Cucumber Caprese Boats


Cucumber Caprese Boats

The term “Caprese” originated on the island of Capri, describing a salad with the colors of the Italian flag. Cucumber “boats” add a fun twist to this classic Italian salad. Kids will love preparing and munching on this fresh and healthy snack!
Prep Time 15 minutes
Course Appetizer, Snack, Veggie Side-Dish
Cuisine Italian
Servings 4
Calories 190 kcal


  • 2 small cucumbers
  • 1 cup grape or cherry tomatoes
  • 4 ounces mozzarella cheese
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8-10 leaves fresh basil (or 1 tablespoon dry)


  • Wash cucumbers and cut in half lengthwise.
  • Using a small spoon, scrape out the seeds in the middle of each cucumber half, leaving a 1/4-1/2 inch shell. Cut a small slice off of the bottom of each half so that it lays flat.
  • Cut tomatoes into quarters. Dice mozzarella into small cubes or shred.
  • In a medium bowl, mix together tomatoes, cheese, oil, vinegar, salt, pepper and dried basil (if using).
  • Spoon mixture into each of the cucumber boats. If using fresh basil, cut into fine ribbons and sprinkle on top.


Smart Shopping Tips
  • Smaller cucumbers are crisper and have smaller seeds.
  • Choose cucumbers which are firm and have a bright green color without blemishes.
  • Growing your own basil and other herbs is a great way to save money and have a constant supply of fresh herbs to season your dishes.
  • Basil grows well in the hot Texas summers and can be planted outside in the ground or grown in pots inside near a sunny window. However, they will not survive a frost.
Cooking & Serving Tips:
  • Chop cucumbers and mix all ingredients together to create a tasty salad. Serve alongside your favorite toasted crackers or bread.
  • Toss in other seasonings such as oregano and garlic for additional flavor.
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