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This Juicy Cucumber Caprese Salad is a fresh, crisp twist on the classic Caprese that’s perfect for warm-weather meals, light lunches, and pretty Pinterest boards. The cool cucumbers keep every bite bright and hydrating while juicy cherry tomatoes and creamy mozzarella bring that irresistible Caprese flavor.
Why You’ll Love This Juicy Cucumber Caprese Salad:
- Bright, clean flavors with a satisfying creaminess from fresh mozzarella
- Ready in 10 minutes — perfect for quick meals or last-minute guests
- Great for meal prep and potlucks; it holds up well chilled
- Family-friendly and easy to customize for kids or grown-ups
- Low-carb and veggie-forward for light summer eating
Ingredients Needed :
Vegetables
- 2 large cucumbers
- 1 cup cherry tomatoes
Cheese & Herbs
- 8 ounces fresh mozzarella balls (bocconcini)
- 1/4 cup fresh basil leaves
Dressing & Seasoning
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Step-by-Step Instructions :
- Slice the cucumbers into rounds or half-moons and place in a large bowl.
- Halve the cherry tomatoes and add them to the bowl.
- Add the mozzarella balls and fresh basil leaves.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Serving Suggestions Juicy Cucumber Caprese Salad
Serve this salad as a light summer side with grilled chicken, fish, or crusty bread. It also makes a refreshing topping for crostini or a bed for sliced grilled steak. If you’re collecting bright, bold salad ideas for entertaining, try complementing this dish with a contrasting, spicy chickpea salad like the bold and flavorful Divorce Salad recipe for variety and color on the table.
Tips for Success Juicy Cucumber Caprese Salad
- Use seedless English cucumbers or peel regular cucumbers if the skin is waxy for a cleaner texture.
- Pat the mozzarella dry with paper towels so it doesn’t water down the dressing.
- Toss the dressing gently just before serving to keep ingredients vibrant and avoid sogginess.
- For the best flavor, use a good extra-virgin olive oil and a quality balsamic vinegar.
- Make it ahead: chop and combine ingredients, keep the dressing separate, then toss right before serving.
variation (if any)
- Add sliced avocado and a squeeze of lemon for richness.
- Swap mozzarella balls for burrata and serve immediately for an extra-luxurious version.
- Stir in thinly sliced red onion or a sprinkle of crushed red pepper for bite.
- Toss with toasted pine nuts for crunch or drizzle a little honey for a sweeter note.
FAQs
Q: Can I make this salad ahead of time?
A: Yes — prepare the vegetables and cheese and store them chilled. Keep the dressing separate and toss just before serving to prevent sogginess.
Q: What type of mozzarella is best?
A: Small fresh mozzarella balls (bocconcini) or ciliegine give the best texture and flavor for this salad. Burrata works well if you plan to serve right away.
Q: How long will leftovers keep?
A: Stored in an airtight container, leftovers will keep 2–3 days in the fridge, though cucumbers may soften over time.
Q: Can I add protein to make this a meal?
A: Absolutely — grilled shrimp, sliced grilled chicken, or chickpeas turn this into a satisfying entrée.
Ingredients
Vegetables
- 2 large large cucumbers Use seedless English cucumbers for a cleaner texture.
- 1 cup cherry tomatoes Halve before adding to the salad.
Cheese & Herbs
- 8 ounces fresh mozzarella balls (bocconcini) Pat dry to avoid watering down the dressing.
- 1/4 cup fresh basil leaves Chop or tear before adding.
Dressing & Seasoning
- 2 tablespoons olive oil Use a good quality extra-virgin olive oil.
- 1 tablespoon balsamic vinegar Aged balsamic vinegar works well.
- Salt and pepper To taste.
Instructions
Preparation
- Slice the cucumbers into rounds or half-moons and place in a large bowl.
- Halve the cherry tomatoes and add them to the bowl.
- Add the mozzarella balls and fresh basil leaves.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
