Caprese Salad with Cucumbers and Microgreens

A fun fusion of so much summer goodness

I’ve been waiting to share this recipe all summer! In August of 2021, I catered my son’s grooms dinner. This was the appetizer – cherry tomatoes, cucumber chunks, Cannon Belles cheese cubes and topped with Sunflower Shoots made into little kabobs on toothpicks! A drizzle of homemade balsamic reduction. Garnish with fresh basil leaves. Oooo it was da-bomb. This recipe could be made as kabobs, or simply laid out on a plate. This is the BEST time of year for Caprese!

Prep time: 15 minutes Salad Serves 2

INGREDIENTS

• 1/2 lb. beefsteak, heirloom sliced or cherry tomatoes for kabobs
• 4oz. fresh mozzarella cheese pearls – or other soft cheese in cubes
• 1 small seedless cucumber, thin sliced or chunks
• 1/4 oz The Greensted Microgreens i.e. sunflower shoots
• 1-2 Tablespoons Balsamic vinegar reduction **
• Fresh basil leaves, small or torn

INSTRUCTIONS

1. To assemble salad: On two luncheon plates, lay out the sliced tomatoes, covering the plate. Add the mozzarella pearls or overlap the slices every other one with the tomatoes. Fit in cucumber slices every couple of tomatoes slices, dividing between both plates. Drizzle the Olive oil, then the balsamic reduction on each plate. Sprinkle the sea salt and fresh ground pepper. Toss on the microgreens! Serve immediately.
2. To make kabobs: Stack cherry tomato, cucumber chunk, cheese cube onto toothpicks or similar. Top with basil and drizzle with balsamic reduction.
3. **To make the Balsamic Vinegar reduction, place 1 cup Balsamic Vinegar and ¼ cup honey in a medium saucepan. Place over high heat, bring to a boil. Reduce heat to low and simmer until the vinegar mixture has reduced to 1/3 of a cup, about 45 min. Set aside to cool. Store in tight fitting container, preferably a jar. The reduction will keep for a month in the refrigerator.

Source: https://www.thekitchn.com/cucumber-caprese-salad-259027