Juicy Cucumber Caprese Salad

Last summer, my neighbor Sarah brought over an enormous bowl of something green and red from her garden harvest. She'd somehow managed to use up half her cucumber crop in one go, and I couldn't stop eating it. That afternoon changed how I think about Caprese salad forever.

I've started making this for every summer gathering, and people always ask for the recipe. My cousin actually texted me at 11pm last week because she was craving it after trying it at our family reunion. Something about the combination of cool cucumber and sweet tomatoes just works.

Ingredients

• 2 large cucumbers: English or Persian cucumbers work best since they have thinner skins and fewer seeds
• 2 cups cherry tomatoes: The sweetness of cherry tomatoes really shines here, but grape tomatoes work just as well
• 1/4 cup fresh basil leaves: Tear them by hand instead of cutting to release more of those aromatic oils
• 8 oz fresh mozzarella balls: Ciliegine are perfect sized bites, but bocconcini or even sliced fresh mozzarella work beautifully
• 3 tbsp extra virgin olive oil: A good quality oil makes a huge difference since the dressing is so simple
• 2 tbsp balsamic glaze: The glaze adds sweetness and thickness that regular balsamic vinegar doesn't provide
• 1/2 tsp sea salt: Flaky sea salt at the end adds a wonderful texture contrast
• 1/4 tsp freshly ground black pepper: Freshly cracked pepper has a brightness that preground lacks

Instructions

Prep your vegetables:

Slice the cucumbers into generous half moons and halve those cherry tomatoes. Try to keep the pieces roughly the same size so every bite has a bit of everything.

Combine the base:

In your largest salad bowl, toss together the cucumbers, tomatoes, and halved mozzarella balls. Give everything a gentle turn to distribute the ingredients evenly.

Add the basil:

Tear the basil leaves directly into the bowl and toss again. The rough tearing helps release more of that wonderful basil fragrance than cutting would.

Make the dressing:

Whisk together the olive oil, balsamic glaze, salt, and pepper until emulsified. It should coat the back of a spoon when you're done.

Bring it all together:

Drizzle the dressing over the salad and toss gently until everything is glistening. Taste and adjust the seasoning if needed, then serve right away.

Save

My daughter who claims to hate tomatoes actually ate three helpings of this at dinner last night. There's something magical that happens when the ingredients are this fresh and simple.

Make Ahead Magic

You can prep all the ingredients hours ahead and keep them separately in the fridge. The cucumbers and tomatoes actually benefit from that little bit of time to release some juices.

Perfect Pairings

This salad alongside any grilled protein makes for the easiest summer dinner imaginable. It's especially good with herb crusted chicken or even just some crusty garlic bread for a light meal.

Serving Suggestions

Let the salad sit for about 10 minutes after dressing to let the flavors really come together. I love serving it in a wide shallow bowl so people can see all those beautiful colors.

• A drizzle of good quality olive oil right before serving adds an extra luxurious touch
• Keep some extra flaky sea salt on the table for guests to add to their taste
• Leftovers keep surprisingly well for lunch the next day, though the cucumbers soften a bit

Save

This simple salad has become my go-to for everything from weeknight dinners to fancy summer parties. Hope it brings as much joy to your table as it has to mine.

Recipe FAQs

→ Can I make this ahead of time?

For best results, prepare the vegetables and cheese ahead, but add the dressing just before serving. This keeps the cucumbers crisp and prevents the salad from becoming watery.

→ What type of cucumbers work best?

English or Persian cucumbers are ideal as they have thin skin and minimal seeds. Regular garden cucumbers work too, though you may want to peel them if the skin is thick.

→ Can I substitute the mozzarella?

While fresh mozzarella provides the classic texture, you could use crumbled feta for a saltier profile or diced avocado for a creamy dairy-free alternative.

→ How long does this salad keep?

Best enjoyed immediately after dressing. If stored undressed, the prepared vegetables and cheese will keep refrigerated for up to 2 days.

→ What can I serve alongside this?

Pairs beautifully with grilled meats, crusty bread, or as part of an Italian antipasto spread alongside olives and cured meats.