There’s something about a simple, well-made salad that tastes like summer on a plate — and the Juicy Cucumber Caprese Salad does exactly that. Crisp, cooling cucumbers meet pillowy mozzarella, sweet cherry tomatoes, and fragrant basil for a light, comforting dish that shines when produce is at its peak. Whether you’re pulling it together for a weekday lunch, a potluck, or a weekend dinner, its bright flavors and easy assembly make it a seasonal favorite. If you love effortless, fresh salads, this recipe sits wonderfully alongside other approachable sides like Juicy Street Corn Pasta Salad, offering a different kind of summer comfort.
Ingredients & Equipment
Ingredients
- Cucumbers — 2 large English cucumbers or 3–4 Persian cucumbers (thin-skinned, crisp)
- Mozzarella cheese — 8 oz fresh mozzarella (ball or bocconcini)
- Cherry tomatoes — 2 cups, mixed colors if you like
- Fresh basil — 1 cup loosely packed leaves (more for garnish)
- Olive oil — 3 tablespoons extra virgin
- Balsamic vinegar — 1–2 tablespoons (adjust to taste)
- Salt — kosher or sea salt, to taste
- Pepper — freshly ground black pepper, to taste
Notes
- Cucumbers: English cucumbers have fewer seeds and a crisper texture; if your cucumbers are very seedy, scoop the middle out before slicing.
- Mozzarella: Fresh mozzarella delivers the soft, creamy texture Caprese is known for; if unavailable, use burrata for an indulgent twist.
- Tomatoes: Choose tomatoes that are ripe and fragrant — sweetness balances the cucumber’s coolness.
- Olive oil & balsamic: Use a good-quality extra virgin olive oil and a balanced balsamic for the best flavor.
Equipment
- Large serving platter or shallow bowl
- Sharp knife and cutting board
- Small mixing bowl (for dressing)
- Tongs or salad servers
- Optional: blender or small whisk (to emulsify the dressing), mandoline (for even cucumber slices), or a small baking tray if you choose to roast tomatoes
Helpful tip: If you don’t have a mandoline, a very sharp knife and steady hand will work — aim for uniform cucumber rounds so the salad looks polished on the platter. For a glossy, emulsified dressing, briefly whisk olive oil and balsamic together or pulse them in a blender.
If you enjoy seasonal salads with bright contrasts, this cucumber Caprese is another great addition to your repertoire.
Step-by-Step Instructions (with tips)
Slice cucumbers and arrange them on a platter.
- Wash and dry cucumbers. Cut into 1/4-inch rounds (or slightly thicker if you prefer more crunch). Arrange the rounds in overlapping rows or a circular pattern for an attractive presentation.
- Tip: If cucumbers are particularly watery, lightly salt the slices and let them sit on a paper towel for 10 minutes, then pat dry to remove excess moisture.
Halve the cherry tomatoes and add them to the platter.
- Cut each cherry tomato in half and scatter them over the cucumber base. A mix of red, yellow, and orange cherry tomatoes makes the salad pop.
- Variation: For extra depth, roast cherry tomatoes at 425°F (220°C) for 12–15 minutes with a drizzle of olive oil and pinch of salt. Roasting concentrates sweetness and adds a warm contrast to cool cucumbers.
Tear the mozzarella into pieces and scatter them over the cucumbers and tomatoes.
- Tear fresh mozzarella by hand into bite-sized pieces and distribute evenly. Tearing gives the cheese a rustic, pillowy look and texture.
- Tip: If using bocconcini, halve or quarter them depending on size. For a creamier option, gently tear open burrata right before serving and place dollops across the salad.
Add fresh basil leaves on top.
- Toss whole small basil leaves or chiffonade (thin ribbons) larger leaves and sprinkle them over the salad. Basil’s aroma is essential to a Caprese-style dish.
- Tip: Pluck basil leaves gently to avoid bruising. If basil is slightly wilted, give the leaves an ice bath for a minute to revive them, then pat dry.
Drizzle with olive oil and balsamic vinegar.
- In a small bowl, whisk 3 tablespoons olive oil with 1–2 tablespoons balsamic vinegar until combined. Drizzle evenly across the platter.
- Variation: Make a quick balsamic reduction by simmering 1/2 cup balsamic vinegar until it reduces to about 2–3 tablespoons — it becomes syrupy and sweet for a beautiful, glossy finish.
- Tip: For a creamier dressing, add a pinch of Dijon mustard and a teaspoon of honey before emulsifying.
Season with salt and pepper to taste.
- Sprinkle with kosher salt and cracked black pepper. Taste and adjust — sometimes a little extra salt brings out the tomato sweetness.
- Tip: Finish with a tiny pinch of flaky sea salt for texture contrast.
Serve immediately.
- This salad is best served right away while cucumbers and tomatoes are vibrant. If you need to hold it for a short time, cover loosely and refrigerate up to 30 minutes.
- Serving suggestion: Present on a chilled platter if serving on a hot day to keep ingredients crisp.
Kitchen tips and variations
- Grilled cucumbers: For a smoky twist, cut cucumbers lengthwise into thick slices, brush lightly with oil, and grill 1–2 minutes per side. Grilled cucumber adds char and body to the salad.
- Add protein: Toss in chickpeas, grilled shrimp, or sliced prosciutto for a heartier salad.
- Make it zesty: Add thinly sliced red onion or a handful of arugula for peppery bite.
- Texture play: Sprinkle toasted pine nuts or slivered almonds just before serving for crunch.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate: Place leftovers in an airtight container and refrigerate for up to 24 hours. Because cucumbers and fresh mozzarella release water over time, the salad will get watery and softer after a day.
