Cucumber Caprese Salad Recipe – Easy, Refreshing Summer Side

The crunch of fresh cucumber, the creamy bite of mozzarella, and the sweet burst of ripe cherry tomatoes—this salad is summer on a plate. I still remember the first time I tossed together this easy cucumber Caprese salad: it was a sweltering July afternoon, my kitchen windows flung open, and I wanted something light but satisfying. Honestly, I’d run out of basil for classic Caprese, so I grabbed the cucumbers I had chilling in the fridge (they’re my secret weapon for cool, crisp texture) and made a swap that’s now a family staple.

There’s something about the combination of vibrant colors and flavors that just feels so right. This cucumber Caprese salad isn’t just beautiful—it’s ridiculously easy, requires zero cooking, and honestly, it’s the kind of dish that makes people ask for the recipe after just one bite. Whether you’re prepping for a picnic, craving a wholesome lunch, or looking for the perfect summer side dish, this is the salad you keep coming back to.

I’ve tested and tweaked this recipe countless times, balancing just the right amount of tangy balsamic, fresh herbs, and that signature cucumber crunch. As someone who’s all about keeping meals fresh and fuss-free, I can vouch for its simplicity and crowd-pleasing flavor. If you’re trying to eat a little lighter or just want to enjoy the best of summer produce, you’ll love how this cucumber Caprese salad fits right in. Let’s get into why this salad might just be your new favorite side!

Why You’ll Love This Recipe

• Quick & Easy: You can whip up this cucumber Caprese salad in under 10 minutes. It’s a lifesaver for last-minute gatherings or when you’re too hot to cook.
• Simple Ingredients: No fancy grocery lists—just cucumbers, cherry tomatoes, mozzarella balls, fresh basil, and a splash of balsamic. I bet you already have most of these in your kitchen.
• Perfect for Summer: This salad is made for picnics, BBQs, potlucks, and lazy beach days. It’s light, hydrating, and looks gorgeous on any summer table.
• Crowd-Pleaser: Even picky eaters (including my own kids) go back for seconds. The combo of textures and flavors just works.
• Unbelievably Delicious: The cucumber adds a refreshing twist to classic Caprese—think cool crunch meeting creamy mozzarella and juicy tomatoes, all brought together by a zingy dressing.

What sets this cucumber Caprese salad apart is that extra layer of texture. Regular Caprese is dreamy, sure, but cucumbers make it ridiculously crisp and refreshing. I’ve tried blending in red onions, experimenting with different balsamic glazes, and even swapped in goat cheese once (not my favorite, but hey, you live and learn). The real magic comes from slicing the cucumbers thin—almost translucent—so they soak up all the flavors without overpowering the salad.

And let’s face it, we all need those easy wins in the kitchen. This salad is the kind of comfort food that doesn’t weigh you down. I’ve served it for big family picnics, brought it to potlucks, and even made it as a light dinner for myself with some grilled chicken on the side. It’s flexible, forgiving, and always gets a smile. If you’re searching for a summer salad that’s equal parts healthy, beautiful, and crave-worthy, this cucumber Caprese salad recipe is your best bet.

What Ingredients You Will Need

This cucumber Caprese salad keeps things super simple—every ingredient plays a starring role. No complicated prep, and you can swap things out to suit your taste or what’s in season. Here’s what you’ll need:

• For the Salad:
• English cucumbers (2 medium, thinly sliced) – These are my go-to for their mild flavor and minimal seeds. You can use regular cucumbers, but peel them for best texture.
• Cherry or grape tomatoes (2 cups/300g, halved) – Juicy and sweet, these add a pop of color and flavor. Look for ripe, glossy tomatoes (they’re best in summer).
• Fresh mozzarella balls (1 cup/150g, mini or bocconcini) – Creamy and mild. If you only have a big ball of mozzarella, just cut it into bite-sized pieces.
• Fresh basil leaves (1/2 cup/15g, torn or chiffonade) – The classic Caprese flavor. I love to tear them for a rustic look (and less bruising).
• For the Dressing:
• Extra-virgin olive oil (3 tbsp/45ml) – Adds richness and helps meld flavors. I like California Olive Ranch for its fruity notes.
• Balsamic vinegar or balsamic glaze (2 tbsp/30ml) – For that tangy, slightly sweet kick. Glaze works for a thicker, more dramatic drizzle.
• Sea salt (1/2 tsp/3g, or to taste) – Enhances every flavor. Maldon flakes are lovely if you want a bit of crunch.
• Freshly cracked black pepper (1/4 tsp/2g, or to taste) – Adds a subtle bite.
• Optional Extras:
• Red onion (1/4 cup/30g, thinly sliced) – For a bit of zip. Sometimes I add this if serving adults.
• Avocado (1, diced) – Creamy and delicious, especially if you want a heartier salad.
• Crusty bread (for serving) – Because why not soak up that dressing?

