Seed Oil Free Gluten Free Caprese Cucumber Bites
Fresh mozzarella, ripe cherry tomatoes, crisp cucumber, and fragrant basil come together in one of the most effortless appetizers you can put on a table. Each bite delivers that classic caprese combination — creamy, juicy, herby, and bright — without any fuss or cooking required. The whole thing gets finished with a drizzle of extra-virgin olive oil and balsamic glaze, which means every drop of fat on this platter comes from a single, clean source rather than the refined vegetable and seed oils that sneak into so many store-bought dressings and prepared snacks. That matters more than people realize, and here it's handled without any compromise to flavor. The cucumber base keeps things light and naturally gluten free, so this works beautifully as a starter, a party platter, or a quick lunch that feels a little fancy. Arrange everything on a platter, season with flaky sea salt and cracked black pepper, and serve immediately while the basil is still vibrant and the mozzarella is at its creamiest best.
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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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