5 Delightful Reasons to Love This Cucumber Caprese Salad

I used to think salads were just a sidekick to the main dish, but this cucumber caprese salad totally stole the show at my last summer barbecue. It’s fresh, light, and bursting with the flavors of ripe tomatoes, creamy mozzarella, and crisp cucumbers. Best of all, it comes together in just 10 minutes no stove, no fuss. Whether you’re whipping up a quick weeknight side or impressing guests at a picnic, this salad’s your new best friend. Let me walk you through why I’m obsessed with it!

Why This Salad Rocks

This cucumber caprese salad is my summer go-to. It’s ready in 10 minutes, perfect when I’m racing to get dinner on the table. No cooking means I’m not sweating over a hot stove in July. The combo of cool cucumbers, juicy tomatoes, and creamy mozzarella is so refreshing, and the ingredients are stuff I always have on hand. Plus, you can prep it ahead for parties or meal prep.

Picking the Perfect Cucumber

For the best cucumber caprese salad, I grab English cucumbers—they’re crisp, have thin skin, and fewer seeds. Persian cucumbers are awesome too, with a sweet crunch. If you’re stuck with regular garden cucumbers, peel them and scoop out big seeds. Look for firm cucumbers without soft spots or yellow patches. Trust me, a good cucumber makes all the difference.

Ingredients You’ll Need

Here’s what goes into this salad:

• Cucumber (1): Peeled, fork-scored, and diced.
• Cherry Tomatoes (1½ cups): Quartered for bite-sized bursts.
• Fresh Mozzarella (8 oz): Sliced or use mini balls.
• Red Onion (½ large): Chopped small for a savory kick.
• Olive Oil (2 tbsp): Extra virgin for richness.
• Balsamic Vinegar (1 tbsp): Adds tangy depth.
• Dried Oregano (1 tbsp) & Dried Basil (1 tbsp): Or 3 tbsp each fresh.
• Salt & Pepper: A pinch of each to taste.
• Optional: Fresh basil leaves for extra flair.

How to Make Cucumber Caprese Salad

This is so easy, I make it on autopilot:

1. Mix the Dressing: In a small bowl, whisk olive oil, balsamic vinegar, oregano, basil, salt, and pepper. Set it aside to let the flavors mingle.
2. Prep the Cucumber: Peel a cucumber, score it with a fork for texture, then slice and dice into small pieces. Toss into a medium bowl.
3. Add Veggies: Quarter the cherry tomatoes and chop the red onion. Add both to the cucumber. Skip the onion if it’s not your thing.
4. Toss in Mozzarella: Slice mozzarella into bite-sized chunks (or use mini balls) and mix with the veggies.
5. Dress and Rest: Pour the dressing over everything, toss well, and let it sit for 10 minutes to soak up the flavors.

Serving Ideas to Shine

This cucumber caprese salad is super versatile:

• With Grilled Goodies: Pair with grilled chicken or shrimp skewers. Try our Grilled Shrimp Skewers for a perfect match.
• Bread Sidekick: Serve with crusty bread and olive oil for dipping.
• Pasta Partner: Team it with a simple pasta like our Spaghetti Aglio e Olio.
• BBQ Buddy: It’s a refreshing side for burgers or steak.

Tips for a Crisp, Flavorful Salad

• Drain Cucumbers: Salt and let them sit in a colander for 15-20 minutes to avoid a watery salad.
• Dry Mozzarella: Pat it with paper towels to keep the dressing from getting diluted.
• Wait on Dressing: Add it just before serving to keep things crisp.
• Taste the Dressing: Adjust the oil-to-vinegar ratio, as balsamics vary in sweetness.

Substitutions to Mix It Up

• Mozzarella: Try mini mozzarella balls or creamy burrata. Cubed regular mozzarella works in a pinch.
• Balsamic: Swap with red wine or white balsamic vinegar. Use less apple cider vinegar if you go that route.
• Onion: Sweet onion, shallots, or green onions for a milder vibe.
• Tomatoes: Grape tomatoes or diced regular tomatoes are fine.
• Herbs: Use fresh basil, parsley, or mint instead of dried.

Storing Your Salad

• Fridge: Best fresh, but store in an airtight container for up to 2 days. It might get a bit watery.
• Prep Ahead: Chop veggies and store separately in the fridge. Keep mozzarella whole until ready. Mix with dressing when serving.
• Dressing: Make it up to 3 days ahead and store in a sealed jar. Shake before using.

Common Questions Answered

Can I use regular cucumbers?
Yes, just peel and remove big seeds.

What if I don’t have fresh mozzarella?
Mini mozzarella balls or burrata are great; regular mozzarella is okay but firmer.

Can I make it ahead?
Prep ingredients separately and combine just before serving.

How do I avoid a watery salad?
Salt and drain cucumbers, and dry mozzarella well.

For more salad inspiration, visit Gevav.