Caprese Salad with Cucumbers

This Caprese Salad with Cucumbers adds crisp cucumbers to creamy, fresh mozzarella and bright, juicy tomatoes for a cucumber caprese salad twist on traditional caprese.

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Caprese Salad with Cucumber

Reasons You’ll Love This Recipe:

  • Simple – just a handful of simple ingredients are all you need!
  • Lettuce-less Salad – for my friends who aren’t a fan of lettuce in salads, this caprese salad twist is perfect for you!
  • Garden Fresh – if you’re a gardener like I am, most of the main ingredients will come straight from your garden!
  • Nutritious – with all of the fresh ingredients, this cucumber caprese salad is full of vitamins, minerals, fiber, antioxidants, and a little protein and fat.

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

ingredients to make caprese salad with cucumbers
  • Cucumber – generally I love using English, Persian, or any seedless cucumbers in this recipe, but you can use any cucumber you have or grow (tips for de-seeding cucumbers below!)
  • Tomatoes – I love using halved cherry or grape tomatoes in caprese, but you can also use chopped roma, beefsteak, or heirloom tomatoes, too.
  • Mozzarella – fresh mozzarella is quintessential in caprese! This salad has more of a chopped caprese vibe, so I use mozzarella pearls or halved mozzarella ovalini. You can use any kind of chopped fresh mozzarella.
  • Extra Virgin Olive Oil – use the best quality and taste you can find!
  • Flaky Sea Salt – I love to sprinkle with Maldon flaky salt, but you can also use freshly ground sea salt or Himalayan salt, or skip entirely if you’re watching your sodium intake.
  • Black Pepper – we’re keeping this salad simple and fresh, so freshly ground black pepper adds a little zest.
  • Balsamic Glaze – I know, I know, balsamic is not traditional to caprese, but I am who I am and I absolutely adore a drizzle of balsamic glaze on top of the finished cucumber caprese salad.

How to Make Caprese Salad with Cucumbers

For complete instructions, please check out the recipe card at the bottom of this post.

  1. Dice cucumbers. If using a seeded cucumber, be sure to de-seed them first.
  2. Add all chopped ingredients to a bowl, then top with fresh basil, olive oil, salt, and pepper.
  3. Give it a good toss, then top with a drizzle of balsamic glaze before serving.

How to De-Seed a Cucumber

  1. Slice the cucumber in half length-wise.
  2. Use a small, metal spoon (or even a serrated grapefruit spoon!) to gently scrape away all of the juicy insides and seeds.
  3. That’s it! Proceed to chop your cucumber however you need for your salad!

Tips and Variations

  • Add Beans – adding some beans, like chickpeas or cannellini beans, is a great way to add some fiber and plant-based protein, making this a more balanced meal.
  • Add Chicken – sometimes in the summertime, I’m a little lazy and just like a quick one bowl meal. Add some diced chicken for protein, and you’ve got a super fresh, easy, delicious summer lunch (or supper!).
  • Make it Spicy – add some diced jalapenos or a sprinkle of crushed red pepper flakes if you like a little heat.
  • Dairy-Free – hear me out, it won’t be traditional, but you can substitute diced avocado instead of mozzarella for a creamy, dairy-free option. Or use your favorite mozzarella-type plant-based cheese alternative.
  • Gluten-Free – this cucumber caprese is naturally gluten-free!
  • Nut-Free – also nut-free!
cucumber caprese salad

Serving Suggestions

This caprese with cucumbers is super refreshing, but it’s definitely more of a side and less of a main meal. Try pairing with some of these options for a complete meal!

How to Store

Caprese salad is one of those salads that taste bests fresh, in my opinion. But, if you have leftovers, you can store them in an airtight container in the fridge for 1-2 days. (Note that anything past a day means the ingredients will be lower quality.)

spoonful of caprese salad with cucumbers

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Caprese Salad with Cucumber

Caprese Salad with Cucumbers

This Caprese Salad with Cucumber combines crisp cucumber with creamy mozzarella, fresh basil, and bright, juicy tomatoes for a twist on traditional caprese.
5 from 1 vote
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American, Italian, Mediterranean
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6
Calories: 88kcal
Author: Lindsey

Ingredients

  • 1 cup cucumber de-seeded, chopped
  • 1 cup grape tomatoes halved
  • 1 cup fresh mozzarella pearls or diced
  • ½ cup fresh basil leaves chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic glaze
  • flaky salt to taste
  • freshly ground pepper to taste

Instructions

  • If necessary, de-seed cucumber. Chop cucumber, tomatoes, mozzarella, and fresh basil and add to a medium-sized bowl.
    1 cup cucumber, 1 cup grape tomatoes, 1 cup fresh mozzarella, 1/2 cup fresh basil leaves
  • Top with olive oil and a pinch of salt and pepper and toss until evenly combined. Taste and adjust salt and pepper if needed.
    1 tablespoon extra virgin olive oil, 1 tablespoon balsamic glaze, flaky salt, freshly ground pepper
  • Drizzle balsamic glaze over the top of the salad prior to serving (or allow guests to add their own drizzle to their portion). Enjoy!

Notes

Nutrition facts are an approximation and automatically calculated. They may vary based on exact ingredients used.

Nutrition

Calories: 88kcal | Carbohydrates: 3g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 119mg | Potassium: 109mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 0.3mg

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5 from 1 vote (1 rating without comment)

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