Name: Fresh Cucumber Caprese Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tbsp dried oregano; 1 tbsp dried basil; Pinch of salt; Pinch of black pepper; 1 cucumber, peeled, fork-scored, thinly sliced, then diced; 1 1/2 cups cherry tomatoes, quartered; 8 oz fresh mozzarella (sliced or mini balls); 1/2 large red onion, finely chopped; Optional: fresh basil leaves

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This Fresh Cucumber Caprese Salad is my warm-weather go-to when I need something light, refreshing, and satisfying. I love how it brings together the crispness of cucumber, the juiciness of cherry tomatoes, and the creamy richness of fresh mozzarella—all tossed in a simple herbed vinaigrette. It’s everything I want in a summer salad: easy, quick, and full of flavor.

Fresh Cucumber Caprese Salad

Why You’ll Love This Recipe

I like that this salad comes together in just 10 to 15 minutes—perfect for days when I don’t want to spend much time in the kitchen. Since there’s no cooking involved, it’s ideal for hot days when turning on the stove sounds like a chore. I also appreciate how it uses simple, easy-to-find ingredients but still delivers that classic caprese freshness with a twist. And when I prep everything ahead of time, it makes meal planning for the week feel like a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the marinade:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
Pinch salt
Pinch pepper

For the salad:
1 cucumber, peeled, fork-scored, and thinly sliced, then diced
1½ cups cherry tomatoes, cut into quarters
8 oz fresh mozzarella
½ large red onion, chopped into small pieces
Optional: fresh basil leaves

Directions

Step 1: Prepare the Marinade
I start by mixing olive oil, balsamic vinegar, oregano, basil, salt, and pepper in a small bowl. I like to stir it well so the herbs blend evenly with the oil and vinegar, then I set it aside to let the flavors come together.

Step 2: Prepare the Vegetables
Next, I peel the cucumber and run a fork along the skin to create a nice texture. Then I slice it thin and dice it into bite-sized pieces. I place the cucumber in a mixing bowl.

Step 3: Add the Tomatoes and Onion
I quarter the cherry tomatoes and finely chop the red onion before adding both to the bowl with the cucumbers. If I’m not in the mood for onion, I just leave it out.

Step 4: Add the Mozzarella
I slice fresh mozzarella into small pieces, or sometimes I use mini mozzarella balls if I have them. Then I toss them into the bowl with the rest of the ingredients.

Step 5: Combine and Marinate
Finally, I pour the marinade over everything and mix well to coat. I let the salad sit for about 10 minutes before serving so the flavors really meld together.

Servings and timing

Servings: 4
Prep time: 10–15 minutes
Cook time: 0 minutes
Total time: 10–15 minutes

Variations

When I want to switch things up, I like using burrata instead of mozzarella for extra creaminess. If I don’t have balsamic vinegar, I use red wine vinegar or white balsamic instead. Sometimes I swap the red onion for shallots or green onions to make the flavor a little milder. I’ve even tossed in some fresh mint or parsley along with the basil for a twist on the classic flavor.

Storage/Reheating

This salad tastes best the day I make it, but I can store leftovers in an airtight container in the fridge for up to 2 days. I’ve found that the cucumbers and tomatoes release a lot of liquid over time, so the salad can get watery. To avoid that, I sometimes keep the ingredients separate and only mix them right before serving. The dressing can be made up to 3 days ahead—just shake it before using.

FAQs

What kind of cucumber works best for this salad?

I prefer English cucumbers because they have thin skin and fewer seeds, but Persian cucumbers also work well. If I use regular cucumbers, I make sure to peel them and remove the seeds.

Can I make this salad ahead of time?

Yes, I often prep the ingredients in advance—chop the veggies and store them separately, then toss everything together with the dressing right before serving.

What’s a good substitute for mozzarella?

I’ve used burrata or mini mozzarella balls when I want something softer and creamier. Regular cubed mozzarella works too but has a firmer texture.

How can I prevent the salad from getting watery?

I salt the cucumbers and let them sit in a colander for 15–20 minutes before mixing them in. I also make sure to pat the mozzarella dry before adding it.

What goes well with cucumber caprese salad?

I love serving it with grilled chicken, shrimp, or crusty bread. It also pairs beautifully with pasta or grilled meats during a summer cookout.

Conclusion

This Fresh Cucumber Caprese Salad is one of those easy recipes I always come back to when I want something quick, healthy, and delicious. It’s a fresh twist on a classic, and I like how versatile and make-ahead-friendly it is. Whether I’m throwing it together for a family dinner or bringing it to a barbecue, it’s a guaranteed hit every time.