I am not a ‘slice a perfect tomato and arrange it on a plate with intention’ kind of person. I’m a ‘chop everything up and dump it in a bowl’ kind of person.
Cucumber caprese gets me. Crunchy cucumbers, creamy little mozzarella balls, sweet grape tomatoes, basil, balsamic. Ten minutes, max payoff, zero cooking required (it’s August, come on).
Why Cucumber Works in a Caprese
Cucumber brings the CRUNCH soft mozzarella can’t. English cucumbers specifically have thin skin (skip the peeling!) and tiny seeds that won’t turn your salad bitter or watery.
That mild flavor lets basil and balsamic lead without competition. Bonus: cucumber adds bulk so each forkful stays light, not cheese-heavy. Always reach for English over standard cukes here.
How to Prevent a Watery Salad
Step 1: Salt and drain the cucumber first. Toss your chopped cucumber with a pinch of salt, leave it in a colander for 10 minutes, then pat it dry. This pulls out the sneaky water BEFORE it hits the bowl.
Step 2: Blot the mozzarella balls. They come swimming in liquid…. press them gently with paper towels so they don’t dump moisture into your salad.
Step 3: Dress at the LAST second. Wait until serving time to add that balsamic. The longer it sits dressed, the more pooling happens at the bottom (yuck).
A watery salad is a sad salad…. nobody wants a soupy caprese situation. Drain, blot, dress late and you’re golden.
Make-Ahead & Storage Tips
Cucumbers WILL release water (it’s just what they do!), so dress this salad NO MORE than 2-3 hours before serving… or you’ll end up with a soupy bottom.
Store the undressed mix in an airtight container in the fridge for up to 24 hours. Add basil and balsamic right before serving for the freshest look and taste!
You May Also Like
- Tomato Caprese Salad
- Cucumber Tomato Salad
- Gluten Free Cucumber Salad
- Cucumber Feta Salad
- Nectarine Caprese Salad
- Cucumber Salad with Greek Yogurt
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: Chop Cucumber and Tomatoes
- 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: Combine the Main Ingredients
- 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: Toss with Basil and Balsamic
- 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: Chill and Serve
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.