A refreshing, no-cook Caprese-inspired salad made with crisp cucumber, juicy cherry tomatoes, creamy mozzarella, and a simple balsamic-olive oil herb dressing—perfect for hot summer days. This dish delivers bold flavor and cool crunch in every bite, making it my go-to when the heat is on and the stove is off.
Why You’ll Love This Recipe
I love how this cucumber Caprese salad packs in the freshness without turning on the oven. The blend of juicy tomatoes, cool cucumber, and creamy mozzarella is light yet satisfying. It's fast to prepare, endlessly customizable, and pairs beautifully with grilled meats or stands on its own as a light lunch. Plus, the herb-infused dressing ties everything together with barely any effort.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cucumber
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¼ – 1½ cups cherry tomatoes
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8 oz fresh mozzarella
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½ large red onion
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2 tablespoon olive oil
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1 tablespoon balsamic vinegar
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1 tablespoon dried basil
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1 tablespoon dried oregano
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Pinch of salt
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Pinch of pepper
Directions
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I start by whisking together the olive oil, balsamic vinegar, dried basil, oregano, salt, and pepper in a small bowl to make the dressing.
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Then I peel the cucumber (optional), scrape the skin lightly with a fork for texture, and dice it into bite-sized pieces.
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I quarter the cherry tomatoes and add them to a mixing bowl along with the cucumber.
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Next, I thinly slice and dice the red onion and toss it in.
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I cut the mozzarella into small chunks—mozzarella pearls work great too—and mix them with the vegetables.
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I pour the dressing over everything and gently combine it all.
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I like to let the salad rest for about 10 minutes before serving so the flavors meld.
Servings and timing
This salad makes about 4 servings, perfect for a side dish or light lunch.
Prep time: 10 minutes
Cook time: None (no-cook)
Total time: 10 minutes plus 10 minutes optional resting time
Variations
When I feel like switching things up, I toss in diced avocado for extra creaminess or drizzle a bit of balsamic glaze for a sweet finish. If I have pesto on hand, a spoonful mixed into the dressing adds great depth. For more protein, I like to add chickpeas or grilled chicken. The possibilities are endless.
Storage/Reheating
While this salad is best fresh, I store any leftovers in an airtight container in the fridge for up to one day. The vegetables may release water over time, so I give everything a quick stir before serving. I don’t recommend reheating—it’s meant to be enjoyed chilled or at room temperature.
FAQs
How far in advance can I make this salad?
I usually make it no more than a few hours ahead. If I prep it too early, the cucumbers and tomatoes can start to release too much moisture.
Can I use a different cheese instead of mozzarella?
Yes, I sometimes swap in feta or burrata for a twist on flavor and texture.
What kind of cucumber works best?
I prefer English or Persian cucumbers because they’re less watery and don’t have large seeds.
Is fresh basil better than dried?
Fresh basil adds brightness if I have it, but dried basil works just fine and keeps the prep simple.
Can I make this vegan?
Absolutely. I just leave out the mozzarella or replace it with a plant-based alternative.
Conclusion
This cucumber Caprese salad is a staple in my summer kitchen—quick, cool, and bursting with flavor. Whether I serve it at a picnic, as a side to grilled entrees, or as a simple lunch, it never disappoints. I keep it easy, fresh, and always satisfying.
Cucumber Caprese Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes (no-cook)
- Total Time: 10 minutes plus optional 10 minutes resting
- Yield: 4 servings
- Category: Side Dish
- Method: No-cook, toss-and-serve
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
A refreshing, no-cook Caprese-inspired salad made with crisp cucumber, juicy cherry tomatoes, creamy mozzarella, and a simple balsamic-olive oil herb dressing—perfect for hot summer days.
Ingredients
- 1 Cucumber
- ¼ – 1½ cups cherry tomatoes
- 8 oz fresh mozzarella
- ½ large red onion
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp dried basil
- 1 tbsp dried oregano
- Pinch of salt
- Pinch of pepper
Instructions
- Combine olive oil, balsamic vinegar, dried basil, dried oregano, salt, and pepper in a small bowl; set aside.
- Peel (optional) and slice the cucumber—scrape skin with a fork if desired—then dice; place in a medium bowl.
- Quarter the cherry tomatoes; add to the bowl.
- Thinly slice and dice the red onion; add to the bowl.
- Cut the mozzarella into bite-sized pieces (or use pearls); add to the bowl.
- Pour the dressing over the vegetables and cheese; mix gently.
- Let sit for about 10 minutes before serving.
Notes
- Prep time is approximately 10 minutes; no cooking required.
- Salad makes about 4 servings.
- Best when served soon, though can hold in refrigerator briefly.
- Optional peeling and skin-scraping of cucumber helps reduce bitterness.
- Feel free to customize—add avocado, pesto, balsamic glaze, or protein as desired.
Nutrition
- Serving Size: 1 of 4 servings
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