The first time I tossed together this Cucumber Caprese Salad, it was during one of those humid midsummer afternoons when turning on the oven felt like a crime. I had some sweet grape tomatoes, crisp cucumber, and a pack of mozzarella pearls chilling in the fridge so I did what any hungry food lover would do: I built a salad that was light, juicy, and bursting with fresh flavor.
This recipe has since become my go-to for clean eating without compromise. The cucumber adds a hydrating crunch, the mozzarella pearls bring a creamy richness, and the balsamic vinaigrette ties it all together with a sweet, tangy finish.
It’s gluten-free, low in calories, and filled with ingredients that support hydration, gut health, and even weight loss yes, really! Cucumber is over 95% water, and studies show hydrating foods like this can help regulate appetite and support weight management.
It’s the kind of dish you can make in 10 minutes flat and pair with something bold like Lemon Garlic Shrimp or even a comfort food twist like Spaghetti Stuffed Garlic Bread. It’s cooling. It’s colorful. And it’s exactly what your summer plate needs.
If you try it, let me know in the comments or share how you made it your own!
Why This Cucumber Caprese Salad Is Always On My Table?
This isn’t just a side dish it’s one of those recipes that quietly becomes a regular in your kitchen. Here’s why it’s earned a permanent spot in mine:
- My Go-To for Hot Weather: I first made this on a blazing summer day when I wanted something cool and refreshing. It delivered everything I needed crunch, flavor, and hydration.
- Fast, Simple, and Surprisingly Flavorful: With just five fresh ingredients and a quick toss, it’s done in 10 minutes. But somehow, it still tastes like something you’d find on a restaurant patio.
- Easy to Customize: I’ve swapped in basil vinaigrette or added creamy avocado slices for extra richness. It’s one of those recipes you can easily play with depending on your mood.
- Plays Well with Others: Whether I’m pairing it with grilled shrimp, pasta, or a sandwich, it always complements the meal without overpowering anything.
- A Healthy Habit I Actually Enjoy: Because it’s naturally low in calories and packed with water-rich ingredients, it’s perfect for keeping meals light and fresh without feeling like I’m sacrificing taste.
Cucumber Caprese Salad Recipe
Equipment
- Cutting Board
- Sharp Knife
- Mixing bowl
- Measuring Cup
- Salad tongs or large spoon
Ingredients
- 1 English cucumber
- 8 ounces fresh mozzarella pearls drained
- 2 cups grape tomatoes
- 1/3 cup fresh chopped basil
- 1/3 cup balsamic vinaigrette
Instructions
- Slice the English cucumber into thin rounds or half-moons.
- Halve the grape tomatoes and add to a mixing bowl with cucumber.
- Add fresh mozzarella pearls to the bowl.
- Sprinkle in the chopped fresh basil.
- Drizzle with balsamic vinaigrette.
- Toss gently until all ingredients are coated evenly.
- Chill for 10 minutes if desired, or serve immediately.
- Optional: Garnish with extra basil or a drizzle of balsamic glaze.
Nutrition Info:
| Nutrition | Value |
| Calories | 103kcal |
| Carbohydrates | 4g |
| Protein | 6g |
| Fat | 7g |
| Sugar | 3g |
| Sodium | 243mg |
Tips from My Kitchen To Yours!
1. Use a mandoline for perfect cucumber slices:
If you want super thin, uniform slices (especially for presentation or texture contrast), a mandoline makes it effortless. Just be careful those blades are sharp!
2. Salt the cucumbers if serving later:
If you’re making this ahead, sprinkle a little salt on the cucumber slices and let them sit for 10 minutes. Then gently pat them dry. This keeps your salad from getting watery.
3. Chill everything even the bowl:
To make this salad extra refreshing, chill your ingredients and even the mixing bowl before tossing everything together. It enhances the crispness and brings out the clean flavors.
4. Go for fresh basil at the very end:
Basil bruises quickly and loses aroma fast. Tear or chop it just before serving, not during prep, to keep that vibrant flavor and color.
5. Upgrade with a balsamic glaze drizzle:
Even if you’re using balsamic vinaigrette, a light drizzle of thick balsamic glaze over the top just before serving adds a rich, sweet finish and beautiful presentation.
6. Toss gently, not aggressively:
Since mozzarella pearls and halved tomatoes are delicate, use your hands or a soft spoon to gently toss this keeps everything looking fresh, not smashed.
Quick Questions?
Q. Can I make this salad ahead of time?
Ans: Yes! Just prep the ingredients and store them separately. Toss everything together right before serving for the freshest texture.
Q. Can I use cherry tomatoes instead of grape tomatoes?
Ans: Absolutely. Just slice them in half or quarters depending on their size. The flavor works the same.
Q. What’s the best type of cucumber to use?
Ans: English cucumbers are ideal they’re seedless, crisp, and have thin skin. Persian cucumbers work great too.
Q. How long does this salad last in the fridge?
Ans: It’s best eaten fresh, but it will stay good for up to 24 hours if stored in an airtight container.
Q. Can I use store-bought balsamic glaze instead of vinaigrette?
Ans: Yes! Drizzle it lightly over the top just before serving for a richer, slightly sweeter finish.
Q. Is it okay to add extra veggies?
Ans: Definitely. Avocado, red onion, or even arugula mix in well if you’re looking to bulk it up a bit.
