Cucumber Caprese Salad: A Fresh Twist on a Classic Favorite

Refreshing, simple, and utterly satisfying — that’s what you get with this Cucumber Caprese Salad. This bright and juicy dish brings the traditional Caprese to life with cool, crisp cucumbers that add a new level of texture and hydration. If you’re looking for a way to enjoy summer’s best produce with minimal effort, this salad hits all the right notes.

In this article, we’ll dive into how to make it, different variations (including without tomato!), dressing options, and even a look at calories and nutrition. Ready to upgrade your summer side dish game? Let’s dig in.

A Salad with Heart (Cucumber Caprese Salad Story & Introduction)

From Italy to My Summer Table: How This Salad Found Me

The first time I made a Cucumber Caprese Salad was during a heatwave in Barcelona. I was food styling a shoot for a brand that wanted “European picnic vibes,” and the photographer brought in cucumbers as a prop — not tomatoes. I hesitated. Caprese without tomatoes? That felt wrong. But one bite into that chilled, juicy cucumber slice mingling with mozzarella pearls, fresh basil, and a dash of olive oil, and I was converted.

Now, it’s become a go-to in my kitchen, especially when I want something fresh, elegant, and outrageously easy to make. The original Caprese salad — tomatoes, mozzarella, and basil — is one of Italy’s purest joys. But swapping in cucumber gives it crunch, hydration, and a twist that feels new yet still comforting.

This version is lighter, faster, and somehow even more refreshing. If you’ve got ripe cherry tomatoes, you can add them. If not, no problem — cucumber stands tall all on its own. Whether you’re layering it beautifully on a platter for brunch guests or tossing it quickly for a solo lunch, it’s a salad that always feels just right.

I also love how versatile it is. A drizzle of balsamic glaze or a splash of Italian dressing can change the whole vibe — rustic or zesty, sweet or tangy. And the best part? It’s done in under 10 minutes. Keep reading, and I’ll walk you through the full recipe, answer some popular questions, and even show you how to tweak it to fit your taste (or fridge contents).

If you love simple, vibrant recipes like my Mediterranean Chickpea Salad or Zesty Quinoa Summer Bowl, this one’s about to earn a top spot in your rotation.

Ingredients & Customizations (Cucumber Caprese Salad Recipe Details)

The Building Blocks of a Perfect Cucumber Caprese Salad

At its core, a Cucumber Caprese Salad is simplicity at its best. You don’t need complicated ingredients — just a handful of fresh, quality items that shine on their own. Here’s what you’ll need:

• Cucumbers: Choose English cucumbers or Persian cucumbers for best texture. They’re crisp, seedless, and hold up well without turning watery.
• Mozzarella: Fresh mozzarella pearls (aka bocconcini) are ideal, but torn mozzarella balls work too.
• Tomatoes (optional): Cherry or grape tomatoes are the traditional choice, but feel free to skip them if you’re craving a cucumber mozzarella salad with no tomato.
• Fresh Basil: Never skip the basil. Its peppery sweetness is the soul of Caprese.
• Extra Virgin Olive Oil: Use the good stuff. A cold-pressed olive oil enhances every bite.
• Salt & Pepper: Keep it simple, but season generously.
• Balsamic Glaze or Italian Dressing: Either works beautifully — or skip them and stick with just oil if you’re a purist.

Here’s a quick reference:

You can check out my go-to vinaigrette in the Lemon Dill Cucumber Salad post — it works beautifully here too.

Want It Without Tomato? Try This Refreshing Version

One of the top questions is: “Can I make cucumber mozzarella salad without tomato?” Absolutely. In fact, I often skip tomatoes during cooler months or when I want the cucumbers to really shine.

To keep things balanced:

• Add a splash of lemon juice for acidity
• Try thinly sliced red onion for bite
• Or toss in a pinch of red chili flakes for heat

This version pairs beautifully with grilled chicken, especially like in my Easy Herbed Chicken Sheet Pan Dinner. Or serve it next to my Garlic Parmesan Flatbread for a fresh and filling meal.

Dressing it Right (Balsamic, Italian & Flavor Upgrades)

Tomato Cucumber Mozzarella Salad with Balsamic Glaze — Yes, Please

When it comes to dressing your tomato cucumber mozzarella salad, balsamic glaze is the crown jewel. It adds a rich, syrupy tang that balances the sweetness of ripe cherry tomatoes and the creaminess of fresh mozzarella. Even with cucumber taking the lead, a drizzle of balsamic glaze finishes it beautifully.

