Growing up, I never thought I’d get excited about a salad, but this cucumber caprese changed my mind completely. It’s the kind of recipe I make when summer tomatoes are at their peak and I want something that feels fresh and light. The combination of cool cucumbers and juicy tomatoes just works, especially on those warm afternoons when turning on the oven feels like too much work.
I started making this salad a few years ago when my garden was overflowing with cucumbers and cherry tomatoes. Now it’s become my go-to for summer gatherings and weeknight dinners. It takes just minutes to put together, and the ingredients are simple – exactly what I need when I’m trying to get dinner on the table without much fuss.
If you like the classic caprese flavors of basil, mozzarella, and tomatoes, but want something a little different, this recipe might become your new favorite too. I keep the ingredients on hand all summer long, and honestly, I haven’t met anyone who doesn’t enjoy it.
Why You’ll Love This Caprese Salad
- Quick preparation – This fresh salad comes together in just 10 minutes – perfect for those busy weeknights or last-minute lunch plans.
- No cooking required – You’ll love that there’s no need to turn on the stove or oven – just chop, toss, and serve!
- Fresh and light – The combination of crisp cucumber, juicy tomatoes, and creamy mozzarella makes this salad perfect for hot summer days or as a refreshing side dish.
- Basic ingredients – With just a handful of common ingredients you can likely find at any grocery store, this salad is both practical and delicious.
- Make-ahead friendly – You can prep all the ingredients in advance and toss them together just before serving, making it perfect for meal prep or entertaining.
What Kind of Cucumber Should I Use?
For this refreshing caprese salad, English cucumbers (also called hothouse cucumbers) are your best bet since they have fewer seeds and a thinner skin than regular garden cucumbers. If you can’t find English cucumbers, regular slicing cucumbers from the grocery store will work just fine – just make sure to peel them and remove the seeds if they’re particularly large. Persian cucumbers are another great option since they’re naturally sweet and crisp, plus they rarely have bitter seeds. No matter which type you choose, look for cucumbers that feel firm and heavy for their size, avoiding any that have soft spots or yellowing patches.
Options for Substitutions
This fresh salad can be tweaked in several ways while still keeping its summer-fresh taste:
- Fresh mozzarella: If you can’t find fresh mozzarella, try using mini mozzarella balls (ciliegine) or even burrata for extra creaminess. In a pinch, cubed regular mozzarella works too, though the texture will be firmer.
- Balsamic vinegar: You can swap this with red wine vinegar or white balsamic vinegar. Apple cider vinegar works too, but use a bit less as it’s stronger.
- Red onion: Sweet onion or shallots make good substitutes. If you’re not big on raw onion, try green onions for a milder flavor.
- Cherry tomatoes: Any small tomato variety works here – grape tomatoes, sun gold, or even regular tomatoes cut into small chunks will do the job.
- Dried herbs: Fresh herbs are actually better if you have them! Use 3 tablespoons each of fresh basil and oregano instead of dried. You can also try adding fresh parsley or mint for a different spin.
- Cucumber: Any cucumber variety works – English, Persian, or regular garden cucumbers. If using regular cucumbers with thick skin, peeling is recommended.
Watch Out for These Mistakes While Making
The biggest challenge when making cucumber caprese salad is dealing with excess moisture, which can leave you with a watery mess – combat this by salting your cucumber slices and letting them drain in a colander for 15-20 minutes before mixing them into your salad.
Another common mistake is not drying your mozzarella properly; pat it thoroughly with paper towels before cutting to prevent excess liquid from diluting your dressing.
To keep your salad crisp and fresh, avoid cutting the vegetables too far in advance, and wait to add the dressing until just before serving – this prevents the cucumbers from becoming soggy and maintains their satisfying crunch.
For the best flavor balance, make sure to taste and adjust your oil-to-vinegar ratio before adding it to the salad, as different brands of balsamic vinegar can vary significantly in intensity and sweetness.
What to Serve With Cucumber Caprese Salad?
This fresh and cool salad makes a perfect side dish for all sorts of Italian-inspired meals. Try serving it alongside grilled chicken or a piece of crusty bread with olive oil for dipping – both options let the salad’s flavors really shine. For a complete summer meal, pair it with some grilled shrimp skewers or a simple pasta dish like spaghetti aglio e olio. If you’re hosting a barbecue, this salad tastes great next to burgers, grilled sausages, or even a perfectly cooked steak, since its light and refreshing nature helps balance out heavier main dishes.
Storage Instructions
Keep Fresh: This cucumber caprese salad is best enjoyed the day it’s made, but you can keep it in an airtight container in the fridge for up to 2 days. The cucumbers and tomatoes will continue to release liquid, so the salad might get a bit watery over time.
Prep Ahead: If you want to get a head start, you can prep the ingredients separately. Chop the cucumbers, tomatoes, and onions and store them in separate containers in the fridge. Keep the mozzarella whole until ready to serve. When you’re ready to eat, just combine everything with the dressing and enjoy!
Dressing: You can mix the dressing (olive oil, balsamic vinegar, and seasonings) up to 3 days in advance and store it in a sealed jar in the fridge. Just give it a good shake before adding it to your salad. This is a great time-saver for busy days!
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 20-25 g
- Fat: 35-40 g
- Carbohydrates: 40-50 g
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- Pinch salt
- Pinch pepper
- 1 cucumber, peeled, fork-scored, and thinly sliced, then diced
- 1½ cups cherry tomatoes, cut into quarters
- 8 oz fresh mozzarella
- ½ large red onion, chopped into small pieces
Step 1: Prepare the Marinade
In a small bowl, mix together olive oil, balsamic vinegar, dried oregano, dried basil, and a dash of salt and pepper.
Stir until all the ingredients are well combined.
Set aside to let the flavors meld together while you prepare the rest of the salad.
Step 2: Prepare the Vegetables
Start by peeling a washed cucumber.
Use a fork to scrape the skin up and down a few times to create a textured surface.
Slice the cucumber thinly and then dice it into small pieces.
Place the diced cucumber in a medium-sized bowl.
Step 3: Add the Tomatoes and Onion
Quarter the washed cherry tomatoes and add them to the bowl with the diced cucumbers.
Next, thinly slice and dice a red onion.
Add the onion to the bowl with the cucumbers and tomatoes.
If you prefer not to use onion, you can omit this step.
Step 4: Add the Mozzarella
Slice mozzarella into bite-sized pieces, or use pearl-sized mozzarella balls if you have them available.
Add the mozzarella to the bowl with the cucumbers, tomatoes, and red onion.
Ensure all the ingredients are evenly distributed in the bowl.
Step 5: Combine and Marinate
Pour the prepared marinade over the vegetables and cheese in the bowl.
Mix everything well, ensuring the marinade coats all the ingredients evenly.
Allow the salad to sit for 10 minutes before serving to let the flavors develop and merge beautifully.