- Keep separate: For best texture, store dressing in a separate small jar and add just before serving. If possible, store cut cucumbers, tomatoes, and cheese in separate containers and assemble just before serving.
Freezing
- Avoid freezing: This salad does not freeze well. Fresh mozzarella and cucumbers both suffer in texture after freezing and thawing. Tomatoes also become mealy.
- What you can freeze: If you want to prepare components ahead, you can freeze a balsamic reduction or infused olive oil, but use them within a month.
Make-ahead tips
- Prep ahead: Slice cucumbers and halve tomatoes up to 4 hours in advance, store covered in the fridge on a paper towel-lined tray to absorb excess moisture. Tear mozzarella and store in its brine or a lightly salted bowl.
- Assemble at the last minute: For the brightest flavors and best texture, toss everything together or arrange on the platter right before serving and dress it at the table.
Portioning advice
- Serves: The quantities listed serve 4 as a side dish or 2–3 as a light main with protein.
- Scaling: Double the ingredients for a crowd, and arrange across two platters to keep presentation tidy and easy to serve.
How to Use / Serve This Dish
Pairing ideas
- Main dishes: Serve alongside grilled chicken, baked salmon, or a simple pan-seared steak. The salad’s acidity and freshness balance rich proteins.
- Bread and spreads: Offer crusty bread, garlic crostini, or toasted pita so guests can scoop up juices and cheese.
- Drinks: A crisp white wine (like Pinot Grigio or Sauvignon Blanc) or a light rosé complements the salad nicely, as does sparkling water with lemon.
Creative variations
- Cucumber Caprese sandwich: Layer slices between two pieces of toasted sourdough with a smear of pesto for a satisfying sandwich.
- Toss into grain bowls: Add the salad components to quinoa or farro with a generous drizzle of dressing for a heartier salad bowl.
- Serve with a crunch salad: For a contrasting side at holiday or brunch spreads, pair it with sweeter or crunchier salads; it plays off flavors nicely — try it with a salty-sweet side like Cranberry Pretzel Salad for contrast.
Presentation tips
- Use a wide, shallow platter so the colors are visible.
- Scatter extra basil leaves and a few halved tomatoes on top for a restaurant-style finish.
- Finish with a light sprinkle of flaky sea salt and a twist of fresh black pepper.
FAQ
Q: Can I substitute feta or goat cheese for the mozzarella?
A: Yes. Feta or crumbled goat cheese adds a tangier, saltier profile. It changes the texture — expect crumblier bits instead of soft, creamy mozzarella — but both make excellent alternatives, especially if you like a bolder flavor.
Q: How long will this salad stay fresh in the fridge?
A: Best eaten within 24 hours. After that, cucumbers release water and mozzarella softens, making the salad watery. If you must keep it longer, store components separately and combine before serving.
Q: What can I do if my cucumbers are too watery?
A: Remove excess water by thinly salting cucumber slices and placing them in a colander for 10–15 minutes, then pat dry with paper towels. Alternatively, use cucumbers with fewer seeds (English cucumbers) or scoop the seeds out with a spoon.
Q: Can I make this vegan?
A: Absolutely. Replace mozzarella with a plant-based mozzarella or a marinated tofu (firm tofu cubed and marinated in olive oil, lemon, and herbs). Add a sprinkle of toasted seeds for extra texture.
Conclusion
The Juicy Cucumber Caprese Salad is a gentle, refreshing celebration of seasonal produce — cool cucumbers, sweet tomatoes, creamy cheese, and fragrant basil come together with a simple dressing to create a dish that feels like home. It’s effortless to assemble, endlessly adaptable, and perfect for warm evenings when you want something light but deeply satisfying. If you’d like a chopped alternative with a slightly different twist, you can compare versions like Cucumber Caprese Salad – Lemon Tree Dwelling. For another take on this classic combination with tips and variations, see Cucumber Caprese Salad | The Kitchn. And if you’re curious how a chopped cucumber Caprese can be dressed or served differently, check this version at Chopped Cucumber Caprese Salad – The Comfort of Cooking. I’d love to hear how you make it your own — give it a try, share a photo, or tweak the dressing and tell me what worked best for your table. Enjoy!
Juicy Cucumber Caprese Salad
Ingredients
Main Ingredients
- 2 large large English cucumbers or 3–4 Persian cucumbers Thin-skinned, crisp cucumbers. English cucumbers have fewer seeds.
- 8 oz fresh mozzarella (ball or bocconcini) Delivers the soft, creamy texture Caprese is known for.
- 2 cups cherry tomatoes, mixed colors if you like Choose ripe and fragrant tomatoes.
- 1 cup fresh basil leaves, loosely packed More for garnish.
Dressing and Seasoning
- 3 tablespoons extra virgin olive oil Use good-quality oil for best flavor.
- 1–2 tablespoons balsamic vinegar Adjust to taste.
- kosher or sea salt, to taste
- freshly ground black pepper, to taste
Instructions
Preparation
- Slice cucumbers and arrange them on a platter.
- Wash and dry cucumbers. Cut into 1/4-inch rounds and arrange in overlapping rows or a circular pattern.
- Lightly salt the cucumber slices if they are watery and let them sit on a paper towel for 10 minutes, then pat dry.
Assembling the Salad
- Halve the cherry tomatoes and add them to the platter.
- Tear fresh mozzarella into bite-sized pieces and distribute evenly.
- Add fresh basil leaves on top.
Dressing
- In a small bowl, whisk together olive oil and balsamic vinegar until well combined. Drizzle over the salad.
- Season with salt and pepper to taste.
Serving
- Serve immediately for the freshest flavors.
