Some summer days just scream for simplicity, and this cucumber caprese salad answers the call with fresh crunch, creamy mozzarella, and that unmistakable drizzle of balsamic glaze. It’s a no-cook wonder that brings all the brightness of a traditional Caprese—with a hydrating, crispy twist from juicy cucumbers.
Perfect for picnics, BBQs, or a light lunch on the porch, this salad is ready in just 15 minutes and looks just as gorgeous as it tastes. Think of it as your summer MVP.
Why You’ll Love This Cucumber Caprese Salad
This dish captures the best of warm-weather flavors and textures. You get:
- The crisp coolness of cucumber
- Sweet and juicy cherry tomatoes
- Creamy mozzarella balls that soak up all the goodness
- Fragrant fresh basil (is it even summer without it?)
- A rich balsamic glaze finish that ties everything together
It’s the kind of summer salad you’ll want to eat straight from the bowl—and no judgment here if you do.
Ingredients
- 2 large cucumbers, sliced (approx. 500 g)
- 1 pint (300 g) cherry tomatoes, halved
- 8 oz (225 g) fresh mozzarella balls (ciliegine)
- ¼ cup (60 ml) fresh basil leaves, torn
- 2 tbsp (30 ml) extra virgin olive oil
- 1 tbsp (15 ml) balsamic glaze
- Salt and pepper, to taste
Instructions
- Combine the base: In a large bowl, mix sliced cucumbers, halved cherry tomatoes, and mozzarella balls.
- Add the greens: Tear fresh basil leaves and toss them in.
- Dress it up: Drizzle olive oil and balsamic glaze over the salad.
- Season: Add salt and freshly ground black pepper to taste.
- Toss and serve: Give it one last gentle mix to coat everything evenly.
Serve immediately for a crisp bite, or refrigerate for up to 30 minutes to let the flavors meld.
Olivia’s Summer Favorite
This salad started showing up on our table the summer I grew more basil than I knew what to do with. I was making traditional Caprese on repeat—until one day I added cucumber for extra crunch. Game-changer!
Now, this version shows up at every cookout and gets requested even more than pasta salad. My kids love those mozzarella balls (who doesn’t?), and I love how fast it comes together when the heat makes cooking feel impossible.
What to Serve With Cucumber Caprese Salad
Pair it with grilled anything—chicken, fish, steak, or tofu. It’s amazing next to:
- Garlic bread or toasted sourdough
- A crusty baguette with herbed butter
- Light pasta dishes
- A chilled glass of rosé or sparkling water with lemon
This salad also works as a beautiful starter for a dinner party or as a picnic main with a side of fruit.
Storing Tips
While best fresh, you can store this salad in the fridge for up to 1 day. The cucumbers will soften slightly, but the flavors intensify beautifully.
If you’re making ahead, hold off on adding the balsamic glaze and basil until just before serving for the freshest taste and appearance.
FAQs
Can I use regular mozzarella instead of balls?
Sure! Just cut it into bite-sized cubes or slices.
What if I don’t have balsamic glaze?
Use a good-quality balsamic vinegar. Or simmer balsamic vinegar until it thickens for a quick homemade glaze.
Can I make it vegan?
Yes—swap mozzarella for a dairy-free cheese or creamy avocado.
Can I add other veggies?
Definitely! Try red onions, bell peppers, or even sliced radishes for extra crunch.
The Salad of Summer Dreams
This cucumber caprese salad is the kind of easy, vibrant dish that makes you look like a genius with almost no effort. With fresh ingredients and that perfect balance of creamy, crunchy, and tangy, it’s the only excuse you need to skip turning on the stove.
Next time the sun’s blazing and dinner feels like a chore, whip this up, kick back, and savor the season. You’ve earned it.
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Cucumber Caprese Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh, vibrant twist on the classic Caprese salad, this cucumber caprese salad combines crisp cucumbers, juicy cherry tomatoes, creamy mozzarella balls, fragrant basil, and a sweet-tangy balsamic glaze. Ready in just 15 minutes, it’s the perfect summer side or light main dish.
Ingredients
-
2 large cucumbers, sliced (approx. 500 g)
-
1 pint (300 g) cherry tomatoes, halved
-
8 oz (225 g) fresh mozzarella balls (ciliegine)
-
¼ cup (60 ml) fresh basil leaves, torn
-
2 tbsp (30 ml) extra virgin olive oil
-
1 tbsp (15 ml) balsamic glaze
-
Salt and pepper, to taste
Instructions
-
In a large bowl, combine sliced cucumbers, halved cherry tomatoes, and mozzarella balls.
-
Tear basil leaves into pieces and add to the bowl.
-
Drizzle with olive oil and balsamic glaze.
-
Season with salt and pepper.
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Toss gently to coat and serve immediately, or chill for up to 30 minutes.
Notes
Use regular mozzarella cut into bite-sized pieces if you don’t have ciliegine.
For the freshest taste, add basil and balsamic glaze right before serving.
Substitute balsamic glaze with good-quality balsamic vinegar or a homemade reduction.
Can be made vegan by replacing mozzarella with avocado or plant-based cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian / Mediterranean