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Fresh cucumber Caprese salad with tomatoes, mozzarella, and red onion on a white plate

Fresh Cucumber Caprese Salad | Easy, Delicious & Vibrant


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  • Author: kai
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A cool, crunchy, and creamy salad that brings a fresh twist to Caprese. No cooking needed—just vibrant veggies, mozzarella, and herby vinaigrette. Perfect for hot days.


Ingredients

Scale

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon dried oregano

1 tablespoon dried basil (or 3 tbsp fresh basil)

Pinch of salt

Pinch of pepper

1 cucumber, peeled, fork-scored, thinly sliced, then diced

1½ cups cherry tomatoes, quartered

8 oz fresh mozzarella (cubed or pearl-sized)

½ large red onion, finely chopped

Optional: fresh basil leaves


Instructions

1. Mix olive oil, balsamic vinegar, oregano, basil, salt, and pepper in a small bowl to create the marinade. Set aside.

2. Prepare the cucumber by peeling, fork-scoring, slicing thin, and dicing.

3. Add cucumber, quartered cherry tomatoes, and chopped red onion to a mixing bowl.

4. Add bite-sized pieces or mozzarella balls.

5. Pour the marinade over the ingredients and mix well to coat evenly.

6. Let the salad sit for 10 minutes before serving to allow flavors to meld.

Notes

Use English or Persian cucumbers for better texture and fewer seeds.

Salt cucumbers and let them drain for 15–20 minutes to avoid excess moisture.

Pat mozzarella dry to reduce wateriness.

Add dressing just before serving to maintain crispness.

Fresh herbs provide the most flavor.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Summer Veggies Recipes
  • Method: No-cook
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 8
  • Sodium: 400
  • Fat: 38
  • Saturated Fat: 15
  • Unsaturated Fat: 22
  • Trans Fat: 0
  • Carbohydrates: 45
  • Fiber: 4
  • Protein: 23
  • Cholesterol: 60