Ever had those days when you want something quick, fresh, and a little more exciting than plain lettuce? Easy Cucumber Caprese Salad checks those boxes! Picture this: you walk in after a hot day and boom, all you want is something cool and snappy. That’s where this funky twist on the classic salad comes in. And hey, if you’re into more summer bites, check this easy cold pasta salad recipe or even the easy cheesy zucchini bake to really round out your meal line-up. I’ll show you step-by-step how I throw together this Cucumber Caprese Salad (spoiler alert: it never lasts long in my fridge).

What you’ll need for this recipe

You don’t need a big ol’ shopping list — honestly, these are simple things you probably already have hiding in your fridge. Grab a couple of crisp cucumbers (the seedless kind is my go-to), cherry tomatoes (ripe but not mushy), and fresh mozzarella balls. Don’t skimp there, the fresher the cheese, the better (whoops, I sound like my grandma). Basil’s next — preferably fresh, but dried will do in a pinch.
As for dressing, just olive oil, a splash of balsamic vinegar, pinch of salt, and black pepper. I sometimes throw in a dash of Italian seasoning if I’m feeling rowdy.

If you want to jazz it up and feel fancy, you can add avocado, red onion slivers, or even a bit of arugula. I’ve also been known to use whatever tomatoes I’ve got hanging around — heirlooms make the whole thing look next-level.
So, seriously, if you can chop and slice, you’re golden.

How to make Cucumber Caprese Salad

Let’s make this happen! Start by giving those cucumbers a good wash, then slice them into coins or half-moons (your call). Cherry tomatoes? Just cut ‘em in halves. Dump both into your favorite salad bowl. Pop open that tub of mozzarella balls, give them a quick rinse, and add them to the mix. Now, don’t just sprinkle but toss in a wild handful of chopped fresh basil. Already smells like summer, right?

For the dressing, drizzle some olive oil over everything til it glistens. Next up, balsamic vinegar — not too much, you want tang not soup. Sprinkle salt and black pepper (go easy, you can always add more). If you’re up for it, give it a quick toss by hand – just enough to coat everything.

I kid you not, in under ten minutes you’re done. Sometimes, if friends are coming over, I’ll let the salad sit for 10 minutes so those flavors can hang out together. Makes it taste kinda like a five-star restaurant salad, I swear.

Here’s a quick peek at important info before you get started:

Ingredient	Prep Time	Servings	Notes
Cucumbers	2 mins	4	Slice thin for best crunch
Tomatoes	2 mins	4	Cherry or grape work great
Mozzarella	1 min	4	Bocconcini are perfect size

Make Ahead & Storage Tip

Alright, true story — I once tried keeping this salad overnight and worried it’d turn into a soggy mess. Nope! If you keep the dressing on the side, your Cucumber Caprese Salad will last about a day or two in in the fridge. If everything’s mixed, you’ve got a few hours before things get droopy — it’s best fresh, I’ll admit.

Want to prep ahead? Chop all your veggies and leave separate. Combine right before serving and that’s the secret to keeping things crisp. And if you’re planning a BBQ or summer dinner, I suggest doubling the batch. People ask for seconds. Or thirds. I’m not joking, it’s always a hit.

If you do end up with leftovers (rare in my house), toss them on some mixed greens the next day for a solid lunch. Oh! If you love these sort of easy prep salads, try my pick for the best easy seafood chowder recipe — trust me, the leftovers are a treat.

More Cucumber Salad Recipes You’ll Love!

Alright, in case you’re into the fresh and crunchy thing (and who isn’t this time of year?), here’s some fun ideas:

• Try it with a sprinkle of feta and kalamata olives for a Greek-inspired punch.
• Add diced avocado or swap in grilled halloumi for extra creamy goodness.
• Bulk it up with cooked pasta shells or quinoa like in this easy cold pasta salad recipe if you need something more filling.
• For a wild card, toss in a handful of fresh mint and a splash of lemon.

You can play around with the flavors a ton — it seriously never gets boring.

And hey, if you dig veggie-packed dishes, don’t miss the easy cheesy zucchini bake. It’s my other not-so-secret summer hit!

Reader Interactions

You guys, I have to share this gem from Sarah in Ohio:

“I made your Cucumber Caprese Salad for my book club and everyone wanted the recipe. I added grilled chicken to make it dinner. So easy, so fresh, and even my picky teens ate it. Thank you for keeping salads simple and not weird.”

Honestly, notes like these make my day — and they always give me new ways to switch up my own salads. I love when you all share your tweaks and swaps, so don’t hold back!

Common Questions

Q: Can I use regular sliced mozzarella instead of the balls?
A: Of course! Just chop it up into bite-sized pieces and you’re all set.

Q: Is it okay to use a store-bought balsamic glaze?
A: Absolutely, I do it sometimes when I’m lazy (and no one notices).

Q: Do I peel the cucumbers first?
A: Totally up to you. I like to leave the peel on for crunch, but it’s fine either way.

Q: Can I make this vegan?
A: Yup, sub out the mozzarella for a plant-based cheese or cubes of marinated tofu.

Q: What’s the best way to make it feel like a meal?
A: I go heavy on the cheese and sometimes add chickpeas or grilled shrimp. Or serve it alongside this seafood boil sauce recipe easy style.

Give it a Whirl This Summer!

If you’re craving simple, bright, and totally no-fuss — this Cucumber Caprese Salad is gonna check every box. There’s barely any prep, the flavors pop, and folks always want the recipe (bonus: it’s healthy-ish too). If you want to see more takes, check what Lemon Tree Dwelling does with their Cucumber Caprese Salad or this spin on Ann’s Entitled Life for another version. Heck, The Kitchn has a Recipe: Cucumber Caprese Salad that rings all those same fresh bells. So grab those cucumbers and give this a go — honestly, I bet it ends up in your weekly rotation for real!

Print