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 mins
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.