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Cucumber Caprese Salad

A fresh twist on the classic Caprese, this salad combines cucumber, tomatoes, mozzarella, and basil for a light and vibrant dish perfect for warm-weather meals.

  • Total Time: 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 English cucumber or 2 Persian cucumbers, thinly sliced
  • 1 pint cherry or grape tomatoes, halved
  • ¼ cup red onion, thinly sliced
  • ¼ cup fresh basil leaves, torn or chopped
  • 8 oz mozzarella pearls (or cubed fresh mozzarella)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic glaze (or reduction)
  • Salt and freshly ground black pepper, to taste
  • Crushed red pepper flakes (optional)

Instructions

  1. Slice the cucumbers, halve the tomatoes, and thinly slice the red onion.
  2. In a bowl, combine cucumber, tomatoes, mozzarella, onion, and basil.
  3. Drizzle with olive oil and balsamic glaze. Season with salt, pepper, and red pepper flakes if using.
  4. Toss gently until everything is well coated.
  5. Serve immediately or refrigerate for 15–30 minutes before serving.

Notes

For a tangier bite, swap balsamic glaze for a splash of aged balsamic vinegar. Optional additions include sliced avocado or burrata for a richer version.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No Cook
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 6g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 20mg

Keywords: salad, cucumber, caprese, summer, healthy