This Fresh Cucumber Caprese Salad with Mozzarella and Balsamic Dressing is the perfect light and refreshing dish for summer. Made with crisp cucumber, juicy cherry tomatoes, creamy mozzarella, and a flavorful balsamic vinaigrette, it’s a healthy and easy salad recipe you can whip up in minutes. Whether you’re looking for a quick lunch, a colorful side dish, or a simple no-cook dinner, this vibrant caprese-inspired salad is packed with fresh ingredients and bold flavors that make it ideal for hot days and outdoor meals.
I never imagined I’d get so excited about a salad, but this cucumber caprese completely changed that for me. It’s my go-to when tomatoes are in season and I’m craving something crisp, refreshing, and effortless. The combination of cool cucumbers and sweet, juicy tomatoes is unbeatable—especially on hot days when I want to avoid cooking.
This recipe came into my life a few summers ago, back when my garden was overflowing with cucumbers and cherry tomatoes. It quickly became a staple for casual dinners and summer get-togethers. It’s quick to prepare, calls for a handful of everyday ingredients, and makes dinner prep a breeze.
If you enjoy the classic caprese trio—tomato, mozzarella, and basil—but are looking for a fresh twist, this salad might become your new favorite too. I keep the ingredients stocked all summer, and truthfully, I’ve yet to meet someone who doesn’t love it.
Why You’ll Love This Cucumber Caprese Salad
Fast and easy – Ready in just 10 minutes, this salad is ideal for busy evenings or when you need a quick, healthy lunch.
No cooking involved – Skip the stove and oven! Simply chop the ingredients, mix them together, and enjoy.
Light and refreshing – With crisp cucumber, sweet tomatoes, and creamy mozzarella, it’s the ultimate cool-down dish for warm weather.
Simple, everyday ingredients – You only need a few basic items that are easy to find at any grocery store, making this recipe super convenient.
Great for prepping ahead – Prepare everything in advance and assemble right before serving—perfect for meal planning or casual entertaining.
Which Type of Cucumber Works Best?
For this light and flavorful caprese salad, English cucumbers (also known as hothouse cucumbers) are ideal thanks to their tender skin and minimal seeds.
If English cucumbers aren’t available, regular slicing cucumbers will do the trick—just be sure to peel them and scoop out the seeds, especially if they’re on the larger side.
Persian cucumbers are another excellent choice; they’re naturally crisp and sweet, with very few bitter seeds.
Whichever variety you go with, choose cucumbers that are firm, heavy for their size, and free of soft spots or yellow areas for the best texture and flavor.
Substitution Ideas:
This vibrant summer salad is easy to customize while keeping its fresh and delicious flavor:
Mozzarella: If fresh mozzarella isn’t available, use mini mozzarella balls (ciliegine) or creamy burrata for a richer texture. Regular block mozzarella, diced into cubes, also works, though it’s a bit firmer.
Vinegar: No balsamic on hand? Swap it with red wine vinegar, white balsamic, or even apple cider vinegar—just use a little less since it’s more potent.
Onion: Replace red onion with sweet onion or shallots for a softer bite. For something even milder, green onions are a great option.
Tomatoes: Any small tomato variety fits—grape tomatoes, sungolds, or chopped regular tomatoes all work nicely.
Herbs: If you have fresh herbs, use them! Substitute the dried oregano and basil with about 3 tablespoons of each fresh. Fresh parsley or mint can also add a unique twist.
Cucumber: Any type of cucumber can be used—English, Persian, or standard garden cucumbers. Just peel thicker-skinned varieties for the best texture.
Common Mistakes to Avoid
One of the main issues with cucumber caprese salad is too much moisture, which can make the salad soggy. To prevent this, sprinkle salt over the cucumber slices and let them sit in a colander for 15–20 minutes to release excess water before adding them to the mix.
Another frequent oversight is not drying the mozzarella. Be sure to pat it dry thoroughly with paper towels before slicing to avoid watering down the dressing.
To maintain a crisp, fresh texture, don’t chop the vegetables too early, and wait to dress the salad until just before serving. This helps preserve the cucumbers’ crunch.
Lastly, for a well-balanced flavor, always taste and adjust the oil-to-vinegar ratio before pouring the dressing over your salad. The strength and sweetness of balsamic vinegars can differ quite a bit from brand to brand.
What to Pair with Cucumber Caprese Salad
This crisp and refreshing salad makes an excellent side for a variety of Italian-inspired dishes.
Serve it with grilled chicken or some crusty bread and olive oil for a simple yet satisfying combination that complements the salad’s fresh flavors.
For a full summer meal, it goes beautifully with grilled shrimp skewers or a light pasta dish like spaghetti aglio e olio.
If you’re planning a barbecue, this salad is a great addition next to burgers, sausages, or grilled steak, offering a cool and vibrant contrast to rich, hearty mains.
How to Store Cucumber Caprese Salad
Best Enjoyed Fresh – This salad tastes best when eaten the same day it’s prepared. However, you can store leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that the cucumbers and tomatoes will release moisture, which may make the salad a bit watery.
Prep in Advance – To save time, you can chop the cucumbers, tomatoes, and onions ahead of time and store them in separate containers in the refrigerator. Wait to slice the mozzarella until just before serving. When you’re ready, simply combine everything with the dressing.
Make the Dressing Ahead – You can prepare the vinaigrette (olive oil, balsamic vinegar, and spices) up to 3 days in advance. Store it in a sealed jar in the fridge and shake well before using. It’s a convenient way to speed up mealtime prep!
Estimated Nutrition:
Estimated nutrition for the whole recipe (without optional ingredients):
Calories: 500-600
Protein: 20-25 g
Fat: 35-40 g
Carbohydrates: 40-50 g
Preparation Time: 10-15 minutes
Cooking Time: 0-0 minutes
Total Time: 10-15 minutes
Level of Difficulty: Easy
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
Step-by-Step Instructions for Fresh Cucumber Caprese Salad
Make the Marinade:
In a small bowl, whisk together olive oil, balsamic vinegar, dried oregano, dried basil, and a pinch of salt and pepper.
Stir until fully blended.
Set the marinade aside to allow the flavors to infuse while you prepare the rest of the salad.
Prep the Vegetables:
Peel a washed cucumber, then run a fork along the skin to create a textured pattern.
Slice it thinly, then dice into small chunks.
Transfer the chopped cucumber to a medium bowl.
Add Tomatoes and Onion:
Cut the cherry tomatoes into quarters and add them to the bowl.
Thinly slice and finely dice a red onion, then mix it in with the cucumbers and tomatoes.
Feel free to skip the onion if you prefer a milder flavor.
Add Mozzarella:
Cut mozzarella into bite-sized pieces, or use mini mozzarella balls if you have them.
Add the cheese to the bowl, mixing gently so everything is evenly combined.
Toss and Let Marinate:
Drizzle the marinade over the salad and toss to coat all the ingredients thoroughly.
Let the salad rest for about 10 minutes before serving, giving the flavors time to meld together.
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