Gluten-Free Cucumber Caprese Salad Recipe
A refreshing and healthy salad that combines the crispness of cucumbers with the creaminess of mozzarella and the sweetness of tomatoes, all drizzled with balsamic glaze.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 2 large cucumbers
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls
- 1/4 cup fresh basil leaves
- 2 tablespoons balsamic glaze
- Salt and pepper to taste
Instructions
- Wash and slice the cucumbers into thick rounds.
- In a large bowl, combine the cucumber slices, halved cherry tomatoes, and mozzarella balls.
- Add the fresh basil leaves to the bowl.
- Drizzle the balsamic glaze over the salad.
- Season with salt and pepper to taste.
- Toss gently to combine all ingredients.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Discover my list of kitchen tools I always use.
Notes
- For added flavor, consider marinating the cucumbers in a little olive oil and vinegar before assembling the salad.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg