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.
Recipe by at https://www.lynnettesheppard.com/caprese-stuffed-cucumbers/