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Cucumber Caprese Salad

Cucumber Caprese Salad with Pesto & Red Onion is a refreshing, no-cook summer side dish packed with crisp cucumber, juicy tomatoes, creamy mozzarella, fresh basil, and a bold pesto dressing. Perfect for picnics, potlucks, or light lunches.
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Ingredients
  

For the Salad:
  • 1 English cucumber peeled & chopped
  • 8 oz fresh mozzarella pearls
  • 2 cups grape tomatoes halved
  • 1/3 cup fresh basil chopped
  • 1/4 cup finely diced red onion
  • 1/3 cup homemade pesto recipe below
  • Salt & pepper to taste
For the Homemade Pesto:
  • 1 cup pine nuts
  • 2 cups basil leaves packed
  • 1 cup grated cheese Montego, Parmesan, Gruyère, or Pecorino
  • 3 cloves garlic
  • 1 cup extra virgin olive oil
  • Salt & pepper to taste

Instructions
 

Make the Pesto:
  1. Add pine nuts, basil, cheese, and garlic to a blender or food processor.
  2. Pulse until finely chopped.
  3. With the motor running, slowly drizzle in olive oil until smooth.
  4. Season with salt and pepper.
Assemble the Salad:
  1. Peel and chop the cucumber into bite-sized pieces.
  2. In a large bowl, combine cucumber, mozzarella pearls, tomatoes, and red onion.
  3. Add basil and 1/3 cup of pesto. Toss gently to coat.
  4. Season with salt and pepper to taste. Serve immediately or chill until ready.

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