I developed a Juicy Cucumber Caprese Salad that swaps tomatoes for cucumber to reinvent a classic, making it a standout among Refreshing Side Dishes.
I’ll admit, when I first tossed thin rounds of English cucumbers with little pillows of fresh mozzarella I didn’t expect such a bright punch of flavor. It’s crunchy, cool, and somehow feels fancy without trying.
This recipe is my go-to for summer when I want a Healthy Caprese Salad that actually stays light on hot days, and it fits right in with Quick Cookout Side Dishes when grills are humming. I won’t say it’s perfect, I mess up the seasoning sometimes, but guests keep asking for it so obviously something’s working.
Try it and tell me what you think.
Ingredients
- Cucumbers: crisp, hydrating, mostly water, adds cool crunch and light fresh texture
- Cherry tomatoes: sweet, tangy, vitamin C, bursts of juice, brightens every bite
- Fresh mozzarella: soft, creamy, mild protein, soothes tomato’s salty acid, you’ll love it
- Basil: aromatic peppery sweet, has antioxidants, gives that classic Caprese flavor
- Extra virgin olive oil: healthy fats, fruity, ties ingredients, makes salad silkier
- Balsamic glaze: sweet and tangy, concentrated flavor, adds glossy sticky richness
- Red onion: sharp bite, adds crunch, a little sulfurous sweetness when marinated
- Lemon juice: optional tang, brightens flavors, adds acidity, keeps things fresh
Ingredient Quantities
- 2 large English cucumbers, thinly sliced (about 6 to 8 cups)
- 1 pint cherry tomatoes, halved
- 8 oz fresh mozzarella, bocconcini or mini mozzarella balls, whatever you got
- 1/2 cup fresh basil leaves, roughly torn
- 3 tbsp extra virgin olive oil
- 1 to 2 tbsp balsamic glaze
- Salt to taste
- Freshly ground black pepper to taste
- 1 small red onion (optional), thinly sliced
- 1 tbsp lemon juice (optional)
How to Make this
1. Thinly slice 2 large English cucumbers about 1/8 inch thick (mandoline is great for this), put slices in a colander and sprinkle a pinch of salt, let sit 5 to 10 minutes then pat dry so the salad dont get soggy.
2. Halve 1 pint cherry tomatoes and thinly slice 1 small red onion if using; toss the onion with 1 tbsp lemon juice and a little salt to mellow it out, set aside.
3. Drain 8 oz fresh mozzarella (bocconcini or mini balls), pat dry and halve any larger pieces so everything is bite sized.
4. In a large bowl combine the cucumbers, tomatoes, mozzarella and about 1/2 cup roughly torn fresh basil leaves; add the marinated onion if you decided to use it.
5. Drizzle 3 tbsp extra virgin olive oil over the mixture and gently toss so everything gets coated, dont mash the tomatoes.
6. Season with salt and freshly ground black pepper to taste, then drizzle 1 to 2 tbsp balsamic glaze over the top — start with less, you can always add more.
7. Taste and adjust: more salt, pepper, a squeeze of lemon or another tiny drizzle of olive oil if it feels dry.
8. Let the salad rest in the fridge 5 to 15 minutes to let flavors mingle, or serve right away if you cant wait.
9. Just before serving, give it one last gentle toss, garnish with a few whole basil leaves and an extra crack of black pepper.
10. Serve chilled or room temp at a picnic or BBQ; this keeps well for a few hours but dont leave it out all day.
Equipment Needed
1. Mandoline (great for 1/8 inch slices) or a very sharp chef’s knife
2. Sturdy cutting board
3. Colander or salad spinner for draining the cucumbers
4. Large mixing bowl to toss everything gently
5. Small bowl and spoon to marinate the red onion
6. Measuring spoons (for the oil and lemon)
7. Paper towels or a clean kitchen towel to pat dry the mozz and cukes, dont skip this step
8. Salad tongs or a large spoon for gentle tossing
9. Serving bowl or platter and a pepper grinder for fresh cracked black pepper
FAQ
Easy Cucumber Caprese Salad Recipe Substitutions and Variations
- Cucumbers: Use Persian cucumbers for a milder skin and no peeling, Kirby pickling cukes if thats what you have, or thinly sliced zucchini (salt and drain first to remove excess water).
- Cherry tomatoes: Swap with grape tomatoes, diced plum or Roma tomatoes for larger pieces, or slow roast halved tomatoes to deepen the sweetness.
