Begin by washing the English cucumber and cherry tomatoes thoroughly under cold water. Using a sharp knife, slice the cucumber into thin rounds, about ¼ inch thick, and halve the cherry tomatoes. For added flavor, thinly slice a small red onion.

In a large mixing bowl, gently toss together the sliced cucumbers, halved cherry tomatoes, mozzarella pearls, and thinly sliced red onion. Add a generous handful of fresh basil leaves, tearing them into smaller pieces.

In a small bowl or jar, combine ¼ cup of extra virgin olive oil and 2 tablespoons of balsamic glaze. Season this mixture with a pinch of salt, freshly ground black pepper, and optionally, a dash of crushed red pepper flakes. Whisk or shake until well combined.

Drizzle the prepared dressing over the vegetable mixture in the large bowl. Gently toss the salad to ensure all ingredients are coated in the dressing.

For the best experience, serve your Cucumber Caprese Salad immediately, or cover the bowl with plastic wrap and refrigerate the salad for about 15-30 minutes.