Easy Cucumber Caprese Salad Recipe
A fresh, crisp twist on the classic Caprese salad with cucumber adding crunch and hydration. Perfect for summer meals, potlucks, or light lunches.
Equipment
- Sharp chef’s knife or paring knife (for slicing tomatoes and cucumbers)
- Cutting board
- Large mixing bowl (for tossing the salad)
- Small bowl (for whisking dressing)
- Whisk or fork (to mix dressing)
- Serving platter or salad bowl
- Measuring spoons (for olive oil and vinegar)
Ingredients
- 2 cups grape or cherry tomatoes, halved (or 2 large heirloom tomatoes, sliced)
- 1 large English or Persian cucumber, thinly sliced
- 8 oz fresh mozzarella balls (ciliegine) or sliced fresh mozzarella
- 1 cup fresh basil leaves, torn
- 3 tbsp extra virgin olive oil
- 1 tbsp white balsamic vinegar (or lemon juice)
- Salt and freshly ground black pepper, to taste
- Optional: balsamic glaze for drizzling
Instructions
- Wash and slice tomatoes and cucumbers.
- Tear or slice mozzarella into bite-sized pieces.
- In a small bowl, whisk together olive oil, white balsamic vinegar, salt, and pepper.
- In a large bowl, gently toss tomatoes, cucumbers, mozzarella, and basil with the dressing until just coated.
- Transfer to a serving dish. Drizzle with balsamic glaze if desired. Serve immediately or let sit 10–15 minutes to meld flavors.
Notes
- For best flavor, use fresh, high-quality ingredients.
- Keep dressing separate if preparing ahead.
- Add avocado or chickpeas to boost nutrition and texture.
- Substitute vegan mozzarella for a dairy-free version.