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Cucumber Caprese Bites

Cucumber Caprese Bites on a rustic board with mozzarella and tomatoes
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These are a fresh, handheld twist on the classic Caprese salad. Crisp cucumber slices are topped with creamy mozzarella, sweet tomatoes, and fresh basil, then drizzled with a simple balsamic glaze. They are the perfect light appetizer for summer entertaining.

Ingredients

Scale
  • 1 large English cucumber
  • 8 ounces fresh mozzarella cheese (ciliegine or bocconcini size)
  • 1 pint cherry or grape tomatoes, halved
  • 1 generous handful fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic glaze, plus more for drizzling
  • Flaky sea salt and freshly cracked black pepper to taste

Instructions

  1. Wash and dry the cucumber. Slice it into rounds about 1/2 inch thick. If desired, scoop out the seedy center of each round with a small spoon to create a neater cup. Arrange the slices on a large serving platter.
  2. Lightly sprinkle the cucumber rounds with a pinch of flaky sea salt. This seasons the base and helps prevent sogginess.
  3. Top each cucumber round with a piece of fresh mozzarella and a halved cherry tomato. Tuck a small fresh basil leaf between the cheese and tomato.
  4. In a small bowl, whisk together the extra virgin olive oil and 1 tablespoon of balsamic glaze.
  5. Just before serving, drizzle the oil and glaze mixture lightly over the assembled bites. Finish with another light sprinkle of flaky salt, a grind of black pepper, and an extra drizzle of balsamic glaze if desired. Serve immediately.

Notes

For best results, assemble just before serving to keep the cucumbers crisp. All components can be prepped a day ahead and stored separately in the fridge. Do not use dried basil; fresh is essential. For a vegan version, use plant-based mozzarella or marinated tofu cubes.

Nutrition

Find it online: https://harmonymeal.com/cucumber-caprese-bites/