Ingredient Tips:

• Mozzarella: I recommend BelGioioso or Trader Joe’s Ciliegine for smooth, creamy texture. If you’re dairy-free, swap in vegan mozzarella or chunks of firm tofu (not exactly the same, but still tasty).
• Cucumbers: For extra crispness, pop the slices in cold water for 10 minutes before assembling.
• Basil: If you’re out, try fresh mint for a twist—that works surprisingly well!
• Balsamic: Regular vinegar is fine, but glaze gives you those pretty stripes for serving. If you’re watching sugar, stick with vinegar.

This salad is forgiving—if you’re missing an herb or want to toss in extra veggies, go for it. I’ve even swapped cherry tomatoes for heirlooms when they’re in season (just dice them small). You can make it gluten-free (just skip the bread), vegan, or lower carb without losing the spirit of a classic cucumber Caprese salad.

Equipment Needed

• Cutting board – A large, sturdy board keeps your slicing neat and safe. I use bamboo for easy cleaning.
• Sharp knife – A chef’s knife is perfect for cucumbers and tomatoes. Serrated knives also work well for tomatoes.
• Mandoline slicer (optional) – If you want super-thin cucumber slices, this tool is a game-changer. Just watch your fingertips—I’ve learned that the hard way!
• Mixing bowl – A medium to large bowl gives you space to toss everything together.
• Small bowl or jar – For mixing the dressing.
• Serving platter – A white or wooden platter shows off the colors. I’ve used everything from thrifted plates to fancy salad bowls.
• Tongs or salad servers – Tossing gently keeps those mozzarella balls intact.

Don’t stress if you don’t have a mandoline—just slice carefully with a knife. If you’re low on serving platters, a big plate works fine. For budget-friendly tools, IKEA and Target have sturdy mixing bowls that last ages. I always hand-wash my knives and mandolines to keep them sharp and safe for next time!

Preparation Method

1. Prep the cucumbers: Wash 2 medium English cucumbers and slice them into thin rounds (about 1/8-inch/3mm thick). If using regular cucumbers, peel them first for a smoother texture. This should take about 2 minutes. Pro tip: If your cucumbers are watery, lay slices on a paper towel and gently blot before adding to the salad.
2. Halve the tomatoes: Cut 2 cups (300g) of cherry or grape tomatoes in half. A serrated knife makes this easier and less messy. You’ll notice the tomatoes smell super sweet when they’re ripe—trust your nose!
3. Prep mozzarella: Drain 1 cup (150g) of mini mozzarella balls (bocconcini or ciliegine) and pat dry with a paper towel. If using a large mozzarella ball, cut into 1-inch (2.5cm) pieces. Drying helps keep the salad from getting soggy.
4. Chop the basil: Tear or chiffonade 1/2 cup (15g) of fresh basil leaves. Tearing keeps the flavor bright (and honestly, it’s less fussy than chopping).
5. Make the dressing: In a small bowl or jar, combine 3 tbsp (45ml) extra-virgin olive oil, 2 tbsp (30ml) balsamic vinegar or glaze, 1/2 tsp (3g) sea salt, and 1/4 tsp (2g) cracked black pepper. Whisk or shake until emulsified. Taste and adjust salt or vinegar as needed. If using balsamic glaze, you’ll get a thicker, sweeter dressing—just go light at first.
6. Assemble the salad: In a large mixing bowl, gently toss together sliced cucumbers, halved tomatoes, mozzarella balls, and basil. Pour in about 3/4 of the dressing and toss again. Reserve a bit of dressing for drizzling on top.
7. Transfer and garnish: Arrange the salad on your serving platter. Drizzle with remaining dressing. Top with extra basil leaves or a sprinkle of flaky sea salt if you like. For extra color, add a few sliced red onions or diced avocado (totally optional).
8. Serve immediately: This salad is best served chilled and fresh. If making ahead, keep the dressing separate and toss just before serving.

Common issues: If your salad gets watery, it’s usually because cucumbers weren’t blotted dry. If the mozzarella breaks apart, toss gently—don’t overmix. For extra crispness, chill your veggies for 15 minutes before assembling. I’ve learned that adding dressing too early can make the salad limp, so wait until the last minute!

Cooking Tips & Techniques

Here’s where a little kitchen know-how goes a long way. After making cucumber Caprese salad more times than I can count, I’ve picked up a few tricks:

• Slice cucumbers thin: You want them crisp but not crunchy like a pickle. Mandoline slicers make this easy, but a sharp knife works fine. If you go too thick, the salad gets heavy.
• Dry your mozzarella: Excess moisture can water down the flavors. Patting dry with a paper towel before tossing is a game-changer.
• Don’t overdress: Cucumber and tomatoes release liquid, so a light hand with the dressing is key. You can always add more before serving.
• Layer flavors: Toss most of the dressing with the veggies, then drizzle a little more on top for that glossy, appetizing look.
• Chill your salad: If you have time, pop the assembled salad (without dressing) in the fridge for 15–30 minutes. The flavors meld and everything stays crisp.
• Timing matters: Assemble right before serving for best texture. If making ahead, keep veggies and dressing separate.
• Troubleshooting: If your salad tastes bland, it’s usually a salt issue—don’t be afraid to sprinkle a little extra just before serving. If the basil wilts, add it last.

