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Fresh Cucumber Caprese Salad

Bright, juicy tomatoes, creamy mozzarella balls, crisp cucumbers, and fresh basil come together in this no-fuss Fresh Cucumber Caprese Salad. It’s everything you love about a classic caprese, made even more refreshing with a cucumber twist—drizzled with tangy balsamic glaze for the ultimate summer bite!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 2 cups cherry tomatoes halved
  • 1 large cucumber thinly sliced
  • 1 cup fresh mozzarella pearls or diced mozzarella
  • 1/4 cup fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic glaze
  • Salt and black pepper to taste
Optional Add-ins
  • Avocado slices
  • Red onion thinly sliced
  • Crushed red pepper flakes
  • Toasted pine nuts or walnuts

Method
 

Prep the produce:
  1. Slice the cucumber into thin rounds. Halve the cherry tomatoes. Wash and gently pat the basil dry.
Assemble the base:
  1. In a large serving bowl or platter, layer the cucumbers and tomatoes.
Add cheese:
  1. Sprinkle the mozzarella pearls evenly over the salad.
Drizzle the flavor:
  1. Drizzle with olive oil and balsamic glaze.
Season:
  1. Add a pinch of salt and a few grinds of black pepper.
Top with basil:
  1. Tear or chiffonade the basil leaves and scatter them over the top.
Toss (optional):
  1. Lightly toss or leave it layered for presentation.
Serve:
  1. immediately Serve or chill for up to 30 minutes.

Notes

Fresh Cucumber Caprese Salad – Helpful Tips

Cooking Tips & Techniques
  • Use fresh, firm cucumbers: English or Persian cucumbers work best—crunchy, seedless, and never watery. Slice them thin or in half-moons for max surface area.
  • Choose ripe cherry tomatoes: Sweet, juicy tomatoes make all the difference. If they’re not peak-season, roast them quickly to bring out the flavor.
  • Tear the mozzarella: Don’t cube it! Tear that fresh mozzarella into rustic bites—it soaks up the vinaigrette better and looks more inviting.
  • Basil goes in last: Add fresh basil just before serving to keep it vibrant and aromatic.
  • Don’t skip the salt: A pinch of flaky salt over the final salad wakes up every ingredient—don’t be shy.
Serving Suggestions
  • Serve chilled as a summer side dish for grilled chicken, fish, or steak.
  • Pile it onto toasted crostini or garlic bread for an easy appetizer.
  • Toss it with cooked orzo or quinoa for a heartier lunch bowl.
  • Drizzle extra balsamic glaze on top when plating—it’s pure gold.
Make-Ahead & Storage
  • Make-ahead tip: Prep everything except the basil and vinaigrette up to 8 hours ahead. Add those just before serving for peak freshness.
  • Storage: Keep leftovers in an airtight container for up to 2 days. Just know that cucumbers may release water, so drain before eating.
  • Avoid freezing: This one’s all about fresh texture—it doesn’t freeze well at all.
Tasty Variations to Try
  • Add Avocado: Creamy avocado chunks make it more filling and add healthy fats.
  • Spicy Kick: Sprinkle with red pepper flakes or drizzle chili oil for some heat.
  • Mediterranean Twist: Add kalamata olives, feta, and oregano for a Greek-inspired version.
  • Watermelon Wonder: Swap out some tomatoes for cubed watermelon—sweet and juicy!
  • Pesto Drizzle: Replace balsamic glaze with a swirl of homemade pesto for herby, garlicky flavor.