Why You’ll Love This Recipe

I’m a big fan of fresh, crunchy salads that feel indulgent yet light. This version of a Caprese uses cucumbers for extra texture and hydration—I love how refreshing it is, especially on warm days. It comes together in minutes, needs no cooking, and still feels elegant enough for guests or simple enough for everyday.

ingredients

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

2 large cucumbers, sliced
2 cups cherry or grape tomatoes, halved
8 oz fresh mozzarella balls (bocconcini), halved or sliced
1 cup fresh basil leaves, torn or chopped
2 tablespoons extra‑virgin olive oil
1 tablespoon balsamic vinegar or glaze
Salt and freshly ground black pepper, to taste

directions

Prepare the vegetables and cheese: I slice the cucumbers into rounds and halve the tomatoes and cheese.
Layer ingredients: I arrange cucumber slices on a platter, then top each with a piece of mozzarella and a tomato half.
Add basil: I scatter basil leaves evenly across the salad for fresh, aromatic flavor.
Dress the salad: I drizzle olive oil and balsamic vinegar (or glaze) over the top, then season with salt and pepper.
Serve: I give it a gentle toss just before serving so everything gets a light coating of dressing.

Servings and timing

Servings: 4–6 as a side dish
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

Add protein: I toss in grilled chicken or shrimp for a more substantial meal.
Herb change-up: I swap basil for mint or dill when I want a different herbal note.
Avocado addition: I add sliced avocado for extra creaminess and richness.
Caprese twist: I layer everything in a mason jar for a fun, portable version perfect for picnics.

storage/reheating

Refrigerator: I cover and refrigerate any leftovers—best enjoyed within 1 day before the cucumbers release too much liquid.
Make ahead tip: I prep all ingredients but hold off on dressing until just before serving to keep things crisp.

FAQs

How do I keep the salad from getting watery?

I refrigerate it for no more than a day, and I drizzle dressing just before serving. If cucumbers release water, I gently pat them dry before assembling.

Can I use a different cheese?

Yes—I sometimes use feta, goat cheese, or Parmesan shavings depending on what I have and the flavor I’m going for.

Is this gluten-free and vegetarian?

Absolutely—it’s naturally gluten-free and ready for vegetarians. To add protein, I include grilled chicken or chickpeas.

What’s a good make-ahead strategy?

I prep the veg and cheese ahead, keep them chilled separately, and dress the salad just before serving to keep it fresh.

Can I serve this warm?

I prefer it cold or at room temperature—the crispness of cucumbers and basil flavor is best when it’s not warm.

Conclusion

I always come back to this Fresh Cucumber Caprese Salad when I want something fast, fresh, and satisfying. It showcases vibrant flavors and textures with minimal fuss—no cooking required—and always feels bright and refreshing on the table.

Fresh Cucumber Caprese Salad

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This fresh cucumber Caprese salad is a light and colorful mix of tomatoes, mozzarella, basil, and a drizzle of balsamic—perfect for summer sides and no-cook meals.

Author: Sarah
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Serves 4–6 as a side
Category: Salad, Side Dish
Method: No-cook, Assembled
Cuisine: Italian-inspired
Diet: Gluten Free

Ingredients

2 large cucumbers, sliced

2 cups cherry or grape tomatoes, halved

8 oz fresh mozzarella balls (bocconcini), halved or sliced

1 cup fresh basil leaves, torn or chopped

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar or glaze

Salt and freshly ground black pepper, to taste

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Instructions

Prep ingredients: Slice cucumbers into rounds. Halve the tomatoes and mozzarella balls.

Layer the salad: Arrange cucumber slices on a serving platter. Top each with a mozzarella piece and a tomato half.

Add basil: Sprinkle basil evenly across the top for fresh flavor and color.

Dress and season: Drizzle with olive oil and balsamic vinegar or glaze. Season lightly with salt and black pepper.

Serve: Gently toss just before serving to coat all ingredients with dressing.

Notes

Make ahead: Prep all components and store separately. Dress just before serving to maintain freshness.

Leftovers: Best eaten the same day; store covered in the fridge for up to 1 day.

Variations: Add avocado, grilled chicken, or shrimp for a heartier meal. Swap basil for mint or dill for a fresh twist.