This simple, healthy, and elegant twist on Caprese salad will make your taste buds do a happy dance.
I have experimented with gardening a few times over the years. We were living in Indiana the first time we tilled the ground and sowed rows of vegetables and herbs. I don’t remember watering the garden a single time, but everything grew like crazy. We had tomatoes and cilantro coming out our ears because spring in Indianapolis is characterized by buckets of rain.
Then we moved to Phoenix, naively thinking we were gardening experts. We built two raised garden beds, filled them with hand-mixed soil, and planted a few seeds. We watered our baby plants daily and, for awhile, we excitedly watched them grow.
Soon thereafter, the scorching summer pushed the meager wisps of spring aside, rearing its sunny head and wilting our growing treasures. No matter how much we watered, the plants all but stopped producing tasty offerings.
Except for the basil; it flourished in the heat. The hotter the weather, the faster it grew. Truthfully, I was in basil heaven. I ate it like it was going out of style, never tiring of its sweet goodness. We may have failed miserably on our first attempt at desert gardening, but mountains of basil softened the blow a little.
It has been a few years since our first Arizona gardening adventure. This year, we decided to try again. Things went slightly better, but we still have much to learn. Apparently, you cannot neglect your garden for two weeks and expect it to look good, even if you have an automatic watering system. That is especially true when you have an infestation of crab grass that TAKES OVER if you don’t pull it out every two days.
Also, birds and rabbits are not cute when they eat your plants. Live and learn.
But guess what? Our two basil plants now look more like trees, tall and hearty, with no hint of slowing down. We are enjoying fresh basil on everything from spaghetti to watermelon (sounds weird but tastes amazing). But my favorite? Caprese anything. Tomatoes, basil, and fresh mozzarella are made for each other.
My go-to recipe utilizes those three ingredients chopped, mixed with a splash of olive oil and balsamic vinegar and heaped on toasted ciabatta bread. That simple and fresh meal is a favorite amongst all of my children.
You can never go wrong with toasted ciabatta bread if you ask me. But if you like cucumbers, this beautiful and healthy variation on Caprese salad will make your heart sing. It is colorful, elegant, and surprisingly easy to prepare, filled with tomatoes, basil, mozzarella, a touch of balsamic vinegar, and topped with homemade croutons and parmesan cheese. It will have you running to your garden (or grocery store) for fresh basil over and over again.
Note: Leaving the skin on the cucumbers gives them a firm texture. They are easier to hold and transport but more difficult to eat with the skin intact. I prefer the taste and texture of peeled cucumbers and will peel them before stuffing them from now on. After trying both variations, my kids agree that skinless cucumbers are better for this recipe.
Caprese Stuffed Cucumbers
Prep
Total
Yield 4 servings
This simple, healthy, and elegant twist on Caprese salad will make your taste buds do a happy dance.
Ingredients
- 2 cucumbers, peeled if desired (see note)
- 1 cup grape tomatoes, diced
- 1 tablespoon fresh basil leaves, cut into chiffonades (here is a tutorial)
- 4 oz fresh mozzarella, cut into small cubes
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- shredded parmesan, for garnish
Croutons
- 2 slices bread, cut into small cubes (see note)
- 2 tablespoons olive oil
- garlic salt and pepper, to taste
- 1 tablespoon shredded parmesan
Instructions
Croutons
- In a medium bowl, toss cubed bread with olive oil, shredded parmesan, and seasoning (garlic salt and pepper) to taste.
- Bake in preheated 450-degree oven for 5-6 minutes, or until golden brown.
Stuffed Cucumbers
- Slice cucumbers in half lengthwise, leaving both ends in tact.
- With a spoon, scoop the seeds out of the cucumbers, creating a hollow area in the center of each half.
- In a medium bowl, combine diced tomatoes, basil, and mozzarella.
- In a small bowl, mix 1 teaspoon balsamic vinegar, 1 teaspoon olive oil, and 1/4 teaspoon salt.
- Pour vinegar mixture over tomato mixture and stir well.
- Spoon the tomato mixture into the hollow cucumbers.
- Top with croutons and garnish with shredded parmesan.
Notes
- Leaving the skins on the cucumbers looks pretty and makes them easier to transport. However, it also adds enough firmness to make the finished product difficult to eat. I recommend peeling them first, but do not cut the ends off! The ends hold the filling in place.
- You can make croutons with any bread you have on hand, even if it is a bit stale. I have used bagels, buns, white bread, wheat bread, pretzel rolls, and a variety of other crusty bread, and they all taste good in the end.
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