaze, store-bought or homemade*
- sea salt and freshly-cracked black pepper
- optional: 8 ounces uncooked pasta of your choice (I used orecchiette)
Method
In a large mixing bowl, combine the cucumber, tomatoes, mozzarella and fresh basil. Spoon evenly with 1 tablespoon balsamic glaze. Then toss to combine.
Taste and season with salt and black pepper as needed (the cook used a generous pinch of each) and add more balsamic glaze if you would like.
Plate while it is hot, or cover and refrigerate for up to 1 day.
Skippable: If you would like to add in pasta, cook the pasta according to package instructions in a generously-salted pot of boiling water until it is al dente. Tip off and rinse the pasta with cold water in a colander until chilled. Then stir the pasta into your cucumber salad, adding an extra tablespoon or two of the balsamic glaze plus salt and pepper to taste.
