Switch up your caprese salad with the addition of cucumbers! This Cucumber Caprese Salad is light, flavorful, and perfect for summer. One of our favorite ways to use all those fresh garden veggies!

Summer time is salad time in my book… and this Cucumber Caprese Salad is the ULTIMATE! It combines all the flavors of a traditional caprese salad with the freshness of summer cucumbers, and the end result is arguably BETTER than the original.

Because in addition to the creamy mozzarella and sweet tomatoes, it has crispy cucumbers that kick the freshness up a notch. Who knew that cucumbers could make such a difference!?

The end result is a quick and easy salad that’s perfect for cookouts, picnics, and potlucks. And best of all… it’s a salad that takes advantage of ALL the veggies you’re most likely growing in your garden! Enjoy!

What ingredients are in Cucumber Caprese Salad?

Cucumber – I used one English cucumber in this recipe. I always prefer English cucumbers in salads because of their thin, mild skin and the fact that they have smaller seeds than other cucumbers. You can substitute any type you have on hand.

Fresh mozzarella – Mozzarella Pearls are the perfect size for a salad like this. If you can’t find pearls, feel free to use any fresh mozzarella and simply chop it to size.

Tomatoes – I used grape tomatoes for their small size and sweet flavor. You can also use cherry tomatoes (halved) or Roma tomatoes (chopped).

Fresh basil – Fresh basil is a must in this salad! I would NOT recommend substituting dried basil since the basil is such an important component.

Balsamic vinaigrette – Any type of balsamic vinaigrette will work. I always prefer homemade, but store bought works too!

How to make Cucumber Caprese Salad

1. Slice the cucumber in half lengthwise, then slice in half again. Chop into bite sized pieces.
2. Combine the cucumber, mozzarella pearls, and tomatoes in a medium mixing bowl.
3. Add the basil and balsamic vinaigrette and stir gently.
4. Serve immediately or refrigerate until ready to serve.

Recipe variations

• Add sliced red onion
• Use any type of cucumber or tomatoes
• Add 2 tablespoons basil pesto
• Substitute balsamic glaze for the vinaigrette
• Add chopped avocado

Storage tips

Cucumber Caprese Salad can be stored in an airtight container in the refrigerator for 2-3 days. Because of the fresh basil and tomatoes, it’s best when eaten fresh.

More cucumber recipes you’ll love

• Cucumber Sandwiches
• Cucumber Salsa
• Creamy Cucumber Salad
• Strawberry Cucumber Salad
• Tomato Cucumber Feta Salad
• Chickpea Cucumber Feta Salad

Cucumber Caprese Salad

Yield: 8

Prep Time: 10 minutes

Total Time: 10 minutes

Print

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

1. Slice the cucumber in half lengthwise, then slice in half again. Chop into bite sized pieces.
2. Combine the cucumber, mozzarella pearls, and tomatoes in a medium mixing bowl.
3. Add the basil and balsamic vinaigrette and stir gently.
4. Serve immediately or refrigerate until ready to serve.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 243mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 6g