Cucumber Caprese Salad

A refreshing twist on the classic Caprese salad, this Cucumber Caprese Salad replaces tomatoes with crunchy cucumbers while maintaining the essence of fresh basil and creamy mozzarella. Perfect for summer gatherings or quick weeknight dinners.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Italian

Calories: 160

Ingredients Method Notes

Ingredients

Main ingredients

2 medium cucumbers Choose firm and unblemished for the best crunch.
1 cup cherry tomatoes
8 oz mozzarella balls (bocconcini work well)
Fresh basil leaves Use fresh for optimal flavor.
2 tablespoons olive oil Use high-quality olive oil.
1 tablespoon balsamic vinegar Consider red wine or apple cider vinegar for variation.
Salt and pepper To taste.

Method

Preparation

Slice the cucumbers into thick rounds.
Halve the cherry tomatoes.
In a large bowl, combine the cucumber slices, cherry tomatoes, mozzarella balls, and fresh basil leaves.
Drizzle with olive oil and balsamic vinegar.
Season with salt and pepper to taste.
Toss gently to combine and serve immediately.

Notes

For optimal flavor, add olive oil and balsamic just before serving to keep cucumbers crisp. This salad is best enjoyed fresh but can last up to 2 days in the refrigerator. For variations, consider adding avocado, protein like chicken or chickpeas, or experiment with different vinegars.