Cucumber Caprese Salad Recipe

I swapped sliced cucumbers into the classic caprese formula to create a Caprese Cucumber Salad with a clever twist you won’t see coming.

I love flipping the classic Caprese on its head by adding crisp English cucumbers and soft fresh mozzarella. The crunch gives the familiar Caprese notes a whole new voice, it’s kind of addictive, makes you wonder why you didnt try it sooner.

This Caprese Cucumber Salad sits on the table and everyone pokes at it, asks questions. Perfect for Fresh Summer Side Dishes or a light lunch when you want something bright and not fussy.

I always come back to this when the garden is overflowing because it feels simple but slyly complex.

Ingredients

• Cucumber: Cool crunchy cucumber, mostly water, low calories, it’s fiber helps digestion and freshens.
• Cherry tomatoes: Sweet and tangy, good source of vitamin C and lycopene, adds bright acidity.
• Fresh mozzarella: Creamy, milky cheese, decent protein, soft texture balances tomatoes, sometimes a little salty.
• Basil: Aromatic basil gives herb punch, tiny vitamins, adds peppery, sweet green note.
• Extra virgin olive oil: Rich, healthy fats for satiety, brings silkiness and rounds flavors, use sparingly.
• Balsamic glaze: Sweet tangy glaze, concentrated balsamic gives caramelized sour note and glossy finish.
• Salt and pepper: Kosher salt seasons, brings out sweetness; pepper adds bite, use to taste.

Ingredient Quantities

• 2 large English cucumbers, thinly sliced (or 4 small Persian cucumbers)
• 1 pint cherry tomatoes, halved or 3 medium ripe tomatoes, sliced
• 8 oz fresh mozzarella (bocconcini or mozzarella balls) torn or sliced
• 1/2 cup fresh basil leaves loosely packed
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic glaze
• Kosher salt, to taste
• Freshly ground black pepper, to taste

How to Make this

1. Wash and dry 2 large English cucumbers (or 4 Persian), then thinly slice them. If you have a mandoline use it for even slices but be careful of your fingers.

2. Halve 1 pint cherry tomatoes or slice 3 medium ripe tomatoes, removing any hard cores. If tomatoes are very juicy scoop out a few seeds so the salad does not get soggy.

3. Lightly sprinkle about 1 teaspoon kosher salt over the cucumber slices and let them sit in a colander for 8 to 10 minutes to draw out extra water, then pat dry with paper towels.

4. Tear or slice 8 oz fresh mozzarella (bocconcini or mozzarella balls) into small, bite sized pieces so they mix easily with the veggies.

5. In a large bowl or on a platter arrange the cucumbers, tomatoes and mozzarella. Toss gently to combine or layer them alternating for a prettier presentation. Add 1/2 cup loosely packed fresh basil leaves, torn if large.

6. Drizzle 2 tablespoons extra virgin olive oil evenly over the salad, then drizzle 2 tablespoons balsamic glaze for a sweet tang. Start with less glaze if you prefer and add more to taste.

7. Season with kosher salt and freshly ground black pepper to taste, then give one gentle toss so everything gets coated without smashing the tomatoes or cheese.

8. Let the salad rest 5 to 10 minutes at room temperature so the flavors marry, or chill briefly if you want it cold. Serve within an hour for best texture, since cucumbers and tomatoes can release water over time.

9. Final tip: if you want an extra pop, add a little more fresh basil and a final tiny drizzle of olive oil right before serving. Leftovers keep a day in the fridge but may be a bit watery, just drain before serving.

Equipment Needed

1. Large cutting board, for slicing cucumbers and tomatoes
2. Sharp chefs knife, for clean even cuts
3. Mandoline with finger guard optional for even slices but be careful of your fingers
4. Colander or fine mesh strainer to drain the salted cucumbers
5. Paper towels or a clean kitchen towel to pat things dry
6. Large bowl or serving platter to arrange and toss the salad
7. Measuring spoons for the salt and oil
8. Salad servers or tongs and a spoon to gently toss and serve

FAQ

Cucumber Caprese Salad Recipe Substitutions and Variations

• English cucumber: try thinly sliced zucchini or yellow summer squash, they give the same cool crunch and soak up dressing well.
• Fresh mozzarella: swap for burrata if you want ultra creamy, or use crumbled feta or goat cheese for a tangy, saltier twist.
• Basil: fresh mint or arugula both work great, mint adds brightness, arugula gives a peppery bite.
• Balsamic glaze: use a drizzle of good aged balsamic or mix regular balsamic vinegar with a little honey or maple syrup; pomegranate molasses is a nice bold alternative.

Pro Tips

1. Let the mozzarella come to room temp for about 15 to 20 minutes before you serve it, it tastes way creamier and less rubbery that way; while it’s resting toss it with a tiny drizzle of olive oil and a pinch of salt so the cheese actually has flavor.

2. To keep the salad from getting soggy, salt the cucumber like the recipe says then press the slices between paper towels or a clean dish towel with a cutting board on top for 8 to 10 minutes, also scoop the seeds from super juicy tomatoes or just use cherry tomatoes and dress everything at the last minute if you can.

3. If you use a mandoline make the slices even but be safe, use the guard or a cut resistant glove or flatten one side of the cucumber so it doesn’t roll, thinner slices look nicer but don’t go so thin they turn to mush.

4. Brighten and add texture at the end, finish with a small squeeze of lemon or a splash of red wine vinegar if the balsamic glaze is too sweet, and right before serving sprinkle flaky sea salt, lots of fresh cracked pepper and if you want crunch add toasted pine nuts or thinly sliced shallot.