When summer rolls around, there’s one dish that captures the season’s essence like nothing else: Cucumber Caprese Salad. Imagine standing in your kitchen with the warm sun streaming in and the tantalizing aroma of fresh ingredients swirling around you. This vibrant salad is a refreshing twist on the classic Caprese, swapping out the traditional tomatoes with crisp, cool cucumbers. It’s like a summer day on a plate! I first experimented with this dish during a barbecue with friends, and trust me, it was a hit. There’s just something magical about the way the fresh basil mingles with the creamy mozzarella and the crunch of cucumbers — it’s pure bliss.
What makes this recipe special
This isn’t just any salad; it’s a symphony of flavors and textures contrasting against each other—crisp cucumbers, juicy cherry tomatoes, velvety mozzarella, and the piquant bite of red onion. When tossed together with extra virgin olive oil and a drizzle of balsamic glaze, you create a harmony that’s both satisfying and invigorating. Perfect as a side dish or a light lunch, this salad is also incredibly quick to whip up, making it perfect for those busy summer days or impromptu gatherings. Plus, it’s a lovely way to incorporate some garden-fresh ingredients into your meals! You’ll find yourself reaching for this recipe again and again — it’s just that good.
Gather these ingredients
1 English cucumber (or 2 Persian cucumbers), thinly sliced: The English cucumber is delightfully crunchy with fewer seeds, making it a perfect base for this salad. Persian cucumbers work just as well if they’re what you have on hand.
1 pint cherry or grape tomatoes, halved: These little gems add a burst of sweetness! Don’t underestimate their flavor — the more colorful, the better!
8 oz mozzarella pearls (or cubed fresh mozzarella): The little mozzarella balls give you bites of creamy delight, but freshly cubed mozzarella works just as beautifully. If you can find burrata, even better!
¼ cup red onion, thinly sliced: This adds a sharp contrast to the other flavors. Don’t worry; if raw onion isn’t your thing, soak the slices in cold water for a few minutes to tone down the bite.
¼ cup fresh basil leaves, torn or chopped: Fresh basil is the superstar here. Its fragrant aroma brings everything together, so don’t skip it!
2 tablespoons extra virgin olive oil: The quality of your olive oil matters. Go for a good, fruity one, and you’ll taste the difference in every bite.
1 tablespoon balsamic glaze (or reduction): A touch of sweetness to balance out the tartness; it’s worth seeking out a good quality glaze or making a simple reduction yourself if you’re feeling adventurous.
Salt and freshly ground black pepper, to taste: These are your go-to seasoning superheroes.
Optional: crushed red pepper flakes: For a little kick if you like things spicy!
Preparing Cucumber Caprese Salad
Slice the cucumbers and place them in a large mixing bowl. Aim for some beautiful, thin slices — think picnic vibes!
Halve the cherry or grape tomatoes and toss them in.
Add mozzarella pearls or the cubed fresh mozzarella. Make sure they’re evenly distributed throughout the salad for that creamy goodness in every bite.
Thinly slice the red onion and toss it in the bowl, along with the torn basil leaves.
Drizzle the olive oil and balsamic glaze over the top. This step is crucial — it elevates everything!
Season liberally with salt, pepper, and red pepper flakes if you’re feeling adventurous.
Use a gentle hand to toss everything together, ensuring the cucumbers, tomatoes, and mozzarella get to know each other well!
You can serve immediately, but let it chill in the fridge for 15-30 minutes if you prefer a more refreshing experience. The flavors will meld beautifully!
Best way to enjoy it
This salad shines as a side at summer barbecues, but it also makes a light lunch or snack! Pair it with grilled chicken for a heartier meal or serve it alongside crusty bread and a glass of chilled white wine for a delightful picnic spread. If you want to impress, try layering the salad in a mason jar for a visually stunning presentation.
Keeping leftovers fresh
If you have any leftovers, simply store them in an airtight container in the fridge. They’ll stay lovely for a day or two — just keep in mind that cucumbers might lose a bit of their crunch over time. You can refresh the salad with a quick drizzle of olive oil and an extra twist of salt just before serving. Freezing is not recommended here, as the textures won’t hold up well, but trust me, you won’t have any leftovers if you share this with friends!
Pro chef tips
Don’t be afraid to play around! If you’re after a burst of freshness, squeeze some lime juice over the top. Want more color? Throw in some diced bell peppers or even a sprinkle of crumbled feta for tanginess. And here’s the kicker: consider toasting the pine nuts in a skillet for an additional nutty crunch. Delicious!
Creative Twists
- Mediterranean Flair: Swap out the balsamic glaze for a lemon vinaigrette and add olives!
- Asian Influence: Use soy sauce instead of balsamic and add in edamame for texture — a fresh take that’s packed with flavor.
- Seasonal Swaps: If cucumbers aren’t in season, try this with diced zucchini instead!
Your questions answered
- Prep Time: About 15 minutes. Quick, right?
- Can I use different cheese? Absolutely! Goat cheese or feta can also add delightful flavors.
- What’s the best way to dice cucumbers? Thin slices work best; just aim for uniformity to ensure even texture.
- Can I make this in advance? You can prep the ingredients ahead, but avoid tossing them until just before you serve.
- How long does it keep? Best enjoyed the same day, but light leftovers can last a day or so in the fridge.
I hope you give this Cucumber Caprese Salad a whirl; it’s bursting with flavor and incredibly versatile! Remember, cooking is all about experimenting, so feel free to add your personal twist. Don’t forget to share your creations or any culinary questions in the comments—I’d love to hear from you! Let’s get cooking!
Cucumber Caprese Salad
Description
Cucumber Caprese Salad combines crisp cucumbers, juicy tomatoes, creamy mozzarella, and fragrant basil for a perfect summer dish.Ingredients
Salad Ingredients
Instructions
Preparation
Slice cucumbers
Thinly slice the cucumbers and place them in a large mixing bowl.Aim for beautiful, thin slices.Add tomatoes
Halve the cherry or grape tomatoes and toss them in.Mozzarella
Add mozzarella pearls or cubed fresh mozzarella.Make sure they’re evenly distributed.Onion and basil
Thinly slice red onion and toss it in along with torn basil leaves.Drizzle dressing
Drizzle olive oil and balsamic glaze over the top.This step is crucial.Season
Season liberally with salt, pepper, and red pepper flakes if desired.Toss gently
Use a gentle hand to toss everything together.Ensure all ingredients are well mixed.Chill
You can serve immediately or chill in the fridge for 15-30 minutes.Chilling will enhance the flavors.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 12mg4%
- Sodium 90mg4%
- Potassium 300mg9%
- Total Carbohydrate 15g5%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 8g16%
- Vitamin A 400 IU
- Vitamin C 20 mg
- Calcium 200 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
