Name: Fresh Cucumber Caprese Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Italian-Inspired
Ingredients: 1 English cucumber, sliced thin or into half moons; 1 pint cherry tomatoes, halved; 1 cup fresh mozzarella balls (ciliegine), or cubed mozzarella; 1/4 cup fresh basil leaves, torn; 2 tbsp balsamic vinegar; 2 tbsp extra virgin olive oil; Salt and pepper to taste; (Optional) 1/4 cup thinly sliced red onion or shallots

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This Fresh Cucumber Caprese Salad is a bright and refreshing twist on the traditional Italian favorite. I love making it when tomatoes and cucumbers are at their seasonal peak. With crisp cucumbers, juicy tomatoes, creamy mozzarella, and fragrant basil, it’s everything I want on a warm afternoon—especially when I don’t feel like turning on the stove. Tossed with a splash of balsamic and a touch of olive oil, this salad delivers fresh flavor in every bite.

Why You’ll Love This Recipe

This is the kind of salad I turn to when I want something fast, light, and totally satisfying. Whether I’m throwing it together for a casual dinner or prepping it ahead for a picnic, it always hits the spot.

Comes together in just 10 minutes—perfect for busy nights or quick lunches
No cooking required, which makes it ideal for hot days
Full of crisp, cool textures and bright summer flavors
Uses simple, easy-to-find ingredients
Can be prepped in advance and assembled right before serving

Ingredients

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

English cucumber, sliced thinly or into half moons
cherry tomatoes, halved
fresh mozzarella balls (ciliegine), or cubed fresh mozzarella
fresh basil leaves
balsamic vinegar
extra virgin olive oil
salt and pepper
(optional) thinly sliced red onion or shallots

Directions

I start by slicing the cucumber and halving the cherry tomatoes. If I’m using a regular cucumber, I peel it and scoop out the seeds first.
I slice the mozzarella or use mini mozzarella balls right out of the container.
In a large bowl, I combine the cucumber, tomatoes, and mozzarella.
I drizzle everything with olive oil and balsamic vinegar, then season with salt and pepper to taste.
I toss the salad gently, then tear fresh basil leaves over the top right before serving.

Servings and timing

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Variations

Cheese swap: Burrata adds extra creaminess, while cubed block mozzarella works in a pinch.
Vinegar: I sometimes use red wine vinegar or white balsamic if I’m out of regular balsamic.
Onion options: Sweet onions, shallots, or even green onions are great alternatives to red onion.
Herb upgrades: Fresh oregano, parsley, or mint can mix things up and give the salad a new spin.
Tomato variety: I like to mix red and yellow cherry tomatoes for more color and flavor depth.

Storage/Reheating

This salad is best served fresh, but I can store the undressed components in the fridge for up to 2 days. Once dressed, the salad should be eaten within a few hours, as the cucumbers can lose their crunch. I avoid reheating—it’s meant to be enjoyed cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I often prep all the ingredients and store them separately. I combine everything and dress the salad just before serving to keep it crisp.

What kind of cucumber works best?

I use English or Persian cucumbers since they’re crisp and have fewer seeds. Regular cucumbers work too, but I peel and deseed them.

Can I use dried herbs instead of fresh?

If I don’t have fresh basil, I’ll use dried, but I prefer the flavor of fresh herbs. I also sometimes add fresh parsley or mint for variety.

Is there a vegan version of this salad?

Absolutely. I skip the mozzarella and add sliced avocado or marinated tofu for a plant-based twist.

What’s the best way to serve this salad?

I serve it chilled or at room temperature. It’s great on its own or alongside grilled chicken, fish, or crusty bread.

Conclusion

This Fresh Cucumber Caprese Salad is one of those dishes I find myself making on repeat every summer. It’s quick, flexible, and always delicious. Whether I’m using it as a side dish or letting it shine as the main event on a hot day, it brings cool, crisp, garden-fresh flavor to the table every single time.