Cucumber Caprese Salad is the ultimate fresh and light recipe for warm days. With crisp cucumbers, juicy tomatoes, creamy mozzarella, and fragrant basil, this simple dish captures everything we love about summer. It comes together in minutes, requires no cooking, and delivers bold, clean flavors in every bite. Whether you need a quick Summer side dish, a refreshing picnic salad, or a colorful addition to your weeknight dinner, this bright salad checks every box.

Story

I never expected to get excited about salad, yet Cucumber Caprese Salad completely changed my mind. A few summers ago, my garden overflowed with cucumbers and cherry tomatoes, so I started tossing them together with mozzarella and basil. Since then, this Cucumber Caprese Salad has become my go-to recipe when tomatoes reach their peak sweetness.

I make this Cucumber Caprese Salad on warm afternoons when turning on the oven feels impossible. The crisp cucumbers balance the juicy tomatoes perfectly, while fresh basil ties everything together. Whenever friends come over, I bring out this Cucumber Caprese Salad, and it disappears within minutes. It feels simple, yet it tastes vibrant and satisfying every single time.

Ingredients

2 English cucumbers, sliced
1 pint cherry tomatoes, halved
8 ounces fresh mozzarella, sliced or torn
¼ cup thinly sliced red onion
3 tablespoons extra virgin olive oil
1½ tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
½ teaspoon salt
¼ teaspoon black pepper

Step-by-Step Instructions

Preparing the Ingredients

Slice the cucumbers into even rounds. If using regular cucumbers with thick skin, peel them first and remove large seeds. Place the slices in a colander, sprinkle lightly with salt, and let them drain for 15–20 minutes to release excess moisture.

Meanwhile, halve the cherry tomatoes and thinly slice the red onion. Pat the mozzarella dry with paper towels before cutting or tearing it into bite-sized pieces. Chop the fresh basil just before mixing to keep its flavor bright.

Cooking Instructions

Add the drained cucumbers, tomatoes, mozzarella, and red onion to a large mixing bowl. In a small bowl, whisk together the olive oil, balsamic vinegar, oregano, salt, and pepper until smooth.

Pour the dressing over the salad and gently toss to coat. Sprinkle fresh basil on top and give it one final light toss. Serve immediately for the best texture and flavor.

Tips for Perfect Results

Common Mistakes to Avoid

Excess moisture often causes a watery salad. Always salt and drain cucumbers before mixing. Also, dry mozzarella thoroughly so extra liquid does not dilute the dressing. Finally, avoid adding dressing too early because cucumbers soften quickly once coated.

Pro Tips for Better Flavor

Use peak-season tomatoes for natural sweetness. Adjust the oil-to-vinegar ratio to match your balsamic brand since some taste sweeter or sharper. For extra depth, try adding a sprinkle of flaky sea salt just before serving. Fresh herbs always taste brighter than dried, so choose them when possible.

Serving and Storage

How to Serve

Serve this tomato mozzarella cucumber salad chilled or at room temperature. It pairs beautifully with grilled chicken, shrimp skewers, steak, or crusty bread. As a fresh salad, it also complements pasta dishes and barbecue spreads, making it a perfect bright salad for gatherings.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to two days. The vegetables will release more liquid over time, so drain excess moisture before serving again. For best texture, add fresh basil just before enjoying leftovers.

Conclusion

Cucumber Caprese Salad delivers simple ingredients with bold summer flavor. It feels refreshing, satisfying, and easy enough for any day of the week. If you love classic caprese but want something lighter and extra crisp, this recipe deserves a spot in your regular rotation.

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Frequently Asked Questions

Can I make Cucumber Caprese Salad ahead of time?

Yes, you can prep the vegetables and dressing separately up to one day in advance. Combine everything just before serving to keep the cucumbers crisp and fresh.

What type of cucumber works best?

English cucumbers work best because they have thin skin and fewer seeds. However, Persian or regular cucumbers also work if peeled and seeded when necessary.

Can I use different herbs?

Absolutely. Fresh parsley or mint adds a different twist while keeping the salad light and flavorful.