Fresh Cucumber Caprese Salad

A crisp, cooling spin on the classic Caprese salad—this version replaces tomatoes with thinly sliced cucumbers, layered with fresh mozzarella and basil, and drizzled with olive oil and balsamic. It’s light, bright, and perfect for summer.

Why You’ll Love This Recipe

I love how this salad feels like a fresh, hydrating version of traditional Caprese. The cucumbers add a crisp, refreshing crunch, while the mozzarella and basil bring creamy, aromatic balance. It’s simple to assemble, yet elegant enough for entertaining.

ingredients

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

• 2 large English or Persian cucumbers, thinly sliced

• 8 ounces fresh mozzarella, sliced or torn into pieces

• 1 cup fresh basil leaves

• 2 tablespoons extra-virgin olive oil

• 1–2 tablespoons balsamic vinegar or glaze

• Salt and freshly ground black pepper, to taste

• Optional: cherry tomato halves or a sprinkle of red pepper flakes

directions

1. I arrange cucumber slices on a platter in a single layer or slightly overlapping.

2. I tuck pieces of mozzarella and basil leaves between or atop the cucumber slices.

3. I drizzle olive oil and balsamic vinegar or glaze evenly over the salad.

4. I season with a pinch of salt and freshly cracked black pepper.

5. I add optional tomato halves or red pepper flakes for pops of color and extra flavor.

6. I serve immediately or chill for 10 minutes to let flavors meld.

Servings and timing

• Servings: serves 4 as a side

• Prep time: 10 minutes

• Total time: 10 minutes

Variations

• I substitute mozzarella with burrata or bocconcini for extra creaminess.

• I add a handful of sliced cherry tomatoes for color contrast.

• I drizzle a little honey over the salad for sweetness.

• I sprinkle toasted pine nuts or chopped walnuts for crunch.

• I muddle a few fresh mint leaves into the dressing for an herbal twist.

storage/reheating

I serve this salad fresh—cucumbers tend to release water over time. If I need to prep ahead, I slice the cucumbers and mozzarella separately, store them in airtight containers, and assemble just before serving for peak texture and flavor.

FAQs

Can I use regular slicing cucumbers instead of English cucumbers?

Yes—I do, but I peel and seed them first to reduce excess moisture so the salad stays crisp.

Can I make this ahead of time?

I recommend resting the components separately and assembling 10 minutes before serving. That keeps the cucumbers and cheese fresh and textured.

Is it okay to use regular balsamic vinegar instead of glaze?

Absolutely—I drizzle balsamic vinegar and let it sit a minute to slightly reduce. Balsamic glaze just gives a sweeter, thicker finish.

What herbs work besides basil?

I often add fresh mint, dill, or tarragon for a unique flavor twist.

Can I add a protein to make it a meal?

Yes—I sometimes top it with grilled shrimp, chicken, or prosciutto slices to make it heartier.

Conclusion

I find this Fresh Cucumber Caprese Salad to be a wonderfully refreshing twist on a classic—quick, vibrant, and elegant. It’s perfect for picnics, light lunches, or summer dinners. I hope it brings cool, crisp joy to your meals as it does to mine!

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