You know those hot summer days when you want something fresh, fast, and full of flavor without turning on the stove? That’s exactly why I fell in love with this cucumber caprese salad. It’s my go-to when I need a no-fuss dish that still tastes like I put in way more effort than I actually did. Inspired by classic Italian caprese, this version swaps in crisp cucumbers for a refreshing crunch that pairs perfectly with juicy tomatoes and creamy mozzarella. The first time I made it for a backyard picnic, my friends couldn’t stop raving—and now it’s a staple in my summer rotation. Just 15 minutes of prep, zero cooking, and you’ve got a bright, herby salad that feels light yet satisfying. Trust me, once you try it, you’ll be hooked.
Why You’ll Love This Cucumber Caprese Salad
This isn’t just another salad—it’s the kind of dish that makes you feel like a kitchen genius with minimal effort. Here’s why it’s become my summer obsession:
- Light as sunshine: Perfect for when you want something refreshing that won’t weigh you down
- Faster than takeout: Ready in 15 minutes flat—no cooking required!
- Flavor bomb: The balsamic-herb marinade makes every bite sing
- Good-for-you delicious: Packed with fresh veggies and creamy mozzarella
- Crowd-pleaser: Works equally well as a side dish or light main course
Seriously, this cucumber caprese salad is the edible equivalent of a cool breeze on a hot day.
Ingredients for Cucumber Caprese Salad
Here’s everything you’ll need for this gorgeous salad—and yes, that fork-scoring trick on the cucumbers makes all the difference! I’ve learned through trial and error that prepping the ingredients just right turns this from good to “wow”:
- 2 tablespoons olive oil (the good stuff—it really shines here)
- 1 tablespoon balsamic vinegar (aged is best for that deep, rich flavor)
- 1 tablespoon each dried oregano and basil (trust me, dried works better than fresh in the marinade)
- Pinch of salt and pepper (don’t skip—it wakes up all the flavors)
- 1 cucumber, peeled, fork-scored down the sides (makes it pretty!), thinly sliced, then diced
- 1½ cups cherry tomatoes, quartered (I like using a mix of colors when I can)
- 8 oz fresh mozzarella, either small pearls or cut into ½-inch cubes (both work—I usually grab whatever’s on sale)
- ½ large red onion, chopped into small pieces (soak in cold water for 5 minutes if you want milder flavor)
- Optional: fresh basil leaves for garnish (torn, not chopped—it looks more rustic)
See? Nothing fancy, just fresh ingredients prepped with a little love. Now let’s make some magic!
How to Make Cucumber Caprese Salad
Okay, let’s get to the fun part—making this beauty come together! I promise it’s easier than folding a fitted sheet (why are those things so impossible?). Just follow these simple steps for a salad that’ll make you look like a pro.
Step 1: Prepare the Marinade
First things first—that glorious marinade that makes this salad sing! Grab a small bowl and whisk together the olive oil and balsamic vinegar until they’re best friends. Then sprinkle in the dried oregano, basil, salt, and pepper. Keep whisking until everything’s well combined—you want those herbs evenly distributed. I like to let it sit for a minute while I prep the veggies so the flavors can get to know each other.
Step 2: Chop the Vegetables and Cheese
Now for the star players! Here’s how I prep each ingredient for maximum yum:
- Cucumber: Peel it first (unless you love the skin), then take a fork and gently drag it down the sides to make those pretty ridges. Slice thin, then dice—the scoring makes each piece hold the dressing better.
- Tomatoes: Quarter those cherry tomatoes—I usually cut them in half first, then each half gets one more slice. If they’re big, you might want to cut them into sixths.
- Onion: Chop it small—nobody wants a giant bite of raw onion! If it’s too strong, a quick soak in cold water tames the bite.
- Mozzarella: If you didn’t buy pearls, just cut the fresh mozzarella into bite-sized cubes—about ½ inch is perfect.
Step 3: Combine and Marinate
Time for the grand finale! Toss all your prepped ingredients into a big bowl, then pour that amazing marinade over everything. Gently mix it all together—I use two big spoons to keep from squishing the mozzarella. Now the hardest part: let it sit for at least 10 minutes before serving. I know, I know—waiting is tough, but this lets all those flavors mingle and become best friends. Trust me, it’s worth it!
Tips for the Perfect Cucumber Caprese Salad
After making this salad more times than I can count (okay, maybe I can count—it’s been at least 27 times last summer alone), I’ve picked up some tricks that take it from good to “can I have the recipe?” amazing:
- Fresh basil is magic: Add torn leaves right before serving—the aroma will make everyone’s mouth water
- Taste as you go: The salt amount can vary depending on your tomatoes and cheese, so adjust after mixing
- Chill your bowl: Pop it in the freezer for 5 minutes before assembling for an extra-refreshing bite
- Double the dressing: I always make extra to have on hand—it’s killer drizzled over grilled chicken too!
