Description
A fresh, crisp, and colorful Cucumber Caprese Salad made with crunchy cucumbers, juicy tomatoes, creamy mozzarella, and fragrant basil. This easy, vibrant dish comes together in minutes and is perfect for summer meals, potlucks, or quick lunches.
Ingredients
Cucumbers — English or Persian cucumbers give the best crunch.
Cherry or grape tomatoes — sweet, juicy, and ideal for salads.
Fresh mozzarella pearls — creamy and perfectly bite-sized.
Fresh basil leaves — torn for maximum aroma.
Extra virgin olive oil — adds richness and natural flavor.
Balsamic vinegar — brings tangy depth to balance the veggies.
Salt & black pepper — enhances the overall flavor.
(Optional) Red onion — thinly sliced for extra sharpness.
Instructions
Slice the cucumbers into thin rounds or half-moons for crisp texture.
Halve the cherry tomatoes to release their natural sweetness.
Add the mozzarella pearls and gently fold them into the vegetables.
Tear fresh basil leaves by hand and add them to the bowl.
Drizzle the olive oil and balsamic vinegar evenly over the salad.
Season with salt and black pepper, then toss gently to combine.
Serve immediately for the freshest texture, or chill for 15 minutes before serving
Notes
For even more flavor, add a drizzle of balsamic glaze before serving.
To prevent the salad from getting watery, prepare cucumbers and tomatoes just before mixing.
Swap mozzarella for avocado to make the salad dairy-free.
Add cooked quinoa or orzo if you want a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Italian-inspired
Nutrition
- Calories: 80–120
- Fat: 6–8g
- Carbohydrates: 4–6g
- Protein: 4–6g
Keywords: cucumber caprese salad, summer salad, fresh caprese, mozzarella cucumber salad