Here’s how to make it yourself in under 10 minutes:

• Simmer ½ cup of balsamic vinegar over low heat until it reduces to half.
• Add a teaspoon of honey (optional) for a sweeter note.
• Let it cool. It thickens as it rests.

If you don’t want to make it from scratch, bottled balsamic glaze works just fine — look for one with no added sugar or preservatives.

Prefer a lighter option? Try your salad with a homemade vinaigrette like the one I use in the Italian Summer Pasta Salad. A simple mix of olive oil, red wine vinegar, Dijon mustard, salt, and garlic powder does the trick.

Here’s a quick comparison:

Flavor Tips to Make It Your Own

The beauty of Cucumber Caprese Salad is how easily you can adjust it for flavor, texture, and mood. Want it creamy? Add a spoonful of ricotta or burrata on top. Want some crunch? Try toasted pine nuts or even slivered almonds.

Herb swap: No basil? Try arugula, mint, or even dill. Each adds its own flair.

Need more protein? Toss in white beans or grilled shrimp like I do in the Citrus Marinated Shrimp Salad.

For more spice, add a dash of crushed red pepper or a tiny splash of hot honey — you’d be amazed how a little heat transforms the profile.

No matter what variation you choose, the base is always solid. And if you’re taking it to a potluck, drizzle the dressing right before serving so the cucumbers don’t release too much water.

Nutrition & Smart Storage

Calories in Tomato Cucumber Mozzarella Salad

If you’re wondering how this dish stacks up nutritionally, here’s the good news: it’s naturally low-carb, packed with hydration from cucumbers, and loaded with fresh nutrients.

Here’s a basic breakdown per serving (about 1 cup):

Want to make it lighter? Use less mozzarella and go easy on the dressing. For a more filling version, add a scoop of quinoa like in the Lemony Quinoa Salad.

Make Ahead & Storage Tips

This salad is best eaten fresh, but you can prep the ingredients a few hours in advance and keep them stored separately. Here’s how:

• Cucumbers: Slice and store in a paper towel-lined container
• Mozzarella & tomatoes: Keep chilled, toss with salt just before serving
• Basil: Tear it fresh at the last minute to avoid browning
• Dressing: Mix separately and drizzle right before eating

Once fully assembled, it lasts about 24 hours in the fridge. After that, the cucumbers may become watery, and the basil will likely wilt.

This makes it a great recipe to prep ahead for barbecues, quick lunches, or picnics like I often do with my No-Mayo Potato Salad.

FAQ About Cucumber Caprese Salad

Conclusion

Cucumber Caprese Salad is proof that the simplest things are often the most satisfying. With just a few ingredients and even fewer minutes, you get something bright, balanced, and deeply refreshing. Whether you stick with the traditional tomato-mozzarella route or take a cucumber-only twist, this dish always delivers. And if you’re like me, once you try it, it’ll become a staple in your seasonal recipe lineup — right next to favorites like Roasted Beet & Goat Cheese Salad and Herbed Couscous Bowl. Happy slicing!

For more colorful, health-forward creations and behind-the-scenes peeks into my test kitchen, connect with me on Facebook and see what’s brewing daily on Pinterest. Your next favorite recipe might just be a scroll away.

Cucumber Caprese Salad: A Fresh Twist on a Classic Favorite

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Abby Martin
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This Cucumber Caprese Salad is a fresh twist on the classic Italian dish. Crisp cucumbers replace tomatoes for a hydrating, crunchy spin, paired with creamy mozzarella and aromatic basil, all tied together with olive oil and balsamic glaze. It’s perfect for warm weather meals, quick lunches, or elegant starters.

---

Ingredients

Scale 1x2x3x

2 English cucumbers, thinly sliced

1 cup mozzarella pearls (or torn fresh mozzarella)

1 cup cherry tomatoes, halved (optional)

1/2 cup fresh basil leaves, torn

2 tablespoons extra virgin olive oil

1 tablespoon balsamic glaze (or Italian dressing)

Salt and freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Slice the cucumbers into thin rounds and halve the cherry tomatoes (if using).

2. In a large bowl, gently combine cucumbers, mozzarella, tomatoes, and basil.

3. Drizzle with olive oil and balsamic glaze (or Italian dressing).

4. Season with salt and pepper to taste.

5. Toss gently and serve immediately or chill for 10–15 minutes before serving.

Notes

For a tomato-free version, simply omit the tomatoes and add a splash of lemon juice for acidity.

Substitute basil with fresh mint or arugula for a different herb profile.

To keep the salad crisp, add dressing just before serving.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-cook
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 cup
• Calories: 190
• Sugar: 3g
• Sodium: 170mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 25mg