Little touches make all the difference with simple dishes like this. Happy tossing!
Cucumber Caprese Salad Variations
One of the best things about this cucumber caprese salad is how easily you can mix it up! Here are some of my favorite twists when I’m feeling adventurous:
- Cheese swap: Try creamy avocado cubes when you want a dairy-free version—still dreamy!
- Vinegar options: Red wine vinegar gives a brighter tang, while lemon juice adds fresh zing
- Extra crunch: Toss in some toasted pine nuts or sunflower seeds for texture
- Herb change-up: Swap the dried basil for fresh mint leaves in summer—so refreshing!
Don’t be afraid to play around—this salad is practically begging for your personal touch!
Serving Suggestions for Cucumber Caprese Salad
This cucumber caprese salad shines bright whether it’s flying solo or playing sidekick! Here’s how I love to serve it:
- With grilled chicken for a light but satisfying meal (the leftover dressing makes an incredible marinade!)
- Alongside crusty bread to soak up every last drop of that herby balsamic goodness
- As part of an antipasto platter with cured meats and olives for effortless entertaining
- Over greens when I want to stretch it into a bigger salad
- At picnics in mason jars—just shake and serve for zero mess
Honestly? I’ve been known to eat it straight from the bowl with a fork—no judgment here!
Storing and Reheating Cucumber Caprese Salad
Let’s be real—this salad is happiest eaten fresh, right after you make it. But life happens! If you must store it, keep the undressed ingredients separate in the fridge for up to a day. The mozzarella starts getting weepy after that, and nobody wants soggy cucumber. Pro tip: If you’ve already mixed everything, pat the salad dry with paper towels before refrigerating (and maybe add a fresh drizzle of olive oil before serving). Never freeze it—the texture turns into something resembling a science experiment gone wrong!
Cucumber Caprese Salad FAQs
I get asked about this salad all the time, so here are the answers to the questions that pop up most often—straight from my kitchen to yours!
Can I make cucumber caprese salad ahead of time?
You can prep everything up to 4 hours ahead, but wait to mix in the dressing until you’re ready to serve. The tomatoes get mushy and the cucumbers lose their crunch if they sit dressed too long. Trust me—I learned this the sad, soggy way!
What other cheeses work besides mozzarella?
Burrata is absolutely dreamy if you want extra creaminess, or try feta for a tangy twist. For vegan friends, diced avocado or tofu cubes soaked in lemon juice make great substitutes.
Is there a way to make it less onion-y?
Absolutely! Either soak chopped onions in cold water for 10 minutes (drain well), or swap them out entirely for milder shallots. My sister skips onion completely and adds extra cucumber—still delicious!
Can I use regular tomatoes instead of cherry?
Of course! Just dice them into similar-sized pieces. The key is removing excess seeds and juice so your salad doesn’t get watery. Beefsteak tomatoes work best—their firm flesh holds up great.
Nutritional Information
Just a heads up—these nutritional estimates can vary based on your specific ingredients (especially cheese brands and olive oil quality). This cucumber caprese salad is naturally packed with good stuff though—think fresh veggies, heart-healthy fats, and quality protein from that dreamy mozzarella. A rough estimate per serving? About 180 calories of pure summer joy!
Share Your Cucumber Caprese Salad Experience
I’d love to hear how your cucumber caprese salad turns out! Did you add your own twist? Maybe your family fought over the last bite? Drop a comment below or tag me on social—nothing makes me happier than seeing my recipes in your kitchens!
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Cucumber Caprese Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh and easy Cucumber Caprese Salad, perfect for a light meal or side dish.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- Pinch salt
- Pinch pepper
- 1 cucumber, peeled, fork-scored, and thinly sliced, then diced
- 1½ cups cherry tomatoes, cut into quarters
- 8 oz fresh mozzarella
- ½ large red onion, chopped into small pieces
- Optional: fresh basil leaves
Instructions
- Prepare the Marinade: In a small bowl, mix olive oil, balsamic vinegar, dried oregano, dried basil, salt, and pepper. Stir well and set aside.
- Prepare the Vegetables: Peel and fork-score a cucumber, slice thinly, then dice. Place in a bowl.
- Add the Tomatoes and Onion: Quarter cherry tomatoes and dice red onion. Add to the bowl with cucumbers.
- Add the Mozzarella: Slice mozzarella into bite-sized pieces or use pearl-sized balls. Add to the bowl.
- Combine and Marinate: Pour marinade over the salad, mix well, and let sit for 10 minutes before serving.
Notes
- Omit red onion if preferred.
- Fresh basil leaves add extra flavor.
- Best served fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
Keywords: cucumber caprese salad, easy salad, Italian salad
