Description
This Fresh Cucumber Caprese Salad is a crisp, refreshing twist on the classic caprese, featuring cucumber, cherry tomatoes, red onion, and fresh mozzarella tossed in a simple balsamic-herb vinaigrette. It’s light, flavorful, and perfect for summer meals.
Ingredients
For the Marinade:
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp dried oregano
1 tbsp dried basil
Pinch of salt
Pinch of black pepper
For the Salad:
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
Instructions
- In a small bowl, whisk together olive oil, balsamic vinegar, oregano, basil, salt, and pepper to make the marinade. Set aside.
- Prepare cucumber by peeling, fork-scoring, slicing thinly, and dicing into bite-sized pieces. Place in a mixing bowl.
- Add quartered cherry tomatoes and chopped red onion to the bowl.
- Add mozzarella pieces or mini mozzarella balls to the vegetables.
- Pour marinade over the salad and toss well to coat.
- Let sit for 10 minutes before serving to allow flavors to meld.
Notes
- Use English or Persian cucumbers for best texture and fewer seeds.
- Swap balsamic vinegar with red wine vinegar or white balsamic for variety.
- Replace red onion with shallots or green onions for a milder flavor.
- Burrata can be used instead of mozzarella for extra creaminess.
- Salt cucumbers and pat mozzarella dry before mixing to avoid excess water.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 5g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
