Go Back
Easy Cucumber Caprese Salad

Easy Cucumber Caprese Salad

This Easy Cucumber Caprese Salad is a refreshing twist on the classic Italian favorite, combining crisp cucumbers with creamy mozzarella and sweet tomatoes. It is the ultimate summer side dish that highlights the best of garden-fresh produce in just 10 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Italian
Calories: 103
Ingredients Method Notes

Ingredients
  

  • 1 English cucumber sliced and chopped
  • 8 ounces fresh mozzarella pearls drained
  • 2 cups grape tomatoes
  • 1/3 cup fresh chopped basil
  • 1/3 cup balsamic vinaigrette

Method
 

  1. Prep the cucumbers: Slice the English cucumber in half lengthwise, then slice each half in half again to create quarters. Chop these into bite-sized pieces. You may peel the cucumbers first if you prefer.
    1 English cucumber
  2. Combine the base ingredients: In a medium-sized mixing bowl, add the chopped cucumbers, the drained mozzarella pearls, and the grape tomatoes.
    1 English cucumber, 8 ounces fresh mozzarella pearls, 2 cups grape tomatoes
  3. Season and dress: Add the freshly chopped basil and the balsamic vinaigrette to the bowl. Stir the mixture gently to ensure everything is evenly coated without bruising the basil or breaking the mozzarella.
    1/3 cup fresh chopped basil, 1/3 cup balsamic vinaigrette
  4. Finish and serve: You can serve the salad immediately to enjoy the freshest textures, or cover and refrigerate it until you are ready to eat.

Notes

For the best results, use an English cucumber and high-quality balsamic vinaigrette to let the simple flavors shine. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days, but freezing is not recommended.