Crisp cucumbers, sweet cherry tomatoes, creamy mozzarella, fresh basil it’s the kind of salad that feels like summer in every bite. This Cucumber Caprese Salad is light, refreshing, and bursting with vibrant Italian flavors. A fresh twist on the traditional Caprese, the addition of cucumber gives it a cool crunch that takes it over the top!
Right after the first forkful, you’ll be hooked on the tangy balsamic glaze, the peppery bite of fresh basil, and the silky mozzarella pearls nestled between layers of color and texture. Whether you’re serving it as a side or savoring it on its own, this salad is a showstopper in both taste and presentation.
What is Cucumber Caprese Salad?
Cucumber Caprese Salad is a fun, crisp variation of the traditional Italian Caprese salad. While the original usually features sliced tomatoes, fresh mozzarella, and basil drizzled with olive oil and balsamic vinegar, this version adds refreshing cucumber slices and red onion for extra bite and contrast. It’s the perfect no-cook dish that feels elevated but takes just minutes to prepare.
Why You’ll Love This Recipe
- Quick & Easy: 10 minutes of prep and you’re done!
- No cooking needed: Perfect for hot days or last-minute meals.
- Fresh & healthy: Loaded with raw veggies and healthy fats.
- Perfect for parties: It’s colorful, elegant, and easy to scale.
- Make-ahead friendly: The flavors get even better with time!
What Does Cucumber Caprese Salad Taste Like?
Think of a burst of freshness — the juicy cherry tomatoes pop, the cucumbers offer a satisfying crunch, and the mozzarella is luxuriously creamy. The balsamic glaze and olive oil drizzle tie everything together with a sweet-tangy punch. Every bite is well-balanced, bright, and herbaceous thanks to the fresh basil.
Benefits of This Recipe
- Low-carb and gluten-free
- Packed with antioxidants and healthy fats
- Easy to prep in advance
- A beautiful addition to any table from casual to classy
Ingredients
- 1 English cucumber or 2 Persian cucumbers, thinly sliced
- 1 pint cherry or grape tomatoes, halved
- 8 oz mozzarella pearls (or cubed fresh mozzarella)
- ¼ cup red onion, thinly sliced
- ¼ cup fresh basil leaves, torn or chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze (or reduction)
- Salt and freshly ground black pepper, to taste
- Optional: crushed red pepper flakes for a kick
Tools You’ll Need
- Cutting board and sharp knife
- Salad bowl
- Small whisk or spoon (for dressing)
- Optional: mandoline slicer for uniform cucumber slices
Ingredient Additions and Substitutions
- Avocado: Adds creaminess and extra healthy fats.
- Arugula or spinach: Mix in for a leafy green boost.
- Pine nuts: For a nutty crunch and extra texture.
- Vegan version: Swap regular mozzarella for a dairy-free option.
How to Make Cucumber Caprese Salad
- Prep the Veggies: Slice cucumbers, halve the tomatoes, thinly slice the red onion, and tear the basil.
- Combine: In a large bowl, gently toss the cucumbers, tomatoes, mozzarella pearls, red onion, and basil together.
- Dress: Drizzle with olive oil and balsamic glaze. Season with salt, pepper, and red pepper flakes if desired.
- Toss & Serve: Lightly toss everything to coat. Serve immediately, or chill for 30 minutes to let the flavors meld.
What to Serve with Cucumber Caprese Salad
- Grilled chicken, salmon, or shrimp
- Crusty bread or focaccia
- Pasta dishes like pesto linguine or baked ziti
- Summer BBQ classics like burgers and sausages
Tips for Success
- Use ripe but firm tomatoes to avoid mushiness.
- Chill the salad for 15–30 minutes before serving for best flavor.
- Use high-quality olive oil and balsamic — it makes a difference!
- Add the basil just before serving to keep it fresh and green.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. It’s best eaten fresh, but the flavors continue to blend beautifully by the next day. Note: cucumbers may release water over time, so drain lightly before serving leftovers.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! Just keep the dressing separate and add it when you’re ready to serve. Add basil last to keep it vibrant.
Can I use regular mozzarella instead of pearls?
Absolutely. Just dice it into small cubes so it’s evenly distributed.
Can I make it vegan?
Yes — just use your favorite dairy-free mozzarella or marinated tofu cubes.
Is this salad keto-friendly?
Yes! It’s low in carbs, especially if you go light on the balsamic glaze.
Conclusion
This Cucumber Caprese Salad proves that simple ingredients can shine bright with just a little love and balance. It’s fresh, fast, and incredibly versatile — equally welcome at a backyard BBQ or as a weekday lunch. Once you try this refreshing twist on the classic, it might just become your go-to summer salad!
Nutritional Information (approx. per serving)
- Calories: 180
- Fat: 13g
- Carbs: 7g
- Fiber: 2g
- Protein: 7g
- Sugar: 4g
Cucumber Caprese Salad
- Total Time: 10 minutes
- Yield: 4 servings
Description
This Cucumber Caprese Salad is a refreshing spin on the classic, featuring crisp cucumber slices, juicy cherry tomatoes, mozzarella pearls, and fragrant basil. Tossed with olive oil and drizzled with balsamic glaze, it’s the perfect no-cook dish for warm days.
Ingredients
– 1 English cucumber or 2 Persian cucumbers, thinly sliced
– 1 pint cherry or grape tomatoes, halved
– 8 oz mozzarella pearls (or cubed fresh mozzarella)
– ¼ cup red onion, thinly sliced
– ¼ cup fresh basil leaves, torn or chopped
– 2 tablespoons extra virgin olive oil
– 1 tablespoon balsamic glaze (or reduction)
– Salt and freshly ground black pepper, to taste
– Optional: crushed red pepper flakes
Instructions
1. Slice the cucumbers, halve the tomatoes, and thinly slice the red onion.
2. In a bowl, combine cucumber, tomatoes, mozzarella, onion, and basil.
3. Drizzle with olive oil and balsamic glaze. Season with salt, pepper, and red pepper flakes if using.
4. Toss gently until everything is well coated.
5. Serve immediately or refrigerate for 15–30 minutes before serving.
Notes
– Use fresh, high-quality mozzarella and balsamic glaze for the best flavor.
– Add basil just before serving to prevent browning.
– Store leftovers in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
Keywords: cucumber caprese salad, summer salad, mozzarella tomato cucumber salad, fresh Italian salad, picnic salad, no cook salad
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