Cucumber Caprese Salad is a refreshing twist on the classic Italian favorite, combining crisp cucumbers, juicy tomatoes, creamy mozzarella, and fragrant basil with a tangy balsamic drizzle. It’s light, simple, and perfect for summer meals, picnics, or elegant appetizers.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
English or Persian cucumbers (sliced or halved)cherry or grape tomatoes (halved)fresh mozzarella balls (bocconcini or ciliegine)fresh basil leaves (torn or whole)olive oilbalsamic glaze or balsamic vinegarflaky saltblack pepper
directions
Slice the cucumbers and halve the tomatoes.
In a large serving bowl or platter, combine cucumbers, tomatoes, and mozzarella balls.
Drizzle with olive oil and balsamic glaze or vinegar.
Season with flaky salt and freshly ground black pepper.
Garnish with fresh basil and serve immediately.
Servings and timing
This recipe serves 4 as a side or appetizer.Preparation time: 10 minutesTotal time: 10 minutes
Variations
Add avocado slices for creaminess.
Use multicolored cherry tomatoes for a colorful presentation.
Sprinkle with red pepper flakes for a hint of spice.
Substitute mozzarella with feta for a saltier bite.
Drizzle with pesto instead of balsamic for a herbal twist.
storage/reheating
Best enjoyed fresh right after assembly.Store leftovers in an airtight container in the fridge for up to 1 day.Do not freeze, as the cucumbers and tomatoes will lose their texture.
FAQs
Can I make this salad ahead of time?
You can prep the ingredients ahead, but assemble and dress just before serving to keep it crisp.
What type of cucumber works best?
English or Persian cucumbers are ideal for their thin skin and minimal seeds.
Can I use a different type of mozzarella?
Yes, sliced fresh mozzarella or mozzarella pearls work well too.
Is balsamic glaze necessary?
Not required, but it adds a rich sweetness—balsamic vinegar is a lighter alternative.
Can I make this salad vegan?
Yes, just omit the cheese or use a dairy-free mozzarella substitute.
Conclusion
Cucumber Caprese Salad is a bright, simple, and elegant dish that captures the essence of summer. With its crisp texture, fresh flavors, and minimal prep, it’s an easy go-to that looks beautiful and tastes even better. A perfect balance of freshness and indulgence in every bite.
PrintCucumber Caprese Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Description
Cucumber Caprese Salad is a fresh twist on the classic Italian salad, combining juicy tomatoes, crisp cucumbers, creamy mozzarella, and fragrant basil with a tangy balsamic drizzle.
Ingredients
- 2 cups cherry tomatoes, halved
- 1 large cucumber, sliced into half moons
- 1 cup fresh mozzarella balls (bocconcini or ciliegine), halved
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons olive oil
- 1 tablespoon balsamic glaze
- Salt and black pepper to taste
Instructions
- In a large bowl, combine cherry tomatoes, cucumber, mozzarella, and basil.
- Drizzle with olive oil and season with salt and pepper.
- Toss gently to coat all ingredients evenly.
- Transfer to a serving platter and drizzle with balsamic glaze just before serving.
Notes
- Use a mix of heirloom cherry tomatoes for added color.
- Chill for 10–15 minutes before serving for extra refreshment.
- Substitute mozzarella with vegan cheese for a dairy-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg
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