Fresh Cucumber Caprese Salad

This fresh cucumber Caprese salad is a crisp, refreshing twist on the Italian classic. It combines juicy tomatoes, creamy mozzarella, fresh basil, and crunchy cucumber—all lightly dressed in olive oil and balsamic for a bright, flavorful bite. It’s the perfect salad for warm days or as a colorful side dish any time of year.

Why You’ll Love This Recipe

I love how light and vibrant this salad is. The cucumber adds a cool crunch that plays beautifully with the soft mozzarella and juicy tomatoes. It’s quick to prepare, visually stunning, and packed with fresh, simple ingredients. Whether I serve it at a summer BBQ, alongside grilled meats, or just as a healthy snack, it always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh cucumber (sliced thin or into half-moons)

• Cherry or grape tomatoes (halved)

• Fresh mozzarella balls (bocconcini or ciliegine)

• Fresh basil leaves (torn or whole)

• Olive oil

• Balsamic vinegar or glaze

• Salt and black pepper

Directions

1. I start by slicing the cucumber and halving the tomatoes.

2. In a large bowl, I combine the cucumber slices, halved tomatoes, and mozzarella balls.

3. I gently toss in the fresh basil leaves.

4. I drizzle with olive oil and a splash of balsamic vinegar or glaze.

5. I season everything with salt and pepper to taste.

6. I toss the salad gently to combine and let it sit for 5–10 minutes before serving to allow the flavors to meld.

Servings and timing

This salad serves 4 as a side dish. It takes just 10–15 minutes to prepare, making it a fast and fresh option for any meal.

Variations

Sometimes I add thinly sliced red onion or avocado for more flavor and texture. If I want extra protein, I toss in grilled chicken or chickpeas. I also swap balsamic vinegar for lemon juice when I want a brighter, citrusy twist.

Storage/Reheating

This salad is best enjoyed fresh, but I store leftovers in the fridge for up to 1 day. The cucumber may release moisture over time, so I drain any excess liquid before serving again. I don’t recommend freezing or reheating—this dish is all about freshness.

FAQs

Can I make this salad ahead of time?

I prep the ingredients ahead but wait to add the dressing and basil until right before serving to keep everything crisp and fresh.

What type of cucumber works best?

I like using English or Persian cucumbers since they’re seedless and have thin skin, so I don’t need to peel them.

Can I use sliced mozzarella instead of balls?

Yes, I slice a fresh mozzarella log into small cubes or rounds if I don’t have mozzarella balls on hand.

What’s the difference between balsamic vinegar and balsamic glaze?

Balsamic glaze is thicker and sweeter. I use it when I want a bolder flavor with a syrupy finish.

Is this salad keto or low-carb?

Yes, it’s naturally low in carbs—especially if I go light on the balsamic. It fits well into low-carb or keto-friendly meals.

Conclusion

This fresh cucumber Caprese salad is one of my favorite ways to enjoy seasonal produce. It’s crisp, creamy, juicy, and loaded with classic flavors in every bite. Whether I serve it as a quick lunch or a refreshing side dish, it’s always a crowd-pleaser and a staple on my summer table.