Gluten Free Caprese Cucumber Bites
These little stacked bites are everything you love about a classic Caprese salad, just reimagined on a cool, crisp cucumber base instead of bread or crackers. Each round gets a layer of creamy fresh mozzarella, a juicy cherry tomato half, and a fragrant basil leaf, then a drizzle of olive oil and balsamic glaze ties it all together beautifully. The result is bright, fresh, and just a little indulgent — the kind of appetizer that disappears from the platter before you even sit down. Because the ingredients are naturally free of gluten from start to finish, there's no swapping, substituting, or second-guessing involved. No specialty flours, no alternative bases — just clean, whole ingredients doing exactly what they're supposed to do. The recipe makes enough for a crowd of six, and since assembly takes only minutes, it's an effortless choice for parties, potlucks, or a light summer lunch. Finish with a pinch of flaky sea salt and freshly ground black pepper right before serving and watch everyone reach for seconds.
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Learn more →Ingredients
6 servings
- 2 large english cucumbers
- 8 oz fresh mozzarella, sliced into ¼-inch rounds
- 1 cup cherry tomatoes, halved
- ¼ cup fresh basil leaves
- 2 tbsp extra-virgin olive oil
- 2 tbsp balsamic glaze
- ¼ tsp flaky sea salt
- ¼ tsp black pepper, freshly ground
Instructions
- 1
Slice the cucumbers into rounds about 1/2-inch thick, discarding the ends. Arrange them in a single layer on a serving platter.
- 2
Place one slice of fresh mozzarella on each cucumber round, trimming any slices that overhang significantly.
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