Go Back

Cucumber Caprese Salad

A refreshing salad that combines crisp cucumbers, juicy tomatoes, creamy mozzarella, and fresh basil, all drizzled with olive oil and balsamic glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Italian, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 1 each English cucumber or 2 Persian cucumbers, thinly sliced
  • 1 pint cherry or grape tomatoes, halved
  • 8 oz mozzarella pearls (or cubed fresh mozzarella) Can substitute with avocado or nut cheese for a vegan option.
  • ¼ cup red onion, thinly sliced
  • ¼ cup fresh basil leaves, torn or chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic glaze (or reduction)
  • Salt and freshly ground black pepper, to taste Adjust seasoning as needed.
  • Optional: crushed red pepper flakes For added spice.

Method
 

Preparation
  1. Slice the cucumbers, halve the tomatoes, and thinly slice the red onion.
  2. In a bowl, combine cucumber, tomatoes, mozzarella, onion, and basil.
  3. Drizzle with olive oil and balsamic glaze. Season with salt, pepper, and red pepper flakes if using.
  4. Toss gently until everything is well coated.
  5. Serve immediately or refrigerate for 15–30 minutes before serving.

Notes

Select fresh ingredients for the best flavor. Letting the salad chill helps flavors meld together nicely. Store leftovers in an airtight container for up to 24 hours, and keep dressing separate to avoid sogginess.