I’ve had my share of soggy salads (once I forgot to drain the mozzarella—never again!). Multitasking helps: slice cucumbers while the tomatoes drain, prep basil while mozzarella dries. For consistency, always taste before serving—sometimes produce varies, and a pinch of salt or splash of vinegar fixes everything.

Variations & Adaptations

One of the best things about this cucumber Caprese salad is how flexible it is. Here are some fun ways to switch things up:

• Vegan Variation: Swap mozzarella for vegan cheese balls or cubes of firm tofu. Use maple syrup in the dressing for a hint of sweetness.
• Low-Carb/Keto: Skip the tomatoes (or use fewer) and add diced avocado or roasted red peppers for flavor without extra carbs.
• Seasonal Twist: Add sliced peaches or strawberries in summer—they pair beautifully with basil and balsamic.
• Herb Swap: Try fresh mint or dill instead of basil for a unique spin. Mint is super refreshing, and dill gives an unexpected kick.
• Grilled Version: Lightly grill the cucumbers and tomatoes before assembling for smoky depth (I did this once and it was a hit at a BBQ!).
• Allergen-Friendly: For dairy-free, use vegan mozzarella. For nut allergies, skip any pesto add-ins or nutty toppings.

Personally, adding strawberries and mint is my favorite twist for summer brunches—so bright and juicy! You can also play with the dressing: lemon juice instead of balsamic gives a lighter, zesty vibe. Don’t be afraid to experiment—this salad is meant to be fun and forgiving.

Serving & Storage Suggestions

This cucumber Caprese salad shines when served chilled, straight from the fridge. I love piling it high on a wooden platter, garnished with extra basil and a drizzle of balsamic glaze for that Pinterest-worthy look. Serve alongside grilled chicken, fish, or crusty bread for a complete meal.

For drinks, a crisp white wine or sparkling water with lemon pairs beautifully. If you’re packing for a picnic, keep the salad and dressing separate in containers—toss just before serving for maximum crunch.

• Fridge: Store leftovers in an airtight container for up to 2 days. The veggies will soften a bit, but flavors meld nicely.
• Freezer: Not recommended—cucumbers and mozzarella don’t freeze well and get mushy.
• Reheating: No need! This salad is meant to be eaten cold. If it sits out for a while, just give it a gentle toss to redistribute dressing.
• Flavor develops: I’ve noticed the tomato and basil flavors deepen after a few hours in the fridge, but cucumbers lose crunch. So, eat fresh if possible.

If you want to prep ahead, slice cucumbers and tomatoes, store separately, and assemble with dressing right before serving. This keeps everything vibrant and crisp!

Nutritional Information & Benefits

This cucumber Caprese salad is packed with wholesome ingredients that are naturally low in calories and full of nutrients. Here’s a quick breakdown (per serving):

Calories	Approx. 160
Protein	6g
Carbs	10g
Fat	10g

Health benefits: Cucumbers are hydrating and full of antioxidants. Tomatoes bring vitamin C and lycopene, which supports heart health. Mozzarella provides calcium and protein for strong bones and muscles. Olive oil adds healthy fats that keep you feeling satisfied.

Dietary notes: Naturally gluten-free and vegetarian. To make it vegan or dairy-free, just use plant-based mozzarella. If you’re watching sodium, use less salt and choose low-sodium cheese.

I love how this salad fits into my wellness routine—light, energizing, and always delicious. Just be mindful of potential allergens (dairy, in classic mozzarella) and adjust as needed for your family.

Conclusion

If you’re looking for a summer side that’s fresh, easy, and seriously satisfying, this cucumber Caprese salad recipe is the one. It’s become a staple in my kitchen because it’s fast, flexible, and always gets rave reviews (even from picky eaters). Plus, you can customize it with whatever veggies or herbs you have on hand, so it never gets boring.

Honestly, I love how this salad brings people together—whether it’s a picnic, family dinner, or a solo lunch on the porch. The colors are vibrant, the flavors are balanced, and the prep is fuss-free. Give it a try, then make it your own!

Let me know in the comments if you add your own twist, or share a photo on Pinterest—the best recipes are the ones we make together. Here’s to easy, refreshing, and delicious summer eating!

Frequently Asked Questions

Can I make cucumber Caprese salad ahead of time?

Yes, you can prep the veggies and cheese ahead of time, but keep the dressing and basil separate until just before serving for best texture and flavor.

What kind of cucumbers should I use?

English cucumbers are ideal because they’re crisp and have fewer seeds, but regular cucumbers work fine—just peel them for a smoother bite.

Is this salad gluten-free?

Absolutely! All the ingredients are naturally gluten-free. If you serve with bread, just choose a gluten-free option if needed.

Can I use dried basil instead of fresh?

Fresh basil gives the best flavor and aroma, but in a pinch, you can use a small amount of dried basil—just sprinkle lightly.

Can I add protein to this salad?

Definitely! Grilled chicken, shrimp, or chickpeas are great additions for a heartier meal. Just toss them in right before serving.

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