Cucumber Caprese Salad
Looking for the best cucumber recipe to make and share this season? Cucumber Caprese Salad is a fun twist on the classic summertime appetizer and side. All you need are four ingredients and about 10 minutes to make Caprese Salad with Cucumber! Makes 4 servings.
Want to save this?
We'll email a link directly to you so you can come back to it later! Plus, you'll receive new recipes delivered to your inbox each week.
This post contains affiliate links.
If you’re like me and don’t necessarily love tomatoes, which are mainstay in classic Caprese Salad, you’re in for a treat.
This twist on the classic calls for cucumber instead of tomato… and it’s so wonderfully refreshing.
I credit my dad’s wife, Mindy, with this recipe, because she introduced us to it this summer when we were in Memphis, and I have not been able to stop thinking about it.
Why I love this recipe:
If you love the veggies of the season and all the summertime goodness, this cucumber salad recipe is where it’s at.
Also, if you have a cucumber plant that won’t stop producing cucumbers and you’re tired of pickles, this is a great alternative. 😉
All you need are fresh cucumbers, sliced mozzarella, balsamic glaze and basil leaves. You could also add a little salt and pepper, too.
Whether you serve it as an appetizer or a side dish to pair with something like hamburgers or steak, this cucumber salad recipe is crisp, light and delicious.
Other cucumber recipes to try: Cucumber Margarita | Cucumber Bruschetta (Easy Cucumber Appetizer) | Cucumber and Feta Salad | TRISCUIT Crackers Cucumber Bites | Cucumber Finger Sandwiches with Feta and Cream Cheese Spread
Looking for more warm weather recipes? Check out my Summer Recipe Index for more ideas.
What you’ll need to make this recipe:
The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.
- Cutting board and sharp knife
- Vegetable peeler
- Serving platter
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
This is what you need to get from the grocery store or farmer’s market:
- Cucumbers — use whatever types of cucumbers you’ve got on hand. We’ve made this recipe with English cucumbers (which do not need to be peeled) and more classic garden cucumbers, which have a thicker skin and do need to be peeled.
- Mozzarella — fresh mozzarella balls are what you’ll need. We purchased ours pre-sliced in a package, but you can slice your own, too.
- Balsamic glaze or a balsamic reduction — while you can make your own by cooking balsamic vinegar down on the stovetop, many stores sell their own glaze. This is an easy store-bought win! I do not recommend using a balsamic vinaigrette because it’s runnier than the glaze.
- Fresh basil — pluck it fresh from the garden! You just need a few leaves to shred and garnish the salad.
- Kosher salt and black pepper, for seasoning
Variations on this recipe:
I love this recipe as it is, but here are a few things you can add in if you want to switch it up and add some different flavors to the mix…
- Ripe tomatoes, like cherry tomatoes, roma tomatoes or grape tomatoes
- Thinly sliced red onions
- Arugula
- Avocado
- Other herbs, like fresh mint
- Finishing touches, like a drizzle of extra virgin olive oil or honey and a sprinkle of flaky sea salt
How to make Cucumber Caprese Salad
Prepare the cucumbers. Wash, dry and peel the skins from the cucumbers. Slice into thin rounds.
Slice the mozzarella into rounds, if it is not pre-sliced.
Layer the cucumbers and mozzarella together on a serving tray.
Use your creativity to arrange them… they don’t have to look perfect.
I chose to layer mine, as seen in these photos. I’ve also eaten cucumber slices topped with little balls of mozzarella cheese. Do whatever works for you!
Add the balsamic glaze. Drizzle it over to where each bite has a little glaze.
Garnish with fresh basil. Tear it apart with your fingers and scatter it on top of the cucumber caprese salad.
Enjoy immediately!
Frequently Asked Questions
Caprese salad calls for fresh, seasonal ingredients. This rendition of the recipe calls for cucumbers instead of tomatoes.
I’ve read that the reason we call it this is because Caprese salad originates from the Isle of Capri off the coast of Italy as an nod to the colors of the Italian flag.
You could use another fresh herb, like oregano, in this salad.
You can pair this Caprese salad with most anything. We like to serve it at a backyard barbecue or outdoor entertaining because it’s crisp, light and easy to put together.
Quick tips for the best Cucumber Caprese Salad recipe
- Use the cucumbers you’ve got on hand! We’ve made this recipe with cucumbers we grew ourselves, as well as English cucumbers from the store. Both work!
- Add fresh tomatoes if you love ‘em! While this rendition of the classic does not call for tomatoes, you could add them to the recipe! Tomatoes and cucumbers play well together and pair beautifully with the mozzarella, too.
- Make it bite-sized. Instead of layering it like I did, use mozzarella pearls and place a single pearl on top of each cucumber round. You’ll need a few serving platters and more basil, but this is a great way to feed a crowd this cucumber appetizer recipe!
- Store leftovers in an airtight container in the refrigerator for 1-2 days. This does not keep well for a long period of time since the ingredients all on the softer side of things.
Here’s how you make this summer salad!
Cucumber Caprese Salad
EQUIPMENT
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Ingredients
- 2 medium cucumbers (about 1 ½ lbs.)
- 16 oz. mozzarella cheese sliced
- 1-2 teaspoons balsamic glaze
- 2-3 fresh basil leaves
Want to save this?
We’ll email a link directly to you so you can come back to it later! Plus, you’ll receive new recipes delivered to your inbox each week.
Instructions
- Prepare the 2 medium cucumbers. Wash, dry and peel the skins from the cucumbers. If using an English cucumber, you do not have to remove the skins.
- Slice the cucumbers into thin rounds.
- Slice the 16 oz. mozzarella cheese into rounds, if necessary.
- Layer the cucumbers and mozzarella together on a platter. Use your creativity to arrange them in a way you see fit.
- Drizzle the 1-2 teaspoons balsamic glaze over the salad to where each bite has a little glaze.
- Garnish with 2-3 fresh basil leaves. Tear it apart with your fingers and scatter it on top of the cucumber caprese salad.
- Serve and enjoy immediately.
Video
Notes
Tips and tricks:
- Use the cucumbers you’ve got on hand! We’ve made this recipe with cucumbers we grew ourselves, as well as English cucumbers from the store. Both work!
- Add tomatoes… if you love ‘em! While this rendition of the classic does not call for tomatoes, you could add them to the recipe! Tomatoes and cucumbers play well together and pair beautifully with the mozzarella, too.
- Make it bite-sized. Instead of layering it like I did in these photos, use mozzarella pearls and place a single pearl on top of each cucumber round. You’ll need a few serving platters and more basil, but this isa great way to feed a crowd this cucumber appetizer recipe!
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
This was a great appetizer that was super simple to make but really flavorful.
Thank you, Tristin! So glad you enjoyed this one!