Mozzarella Cucumber Caprese Salad

Here is my favorite cucumber caprese salad recipe, with crisp cucumber half moons, creamy mozzarella pearls, sweet cherry tomatoes, fresh basil, and a tangy balsamic vinaigrette.

This cucumber caprese salad is perfect for summer cookouts and potlucks. I usually double the recipe because it disappears so fast. It’s become my go-to side dish when I need something fresh and easy!

What Kind of Cucumber Should I Use?

English cucumbers are my go-to for this salad because they have fewer seeds and thinner skin, which means you don’t have to peel them. They’re also less watery than regular cucumbers, so your salad won’t get soggy sitting in the fridge. If you can’t find English cucumbers, regular garden cucumbers work just fine – you’ll just want to scoop out the seeds with a spoon and maybe peel them if the skin seems thick or waxy. Persian cucumbers are another great option if you spot them at the store, as they’re crisp and sweet with barely any seeds.

Options for Substitutions

This fresh salad is easy to customize based on what you have in your kitchen:

• English cucumber: Regular cucumbers work fine here – just peel them and scoop out the seeds with a spoon before chopping. Persian cucumbers are another great option and don’t need peeling.
• Fresh mozzarella pearls: You can use a larger ball of fresh mozzarella and cut it into cubes instead. In a pinch, regular mozzarella works too, though it won’t have that creamy texture. Make sure to drain any liquid before adding to the salad.
• Grape tomatoes: Cherry tomatoes are basically the same thing. If you want to use regular tomatoes, go for Roma or other firm varieties and cut them into bite-sized pieces.
• Fresh basil: Fresh basil is really important for that classic caprese flavor, so try not to substitute it. If you absolutely must, use fresh parsley or mint, but the taste will be different.
• Balsamic vinaigrette: You can make your own by mixing 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, a pinch of salt, and pepper. Or use Italian dressing if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cucumber caprese salad is adding the dressing too early, which causes the vegetables to release water and dilute the flavors – wait until just before serving to toss everything together.

Watery cucumbers can ruin the texture, so after cutting them, place the pieces on paper towels or sprinkle with a little salt and let them sit for 10 minutes to draw out excess moisture before patting them dry.

Don’t forget to drain your mozzarella pearls well and even pat them dry with a paper towel, as the brine they’re packed in will water down your dressing and make the salad bland.

For the best flavor, make sure your tomatoes and mozzarella are at room temperature rather than cold from the fridge, which allows the ingredients to blend together better and taste more fresh.

What to Serve With Cucumber Caprese Salad?

This cucumber caprese salad is perfect alongside grilled chicken, steak, or fish since it’s light and refreshing enough to balance out heartier proteins. I love serving it at summer cookouts with burgers or hot dogs, or even as a side for pasta dishes like spaghetti or baked ziti. It also works great as part of a bigger spread with crusty bread, olives, and cured meats for an easy appetizer situation. If you want to make it more filling, you can toss in some cooked pasta like penne or rotini to turn it into a full meal.

Storage Instructions

Store: This salad is best enjoyed fresh, but you can keep leftovers in an airtight container in the fridge for up to 2 days. The cucumbers and tomatoes will release some water as they sit, so you might want to drain off any excess liquid before serving again.

Make Ahead: If you want to prep this ahead, chop all your veggies and store them separately from the dressing and mozzarella. Then just toss everything together right before serving so it stays crisp and fresh. The basil is best added at the last minute too, so it doesn’t wilt.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 20-24 g
• Fat: 34-40 g
• Carbohydrates: 32-38 g

Ingredients

• 1 large seedless cucumber (peeled and sliced into 1/2-inch half moons)
• 6 oz mozzarella pearls (Galbani brand preferred)
• 2 cups cherry tomatoes (halved lengthwise)
• 1/2 cup fresh basil leaves (chiffonade)
• 1/2 cup balsamic vinaigrette (Newman’s Own preferred)
• 1/4 teaspoon flaky sea salt
• 1/8 teaspoon freshly cracked black pepper

Step 1: Prepare All Ingredients

• 1 large seedless cucumber
• 2 cups cherry tomatoes
• 1/2 cup fresh basil leaves

Peel the cucumber and slice it into 1/2-inch half moons, then set aside on a paper towel to gently drain excess moisture—this prevents the salad from becoming watery.

Halve the cherry tomatoes lengthwise and chiffonade the fresh basil by stacking the leaves, rolling them tightly, and slicing into thin ribbons.

I find that prepping basil this way right before assembly keeps it vibrant and prevents browning.

Step 2: Assemble and Dress the Salad

• sliced cucumber from Step 1
• 6 oz mozzarella pearls
• halved cherry tomatoes from Step 1
• 1/2 cup balsamic vinaigrette
• chiffonade basil from Step 1

In a large bowl, combine the sliced cucumber, mozzarella pearls, and halved cherry tomatoes.

Pour in the balsamic vinaigrette and gently toss to coat everything evenly, being careful not to crush the delicate mozzarella.

Add the chiffonade basil and toss again gently.

Step 3: Season and Serve

• 1/4 teaspoon flaky sea salt
• 1/8 teaspoon freshly cracked black pepper

Taste the salad and season with flaky sea salt and freshly cracked black pepper.

I prefer to add the salt just before serving rather than mixing it in earlier, as it better preserves the texture of the vegetables and allows guests to adjust seasoning to their preference.

Serve immediately while everything is still crisp and cool.

Mozzarella Cucumber Caprese Salad

Delicious Mozzarella Cucumber Caprese Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 4 servings

Calories 550 kcal

Ingredients

  

• 1 large seedless cucumber (peeled and sliced into 1/2-inch half moons)
• 6 oz mozzarella pearls (Galbani brand preferred)
• 2 cups cherry tomatoes (halved lengthwise)
• 1/2 cup fresh basil leaves (chiffonade)
• 1/2 cup balsamic vinaigrette (Newman's Own preferred)
• 1/4 teaspoon flaky sea salt
• 1/8 teaspoon freshly cracked black pepper

Instructions

 

• Peel the cucumber and slice it into 1/2-inch half moons, then set aside on a paper towel to gently drain excess moisture—this prevents the salad from becoming watery. Halve the cherry tomatoes lengthwise and chiffonade the fresh basil by stacking the leaves, rolling them tightly, and slicing into thin ribbons. I find that prepping basil this way right before assembly keeps it vibrant and prevents browning.
• In a large bowl, combine the sliced cucumber, mozzarella pearls, and halved cherry tomatoes. Pour in the balsamic vinaigrette and gently toss to coat everything evenly, being careful not to crush the delicate mozzarella. Add the chiffonade basil and toss again gently.
• Taste the salad and season with flaky sea salt and freshly cracked black pepper. I prefer to add the salt just before serving rather than mixing it in earlier, as it better preserves the texture of the vegetables and allows guests to adjust seasoning to their preference. Serve immediately while everything is still crisp and cool.