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This recipe is one of my favorites to make in the summertime. I love going to the local farmers market to pick out the freshest grape/cherry tomatoes, cucumbers, and basil. It requires no cooking and is always a hit at tailgates or other social events as it appeals to both the eyes and taste buds. It’s also very versatile in that it can be added as a topping to grilled meats or eaten like bruschetta. My personal favorite and a health-conscious way to make it is to use as little mozzarella as possible, and use the smaller “pickling” size cucumbers since they pack the most crunch.

Nutrition Facts

Ingredients

  • 4 cups cherry tomatoes, cut in half
  • 4 cups cucumbers, diced
  • A handful of fresh chopped basil leaves (about 10 leaves)
  • 4 ounces mozzarella cheese, cubed
  • 2 tablespoons olive oil
  • Salt and pepper to taste (optional)

Directions

In a large mixing bowl, add to taste:

  • Grape or cherry tomatoes cut in half
  • Diced cucumbers 
  • Chop several fresh basil leaves 
  • Sprinkle ground pepper
  • Mozzarella cheese, cubed (but not to exceed 4 ounces)
  • Olive oil (but not to exceed 2 tablespoons)

Toss and mix all ingredients and store it in the fridge for a cool, refreshing savory treat!

Pictured: Caprese – Italian salad with cherry tomatos, olives, cucumbers, cheese and avocado

Whitney Rose

About Whitney Rose

Whitney Rose is a Health Promotion Specialist at Blue Cross and Blue Shield of North Carolina. She graduated with her Master’s and Bachelor’s of Nutrition Science and is a Certified Health Coach. Her number one focus in life is to make a positive impact on those she serves through helping others improve their health and live their best life. She is an avid football fan, closet CrossFitter, definite dog lover.

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