Bright, easy, and totally pin-worthy — this fresh summer salad comes together in minutes and looks gorgeous on any table.
introduction
Crisp cucumbers, sweet tomatoes, and creamy mozzarella make this Cucumber Caprese Salad a simple, refreshing winner for warm-weather meals and social feeds. This version keeps things light and fast while still delivering classic Caprese flavor. For a slightly different take on cucumber-forward salads, try this juicy cucumber caprese salad for more ideas.
Why You’ll Love This Cucumber Caprese Salad:
- Bright, fresh flavors—tomato, basil, and mozzarella in every bite.
- Ready in 10 minutes—perfect for quick weeknights or last-minute sides.
- Low-prep and family-friendly—kids and adults love the mild flavors.
- Great for meal prep—stays crisp if chilled briefly before serving.
- Visually stunning—Pinterest-friendly for parties and potlucks.
Ingredients Needed :
– 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
Step-by-Step Instructions :
- Slice the cucumbers, halve the tomatoes, and thinly slice the red onion.
- In a bowl, combine cucumber, tomatoes, mozzarella, onion, and basil.
- Drizzle with olive oil and balsamic glaze. Season with salt, pepper, and red pepper flakes if using.
- Toss gently until everything is well coated.
- Serve immediately or refrigerate for 15–30 minutes before serving.
Serving Suggestions Cucumber Caprese Salad
- Serve as a bright side to grilled chicken, fish, or shrimp.
- Spoon over toasted crostini for easy appetizers.
- Mix into chilled pasta for a quick summer pasta salad.
- Pair with sushi-inspired light bites—try a complementary cucumber roll like a California roll cucumber salad for a themed spread.
Tips for Success Cucumber Caprese Salad
- Use very ripe tomatoes for the sweetest flavor and best texture.
- Pat sliced cucumber dry if they’re especially watery to avoid a soggy salad.
- Tear basil with your hands (not a knife) to preserve bright color and aroma.
- Add balsamic glaze at the end—it’s concentrated, so a little goes a long way.
- Chill briefly before serving to let flavors meld but avoid long refrigeration to keep cucumbers crisp.
variation
- Lemon-Herb: Swap balsamic glaze for lemon vinaigrette (1 tbsp lemon juice + 2 tbsp olive oil).
- Avocado Caprese: Add diced avocado for extra creaminess and richness.
- Spicy Kick: Stir in 1 tsp sriracha or extra crushed red pepper flakes for heat.
- Burrata Upgrade: Use torn burrata instead of mozzarella for a decadent version.
FAQs
Q: How long will this salad keep in the fridge?
A: Best eaten within 24 hours. If refrigerated, drain excess liquid and serve within a day for optimal texture.
Q: Can I make this ahead of time?
A: Yes—assemble and refrigerate up to 30 minutes before serving. Any longer and the cucumbers may release too much water.
Q: What can I use if I don’t have balsamic glaze?
A: Reduce 2 tbsp balsamic vinegar with 1 tsp sugar over low heat until syrupy, or drizzle regular balsamic and skip the sugar.
Ingredients
Salad Ingredients
- 1 piece 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
Dressing and Seasoning
- 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
Preparation
- Slice the cucumbers, halve the tomatoes, and thinly slice the red onion.
- In a bowl, combine cucumber, tomatoes, mozzarella, onion, and basil.
- Drizzle with olive oil and balsamic glaze. Season with salt, pepper, and red pepper flakes if using.
- Toss gently until everything is well coated.
- Serve immediately or refrigerate for 15–30 minutes before serving.