- Fresh mozzarella: Try burrata for extra creaminess, crumbled feta or goat cheese for a tangy salty kick, or cubed ricotta salata for a firmer bite.
- Balsamic glaze: Use good aged balsamic vinegar stirred with a touch of honey or maple syrup, reduce regular balsamic on the stove to thicken, or use pomegranate molasses for a fruitier tang.
Pro Tips
1) Keep the cukes extra crisp: after slicing toss them in ice water for 5 to 10 minutes, then drain well and pat dry with a towel. Salting helps, but the ice water firms them up so the salad wont go watery fast.
2) Let the tomatoes sit a bit before mixing: toss halves with a pinch of salt and a splash of olive oil for about 10 minutes to concentrate the flavor, then drain slightly so you dont drown the cheese when you combine everything.
3) Dry the mozzarella properly: put the balls in a sieve over a bowl and give them a gentle press with paper towels, or let them sit to drain for a few minutes. If theyre too wet the dressing will get diluted and the texture turns mushy.
4) Hold some stuff back and finish at the last minute: keep a little balsamic glaze and most of the basil separate until serving, and add them just before you plate. Also finish with flaky sea salt and lots of freshly cracked black pepper for big flavor.
Easy Cucumber Caprese Salad Recipe
I developed a Juicy Cucumber Caprese Salad that swaps tomatoes for cucumber to reinvent a classic, making it a standout among Refreshing Side Dishes.
6
servings
202
kcal
Equipment: 1. Mandoline (great for 1/8 inch slices) or a very sharp chef’s knife
2. Sturdy cutting board
3. Colander or salad spinner for draining the cucumbers
4. Large mixing bowl to toss everything gently
5. Small bowl and spoon to marinate the red onion
6. Measuring spoons (for the oil and lemon)
7. Paper towels or a clean kitchen towel to pat dry the mozz and cukes, dont skip this step
8. Salad tongs or a large spoon for gentle tossing
9. Serving bowl or platter and a pepper grinder for fresh cracked black pepper
Ingredients
2 large English cucumbers, thinly sliced (about 6 to 8 cups)
1 pint cherry tomatoes, halved
8 oz fresh mozzarella, bocconcini or mini mozzarella balls, whatever you got
1/2 cup fresh basil leaves, roughly torn
3 tbsp extra virgin olive oil
1 to 2 tbsp balsamic glaze
Salt to taste
Freshly ground black pepper to taste
1 small red onion (optional), thinly sliced
1 tbsp lemon juice (optional)
Directions
- Thinly slice 2 large English cucumbers about 1/8 inch thick (mandoline is great for this), put slices in a colander and sprinkle a pinch of salt, let sit 5 to 10 minutes then pat dry so the salad dont get soggy.
- Halve 1 pint cherry tomatoes and thinly slice 1 small red onion if using; toss the onion with 1 tbsp lemon juice and a little salt to mellow it out, set aside.
- Drain 8 oz fresh mozzarella (bocconcini or mini balls), pat dry and halve any larger pieces so everything is bite sized.
- In a large bowl combine the cucumbers, tomatoes, mozzarella and about 1/2 cup roughly torn fresh basil leaves; add the marinated onion if you decided to use it.
- Drizzle 3 tbsp extra virgin olive oil over the mixture and gently toss so everything gets coated, dont mash the tomatoes.
- Season with salt and freshly ground black pepper to taste, then drizzle 1 to 2 tbsp balsamic glaze over the top — start with less, you can always add more.
- Taste and adjust: more salt, pepper, a squeeze of lemon or another tiny drizzle of olive oil if it feels dry.
- Let the salad rest in the fridge 5 to 15 minutes to let flavors mingle, or serve right away if you cant wait.
- Just before serving, give it one last gentle toss, garnish with a few whole basil leaves and an extra crack of black pepper.
- Serve chilled or room temp at a picnic or BBQ; this keeps well for a few hours but dont leave it out all day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 215g
- Total number of serves: 6
- Calories: 202kcal
- Fat: 15.5g
- Saturated Fat: 5.9g
- Trans Fat: 0g
- Polyunsaturated: 1g
- Monounsaturated: 6.7g
- Cholesterol: 26.5mg
- Sodium: 120mg
- Potassium: 327mg
- Carbohydrates: 9.3g
- Fiber: 1.4g
- Sugar: 5.7g
- Protein: 9.8g
- Vitamin A: 2500IU
- Vitamin C: 18mg
- Calcium: 199mg
- Iron: 0.7mg
