Caprese Salad with Cucumbers
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Caprese salad is one of my favorite summertime dishes but it can be a refreshing side for fall or winter dinner. I marinated cucumbers to give it some more crunch and substance. It was well received when I brought it to a pasta dinner recently.
- 1 large package grape or cherry tomatoes
- 2 cucumbers
- 1 shallot
- 1 package fresh mozzarella pearls
- 2 cloves garlic
- olive oil
- balsamic vinegar
- salt and pepper, to taste
- Fresh basil
- Peel, seed and dice the cucumber into bite sized pieces. Add to a bowl. Cut the tomatoes in half, or bite sized pieces if you are using larger tomatoes.
- Mince garlic and thinly slice the shallot. Add them to the bowl and mix together. Drizzle them with 1-2 Tbsp. oil and vinegar and a sprinkling of salt. Set aside for about an hour for the cucumbers to marinate.
- Before serving, cut the pearls into quarters. Mix them into the salad.
- Julianne fresh basil leaves and add to the salad. Add more oil/vinegar, salt and pepper to taste. If the resulting salad is too wet, you can pour off some of the liquid before serving.
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