Perfect Cucumber Caprese Salad

Finding a fresh, light side dish that actually excites everyone at the dinner table can feel impossible. After all, most healthy salads end up being boring or too complicated for busy weeknights, and things get even trickier when you’re trying to use up those cucumbers sitting in your fridge.

Luckily, this cucumber caprese salad checks all the boxes: it’s refreshing yet satisfying, takes just minutes to throw together, and works perfectly with whatever fresh herbs or cheese you have in your kitchen.

What Kind of Cucumber Should I Use?

English cucumbers are definitely your best bet for this salad since they have fewer seeds and a thinner skin that doesn’t need peeling. They also tend to be less watery than regular cucumbers, which means your salad won’t get soggy as quickly. If you can only find regular cucumbers at the store, that’s totally fine too – just make sure to peel them and scoop out the seeds with a spoon to avoid excess moisture. Persian cucumbers are another great option if you spot them, as they’re crisp and have a mild flavor that pairs well with the mozzarella and tomatoes.

Options for Substitutions

This fresh salad is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• English cucumber: Regular cucumbers work just fine – just peel them and scoop out the seeds if they’re large and watery. Persian cucumbers are another great option if you can find them.
• Fresh mozzarella pearls: You can use regular fresh mozzarella cut into bite-sized cubes, or try feta cheese for a tangier twist. Just drain any cheese that comes packed in liquid.
• Grape tomatoes: Cherry tomatoes are basically the same thing, or you can use regular tomatoes cut into chunks. Just make sure they’re ripe and flavorful.
• Fresh basil: While fresh basil really makes this salad shine, you can use fresh oregano or parsley in a pinch. Dried basil works too, but use only about 1 tablespoon since it’s more concentrated.
• Balsamic vinaigrette: Make your own by mixing 3 tablespoons balsamic vinegar with 1/3 cup olive oil, or use Italian dressing as a quick substitute. A simple drizzle of olive oil and balsamic vinegar works great too.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cucumber caprese salad is not properly draining your ingredients, which can leave you with a watery mess at the bottom of your bowl – always pat the mozzarella pearls dry and slice your cucumbers at least 30 minutes before serving to let excess moisture escape.

Another common error is overdressing the salad too early, as the balsamic vinaigrette will cause the vegetables to release even more water and make everything soggy.

To keep your salad fresh and crisp, add the dressing just before serving and consider salting your cucumber slices lightly and letting them sit in a colander for 15 minutes, then patting them dry.

For the best flavor, make sure your mozzarella and tomatoes are at room temperature before mixing, and don’t forget to tear your basil leaves by hand instead of chopping them with a knife to prevent bruising.

What to Serve With Cucumber Caprese Salad?

This fresh cucumber caprese salad is perfect as a light lunch on its own, but it also makes a great side dish for grilled chicken or fish. I love serving it alongside crusty bread or focaccia so you can soak up all that delicious balsamic dressing. It pairs really well with other Italian dishes like pasta primavera or chicken parmigiana, and it’s also fantastic at barbecues next to grilled meats. For a complete meal, try adding some sliced avocado or serving it over a bed of mixed greens to make it more filling.

Storage Instructions

Refrigerate: This cucumber caprese salad is best enjoyed fresh, but you can store it in the fridge for up to 2 days in an airtight container. The cucumbers and tomatoes will release some water over time, so you might want to drain off any excess liquid before serving leftovers.

Make Ahead: You can prep all the ingredients separately up to a day in advance – just keep the chopped cucumber, tomatoes, mozzarella, and basil in separate containers. Toss everything together with the balsamic vinaigrette right before serving to keep everything crisp and fresh.

Best Served: This salad really shines when served immediately after mixing. The longer it sits, the more the vegetables will release their juices and make the salad a bit watery. If you do have leftovers, give it a good stir and maybe add a splash more balsamic vinaigrette to perk it back up.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 480-550
• Protein: 20-25 g
• Fat: 30-35 g
• Carbohydrates: 30-36 g

Ingredients

• 1 english cucumber
• 8 oz mozzarella balls, drained
• 2 cups grape tomatoes
• 1/3 cup fresh basil, chopped
• 1/3 cup balsamic dressing

Step 1: Prepare the Vegetables

• 1 English cucumber
• 2 cups grape tomatoes

Slice the English cucumber in half lengthwise, then slice each half again lengthwise.

Chop the cucumber into bite-sized pieces.

Halve any large grape tomatoes if desired for more manageable bites.

Preparing the vegetables first helps ensure everything is evenly cut for the salad.

Step 2: Assemble the Salad

• chopped cucumber from Step 1
• 8 oz mozzarella balls, drained
• grape tomatoes from Step 1

In a medium mixing bowl, combine the chopped cucumber from Step 1, drained mozzarella balls, and grape tomatoes (from Step 1).

Toss gently to mix the ingredients evenly.

Step 3: Add Herbs and Dressing

• 1/3 cup fresh basil, chopped
• 1/3 cup balsamic dressing

Add the chopped fresh basil and balsamic dressing to the bowl with the salad mixture.

Stir gently to evenly coat all of the ingredients with the dressing.

I like to stir carefully so the mozzarella balls stay whole and attractive in the salad.

Step 4: Serve or Store

Serve the salad immediately for the freshest taste, or refrigerate until ready to serve.

This salad tastes great chilled and can be made a few hours ahead of time for convenience.