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Cucumber Caprese Salad

Fresh Cucumber Caprese Salad

This Fresh Cucumber Caprese Salad is a refreshing no-cook summer dish made with crisp cucumbers, juicy cherry tomatoes, creamy mozzarella, fresh basil, and a light balsamic herb marinade. Perfect for hot days, potlucks, and quick healthy meals.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups English or Persian cucumber, diced
  • 1.5 cups cherry tomatoes, quartered
  • 8 oz fresh mozzarella pearls, patted dry
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp dried oregano
  • 1 tbsp dried basil (or fresh basil for garnish)
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper

Equipment

  • Mixing bowl
  • Whisk
  • Cutting Board

Method
 

  1. In a small bowl, whisk together olive oil, balsamic vinegar, oregano, basil, salt, and pepper. Let sit for 10 minutes to allow the herbs to infuse the oil.
  2. Dice cucumbers, quarter cherry tomatoes, and thinly slice red onion. Pat mozzarella pearls dry with paper towels.
  3. Add cucumbers, tomatoes, red onion, and mozzarella to a large bowl. Pour marinade over the top.
  4. Gently toss until evenly coated. Let rest at room temperature for 10–15 minutes to allow flavors to meld.
  5. Just before serving, garnish with fresh torn basil and an optional drizzle of balsamic glaze.

Notes

For best texture, use English or Persian cucumbers and pat mozzarella dry before assembling.

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