Fresh Cucumber Caprese Salad is a crisp and refreshing twist on the traditional Caprese. It swaps tomatoes for juicy cucumbers and adds creamy mozzarella, fragrant basil, and a drizzle of balsamic glaze for a light, flavorful dish that’s perfect for warm days. It’s everything I love about a salad—simple, fresh, and bursting with flavor.
Why You’ll Love This Recipe
I love this recipe because it’s fast, healthy, and so refreshing. The cucumbers bring a cool crunch that pairs perfectly with the soft mozzarella and fresh basil. The balsamic glaze adds just the right amount of tangy sweetness. It’s great as a side, a light lunch, or even served with grilled meats at a summer barbecue.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
English cucumber or Persian cucumbers, thinly sliced or halved
fresh mozzarella balls (bocconcini or ciliegine)
fresh basil leaves
extra virgin olive oil
balsamic glaze
salt and black pepper
optional: cherry tomatoes for a more classic twist
directions
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I slice the cucumbers into thin rounds or half-moons, depending on their size, and place them in a large bowl.
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I add the mozzarella balls and gently tear or slice the fresh basil leaves.
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I drizzle the salad with olive oil and a light splash of balsamic glaze.
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I season with salt and pepper to taste.
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I toss everything together gently and serve immediately, or chill for 10–15 minutes to let the flavors meld.
Servings and timing
This recipe makes about 4 servings. Prep time is 10 minutes, and no cooking is required—ready in just 10 minutes.
Variations
Sometimes I add halved cherry tomatoes for a more traditional Caprese touch. I’ve also made it with sliced avocado for extra creaminess or swapped balsamic glaze for red wine vinegar when I want a lighter dressing. For a protein boost, I toss in grilled chicken or chickpeas.
storage/reheating
I store leftovers in the fridge for up to 1 day, though it’s best fresh. The cucumbers may release water over time, so I give it a quick toss before serving again. I don’t reheat this salad—it’s meant to be enjoyed cold.
FAQs
Can I make this ahead of time?
Yes, I prep the ingredients in advance and toss them together just before serving to keep the salad crisp and fresh.
What kind of cucumber is best?
I prefer English or Persian cucumbers because they’re seedless and have thin skins—no peeling needed.
Can I use regular mozzarella?
Yes, I cut it into small cubes or chunks. The mini mozzarella balls just make it easier and prettier for presentation.
Is balsamic glaze the same as balsamic vinegar?
Not quite. Balsamic glaze is thicker and sweeter. I’ve used vinegar in a pinch, but the glaze adds more richness and body to the salad.
Can I add greens to this salad?
Absolutely. I’ve tossed it with arugula, baby spinach, or mixed greens for a more filling salad bowl.
Conclusion
Fresh Cucumber Caprese Salad is a crisp, vibrant, and easy-to-make dish that brings together bold flavors and beautiful textures. It’s the kind of salad I keep in my back pocket for quick lunches, backyard gatherings, or when I just want something fresh and flavorful. With minimal ingredients and maximum taste, it’s a go-to favorite that never gets old.
Print
Fresh Cucumber Caprese Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Fresh Cucumber Caprese Salad is a refreshing twist on the classic Caprese, swapping tomatoes for crisp cucumbers while keeping the creamy mozzarella, fragrant basil, and tangy balsamic glaze. This quick and easy summer salad is perfect as a light lunch, side dish, or barbecue favorite. Made with simple, fresh ingredients, it’s ready in just 10 minutes and bursting with flavor.
Ingredients
- 2 English cucumbers or 4–5 Persian cucumbers, thinly sliced or halved
- 8 oz fresh mozzarella balls (bocconcini or ciliegine)
- 1/4 cup fresh basil leaves, torn or sliced
- 1–2 tablespoons extra virgin olive oil
- 1–2 teaspoons balsamic glaze (or to taste)
- Salt and black pepper, to taste
- Optional: 1/2 cup cherry tomatoes, halved
Instructions
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Slice cucumbers into thin rounds or half-moons and place in a large bowl.
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Add mozzarella balls and torn or sliced fresh basil.
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Drizzle with olive oil and a splash of balsamic glaze.
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Season with salt and pepper to taste.
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Gently toss everything together and serve immediately, or chill for 10–15 minutes to enhance the flavors.
Notes
- Add cherry tomatoes for a more traditional Caprese flair.
- For added creaminess, include sliced avocado.
- Swap balsamic glaze for red wine vinegar if you prefer a lighter dressing.
- Toss in grilled chicken or chickpeas for a protein-packed variation.
- Best enjoyed fresh, as cucumbers release water over time.
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