The Summer Salad That Saved My Sunday
I still remember that sweltering Sunday last July—my youngest had scraped her knee during backyard tag, the sprinkler hose was leaking, and my parrot, Rico, was in full operatic mode. I needed something cool. Fast. And soul-satisfying. That’s when the garden came to the rescue.
Cucumbers were heavy on the vine. The basil was wild. And those tomatoes? They’d ripened like they knew I’d need them. I stood barefoot in the kitchen, tossed everything into a big ceramic bowl, and called it what it was: a Cucumber Caprese Salad—but with heart.
This version ditches the formality and brings in a crunchy, hydrating friend: cucumber. And truth be told? It might be better than the original.
What is Cucumber Caprese Salad?
Cucumber Caprese Salad is a vibrant twist on the classic Italian Caprese. While the traditional dish uses just tomatoes, mozzarella, and basil, this refreshing version adds juicy cucumbers for an extra crunch—and a hydrating boost that’s made for summer.
It’s light, creamy, and perfectly crisp. Ideal for cookouts, easy lunches, or that midweek dinner when you want something fresh but soulful.
Why You’ll Love This Cucumber Caprese Salad
- Hydrating and hearty thanks to cucumbers and fresh cheese.
- Ready in under 10 minutes—no cooking, just slicing.
- Perfect for gatherings: It holds up well and looks gorgeous.
- Customizable with avocado, beef bacon, or even shrimp.
And if you’ve ever gardened, this recipe is your reward.
Tips for Making the Best Cucumber Caprese Salad
- Use English cucumbers for fewer seeds and better crunch.
- Let ingredients sit at room temp for 15 minutes before serving. Flavor blooms better warm.
- Chop mozzarella to match the cucumber size—uniform bites matter.
- Don’t skip the fresh basil. It makes this dish.
Ingredients
- 1 large English cucumber (chopped)
- 2 cups grape or cherry tomatoes (halved)
- 8 oz fresh mozzarella pearls (or chopped log)
- ⅓ cup freshly chopped basil
- ⅓ cup balsamic vinaigrette (or a drizzle of olive oil + aged balsamic)
How to Make Cucumber Caprese Salad
- Prep the veggies: Slice cucumber lengthwise, then quarter and chop. Halve tomatoes.
- Combine cucumber, tomatoes, and mozzarella in a large bowl.
- Add basil: Gently fold in the chopped basil.
- Dress it: Drizzle with vinaigrette or balsamic + olive oil. Toss lightly.
- Serve immediately or chill for up to 24 hours.
Recipe Variations
- Add sliced red onion for sharpness.
- Swap vinaigrette for a balsamic glaze drizzle.
- Mix in chopped avocado for creamy richness.
- Layer in grilled chicken or shrimp for protein.
- Spoon over crusty bread for a summer bruschetta.
Top Tips for Perfecting Your Salad
- Always taste before serving—balsamic brands vary in acidity.
- Want extra creaminess? Add a dollop of plain Greek yogurt to the dressing.
- Make it picnic-friendly by using a mason jar for each portion.
- To avoid sogginess: add dressing right before serving.
Storing and Reheating Tips
- Make ahead: Combine all except basil and dressing; add those just before serving.
- Leftovers: Store in an airtight container for 2 days max.
- Avoid freezing—fresh veggies lose their texture.
Tools You’ll Need
- Sharp knife
- Cutting board
- Mixing bowl
- Salad tongs or large spoon
- Optional: mini pitcher for balsamic
FAQs
Can you put cucumber in Caprese salad?
Absolutely. It’s not traditional, but it adds a crisp, hydrating texture that works beautifully with creamy mozzarella and juicy tomatoes.
What is the secret to a good Caprese salad?
Use ripe tomatoes, fresh mozzarella, and room temperature ingredients. Let those flavors breathe.
What’s the key ingredient in a Caprese salad?
Tomatoes—juicy, in-season tomatoes are the soul of any Caprese.
What should not be mixed with cucumber salad?
Avoid watery dressings, over-salting, or combining with sweet fruits like melon unless balanced.
Conclusion
Cucumber Caprese Salad is more than just a recipe—it’s a moment. A cool breath on a hot day. A dish that reminds you simple food can still feel like magic.
And when you’ve got a bowl of it in hand, trust me: the kids can scream, the parrot can squawk, and you’ll still feel like everything is just right.
Print
Cucumber Caprese Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cucumber Caprese Salad is a cool, crisp twist on the classic Italian favorite. With crunchy cucumbers, juicy tomatoes, creamy mozzarella, and fragrant basil, it’s the kind of dish that turns an ordinary summer day into something special.
Ingredients
- 1 large English cucumber (chopped)
- 2 cups grape or cherry tomatoes (halved)
- 8 oz fresh mozzarella pearls (or chopped log)
- ⅓ cup freshly chopped basil
- ⅓ cup balsamic vinaigrette (or a drizzle of olive oil + aged balsamic)
Instructions
- Slice cucumber lengthwise, then quarter and chop.
- Halve the tomatoes.
- Combine cucumber, tomatoes, and mozzarella in a large bowl.
- Gently fold in the chopped basil.
- Drizzle with vinaigrette or balsamic + olive oil. Toss lightly.
- Serve immediately or chill for up to 24 hours.
Notes
Tip: Use English cucumbers for fewer seeds and more crunch. Add basil and dressing right before serving for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
Keywords: Caprese, cucumber salad, summer salad, Italian, vegetarian, no-cook
