Cucumber Caprese Salad

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It turns out that Mr. Little Fish has quite the green thumb. I don’t remember exactly what prompted us to decide to start our own garden, but one day, Mr. LF just commandeered some of the planters on the property, got rid of all the dead plants that the HOA wasn’t taking care of, sifted through all the dirt using a sifter he built, and planted some seeds. 6 weeks later, the garden looked like this:

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From front to back, that’s red onion, carrot, a huge bunch of beets, some dill and cilantro that you can’t see and are taking their sweet time, an even huger bunch of basil, tomatoes, and sweet peppers way in the back. We’ve actually been able to harvest the beets already! We’ve also commandeered a second planter, which is now home to more tomatoes, zucchini, and some more peppers. It’s so amazing to watch these things grow from these tiny little nothings into edible and delicious and nutritious vegetables.

As you can see from the picture, though, the basil plant is the most bountiful. Seriously, I try to use it as much as I can (see: this tomato basil soup we make once every couple weeks or this spaghetti sauce that I subbed in fresh basil for), but the plant just grows so darn fast that I can’t keep up. That doesn’t mean I’m not trying my hardest though!

Enter: this cucumber caprese salad. I originally got the idea to add cucumber to a traditional caprese salad from the Comfort of Cooking‘s site. I love caprese salads, and I love cucumber, so when I saw her chopped salad, I knew I had to try it.  But, thinking that I wanted to use even more basil, I decided instead to make a pesto sauce to toss the salad with! And instead of all chopped, I used my spiralizer to make easy-to-eat cucumber “fettuchini” noodles. While the addition of mozzarella makes this not paleo, the pesto itself is, so you could easily omit the mozzarella if you want to do paleo or just generally want to do dairy-free. If you don’t have a spiralizer, feel free to use either a Julienne peeler or just chop the cucumber into small pieces.  You’ll only end up using about half the pesto sauce in the recipe below, but you can easily double the salad ingredients if you are serving more than 2 people, or you can do as I do, and toss the rest on pretty much anything! I used the leftover pesto in an italian chicken and peach pesto salad that was really delicious!

Cucumber Caprese Salad
Serves 2

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Ingredients: 

For the pesto:
1 cup basil, medium tightly packed
3 tbsp pine nuts
2 garlic cloves
3 tbsp olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Juice of half a lemon

For the salad:
1/2 cup cherry tomatoes
1 medium cucumber
1/2 cup small fresh mozzarella balls or torn mozzarella pieces

Directions:

1. In a small chopper or a food processor, combine all of the pesto ingredients. I have this convenient little chopper Mr. Little Fish bought from amazon that also doubles as a storage container! Definitely requires that you put a little muscle into it though! Whatever method you use, blend until you have a chunky pesto sauce. Cover the sauce, and set it in the fridge.

2. Use the flat blade on your spiralizer to spiralize the cucumber into a bowl with a lid. The flat blade will give you flat, fettuchini-like noodles (Again, if you don’t have a spiralizer, feel free to use either a Julienne peeler or just chop the cumber into bite sized pieces!). Don’t forget to use your hands or a kitchen shears to cut the noodles into manageable pieces!

3. Lay 2 layers of paper towels onto your cutting board, and pour the spiralized cucumber onto the paper towels, spreading the noodles out. Take another 2-3 layers of paper towels, put them on top of the noodles, and then put your back into pressing the water out of the noodles. This step is important for keeping the pesto from getting too watery once it’s added to the salad. You want your pesto to stick to the noodles!

4. Add the cucumber back to the bowl. Add the cherry tomatoes, mozzarella pieces…..
IMG_7734and about half of the pesto mixture.
IMG_77395. Put the lid on the bowl, and then shake until the pasta is well-coated!
IMG_77416. Enjoy!
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Cucumber Caprese Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: Italian
Serves: 2
Ingredients
  • For the pesto:
  • 1 cup basil, medium tightly packed
  • 3 tbsp pine nuts
  • 2 garlic cloves
  • 3 tbsp olive oil
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • Juice of half a lemon
  • For the salad
  • ½ cup cherry tomatoes
  • 1 medium cucumber
  • ½ cup small fresh mozzarella balls or torn mozzarella pieces
Directions
  1. In a small chopper or a food processor, combine all of the pesto ingredients. I have this convenient little chopper Mr. Little Fish bought from amazon that also doubles as a storage container! Definitely requires that you put a little muscle into it though! Whatever method you use, blend until you have a chunky pesto sauce. Cover the sauce, and set it in the fridge.
  2. Use the flat blade on your spiralizer to spiralize the cucumber into a bowl with a lid. The flat blade will give you flat, fettuchini-like noodles. Don't forget to use your hands or a kitchen shears to cut the noodles into manageable pieces!
  3. Lay 2 layers of paper towels onto your cutting board, and pour the spiralized cucumber onto the paper towels, spreading the noodles out. Take another 2-3 layers of paper towels, put them on top of the noodles, and then put your back into pressing the water out of the noodles. This step is important for keeping the pesto from getting too watery once it's added to the salad. You want your pesto to stick to the noodles!
  4. Add the cucumber back to the bowl. Add the cherry tomatoes, mozzarella pieces, and about half of the pesto mixture.
  5. Put the lid on the bowl, and then shake until the pasta is well-coated!
  6. Enjoy!