Cucumber Caprese Bites

We reimagined the classic Italian salad with crunchy cucumbers instead of the usual tomatoes. Pull out your favorite top-quality olive oil for drizzling.

1 loaf ciabatta

3 tbsp extra-virgin olive oil, divided

24 small fresh basil leaves

1 Persian cucumber, thinly sliced crosswise into 24 pieces (or use a 3-in. piece of English cucumber cut into half-moons)

8 oz ciliegine (1-in. fresh mozzarella balls), drained

Fine sea salt and freshly ground pepper

Split bread horizontally and trim rounded ends of base and any firm portions along sides; save top and trimmings for other uses. Brush base with 1 tbsp. olive oil. Cut lengthwise into thirds, then crosswise into eighths to make 24 squares.

Set bread squares soft side up on a serving board. Arrange a basil leaf on each piece, then add a cucumber slice and mozzarella ball; skewer with toothpicks.

Drizzle with remaining 2 to 3 tbsp. olive oil; season generously with salt and pepper.

MAKE AHEAD: Through step 2, chilled airtight up to 3 hours.

Nutrition Facts

Serving Size 3 Bites

Servings 8

Amount Per Serving
Calories 201Calories from Fat 124

% Daily Value *
Total Fat 14g22%

Saturated Fat 4.9g25%
Cholesterol 20mg7%
Sodium 147mg7%
Total Carbohydrate 13g5%

Dietary Fiber .5g2%
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Cucumber Caprese Bites