I love creating new twists, and this Caprese Cucumber Salad is a fresh showstopper. Crisp cucumbers, ripe tomatoes, and soft mozzarella come together with basil accents, extra virgin olive oil and a tangy balsamic glaze. Its simple garden freshness and medley of flavors make it a perfect summer side dish.

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I absolutely love experimenting in the kitchen, and this Cucumber Caprese Salad is one of my favorite fresh summer side dishes. It’s a twist on the classic caprese salad that brings in the crisp crunch of 2 medium cucumbers, thinly sliced to perfection.

I mix these delightful slices with 3-4 ripe tomatoes and 8 oz of fresh mozzarella which is sliced into rounds. The magic of this dish comes from a handful of roughly torn basil leaves that add a burst of aroma, all brought together with 2 tbsp of extra virgin olive oil and 1 tbsp of balsamic glaze.

A pinch of salt and freshly cracked black pepper just elevates this salad to a whole new level. It’s the kind of carb free salad thats perfect as a lunch veggie option or a special summer treat.

I cant get enough of this fresh, flavorful twist on a classic tomato and mozzarella recipe!

Why I Like this Recipe

1. I love how this recipe switches up the classic caprese salad by adding cucumbers, making it super refreshing and perfect for those hot summer days.
2. I really enjoy the mix of flavors in this dish, cuz the tangy balsamic glaze and olive oil blend so nicely with the fresh basil and juicy tomatoes.
3. I like that every bite feels light but still satisfying, with creamy mozzarella and crisp veggies adding an awesome texture to the salad.
4. I appreciate how simple and fast it is to prepare, which makes it my go-to recipe when I want a tasty, garden-fresh meal without too much hassle.

Ingredients

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Cucumbers are hydrating and have fiber, they keep your salad crisp and light.
Tomatoes deliver vitamins and a tangy, sweet burst boosting flavor profiles.
Fresh mozzarella provides protein and smooth richness, making it satisfyingly creamy.
Basil adds aroma and antioxidants, its fresh taste uplift the dish instantly.
Extra virgin olive oil delivers healthy fats and elevates flavors with its subtle taste.
Balsamic glaze brings a sweet and sour twist that intensifies every bite.

Ingredient Quantities

2 medium cucumbers, thinly sliced

3-4 ripe tomatoes, sliced

8 oz fresh mozzarella, sliced into rounds

A handful of fresh basil leaves, roughly torn

2 tbsp extra virgin olive oil

1 tbsp balsamic glaze

Salt to taste

Freshly cracked black pepper to taste

How to Make this

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1. Start by washing your cucumbers, tomatoes, and basil leaves really well then pat them dry with a clean towel.

2. Thinly slice the cucumbers and tomatoes into rounds, and cut the mozzarella into round slices too.

3. Lay out the cucumber slices on your serving plate as a nice base.

4. Arrange the tomato and mozzarella slices artistically on top, overlapping them a bit.

5. Scatter your roughly torn basil leaves evenly across the salad.

6. Drizzle the extra virgin olive oil over the entire dish, making sure every bite gets some flavor.

7. Follow with a drizzle of the balsamic glaze, using a steady hand so you get a good balance of sweetness.

8. Season with salt and freshly cracked black pepper as per your taste.

9. Let the salad sit for a few minutes before serving so that all the flavors can meld together.

10. Enjoy your light and refreshing Cucumber Caprese Salad perfect for a hot summer day!

Equipment Needed

1. Cutting board – for slicing the cucumbers, tomatoes, and mozzarella
2. Chef’s knife – to get clean, thin slices of all the ingredients
3. Clean kitchen towel – for patting the washed veggies and basil leaves dry
4. Large serving plate – to arrange your salad pieces nicely
5. Measuring spoons – to accurately drizzle the olive oil and balsamic glaze
6. Colander – useful for rinsing your produce before drying them with the towel

FAQ

Q: Can I use a different cheese instead of fresh mozzarella? A: Yeah, you can swap it out with burrata or even a mild goat cheese if you're lookin for a different twist. Just remember it might change the flavor a bit.

Q: Do I have to peel the cucumbers? A: Not really, its totally up to you. Keeping the peel gives you extra crunch and nutrients, but if you dont like it, feel free to peel 'em.

Q: When is the best time to add salt and pepper? A: I usually sprinkle 'em on right after drizzling the olive oil so that the flavors can really meld with the veggies.

Q: How long will this salad last in the fridge? A: Its best to eat it soon after making it, but you can store it for up to one day in the fridge if needed.

Q: Can I prep this salad ahead of time for a party? A: Sure thing, but keep the basil separate and add it just before serving so it stays fresh and vibrant.

Cucumber Caprese Salad Recipe Substitutions and Variations

If you dont have cucumbers, you can slice up some zucchini for a similar crunch and freshness
If fresh mozzarella isnt around, goat cheese or burrata work pretty well as a creamy alternate
For basil leaves try using fresh oregano or mint if you are out of basil, they bring a different flavor that you might like
If you dont have extra virgin olive oil, a light avocado oil can be a good substitute
For balsamic glaze you can make a simple reduction of balsamic vinegar with a bit of honey or maple syrup

Pro Tips

1. Try using a mandoline or a very sharp knife to get your cucumbers and tomatoes really even. It makes the salad look so much nicer and helps every bite taste balanced.

2. It might be a good idea to chill your veggies and cheese before you put them together especially on a hot day because that really keeps the salad refreshin.

3. If you are looking to experiment a little, you could add a sprinkle of dried oregano or a pinch of red pepper flakes after drizzling the oil and glaze to give it an extra kick.

4. When drizzling the olive oil and balsamic glaze, do it slowly and with a little creativity so the flavors spread evenly without one spot getting too heavy.

Cucumber Caprese Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

255

kcal

Equipment: 1. Cutting board – for slicing the cucumbers, tomatoes, and mozzarella
2. Chef’s knife – to get clean, thin slices of all the ingredients
3. Clean kitchen towel – for patting the washed veggies and basil leaves dry
4. Large serving plate – to arrange your salad pieces nicely
5. Measuring spoons – to accurately drizzle the olive oil and balsamic glaze
6. Colander – useful for rinsing your produce before drying them with the towel

Ingredients

2 medium cucumbers, thinly sliced
3-4 ripe tomatoes, sliced
8 oz fresh mozzarella, sliced into rounds
A handful of fresh basil leaves, roughly torn
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze
Salt to taste
Freshly cracked black pepper to taste

Directions

Start by washing your cucumbers, tomatoes, and basil leaves really well then pat them dry with a clean towel.
Thinly slice the cucumbers and tomatoes into rounds, and cut the mozzarella into round slices too.
Lay out the cucumber slices on your serving plate as a nice base.
Arrange the tomato and mozzarella slices artistically on top, overlapping them a bit.
Scatter your roughly torn basil leaves evenly across the salad.
Drizzle the extra virgin olive oil over the entire dish, making sure every bite gets some flavor.
Follow with a drizzle of the balsamic glaze, using a steady hand so you get a good balance of sweetness.
Season with salt and freshly cracked black pepper as per your taste.
Let the salad sit for a few minutes before serving so that all the flavors can meld together.
Enjoy your light and refreshing Cucumber Caprese Salad perfect for a hot summer day!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.