Caprese Salad Cucumber Boats

Fresh, simple and delicious, these Cparese salad cucumber boats are so easy to make and make the ideal side dish or appetizer.

Print Pin

Course: Appetizer, Side Dish

Cuisine: American, Italian

Diet: Gluten Free, Vegetarian

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 137kcal

Wash the cucumber and cut the ends off. Cut in half lengthways and then cut each length in half across the middle. Scoop out the seeds.
Cut the bocconcini balls in thirds and half the cherry tomatoes.
Place the cut cheese and tomatoes in the cucumber boats, alternating cheese and tomato until full. Season with a little salt and black pepper.
Drizzle the balsamic glaze over each boat.
Place the basil leaves on top of each other and roll up. Use a sharp knife to cut the basil into long strips (chiffonade). Sprinkle on top of each boat and serve.

If your cucumber boats don't sit flat once you've cut them, use a vegetable peeler to shave the bottom to make it even.

I prefer to chiffonade the basil, it looks pretty on the plate and I find it less overpowering. If you like, you can place whole basil leaves in between the tomatoes and mozzarella.

Nutritional values are an estimate only.