I rediscovered my love for salads with this Fresh Cucumber Caprese Salad. Refreshing, colorful, and effortlessly assembled—it’s my go-to on hot days when I want something light, flavorful, and fast.

Why You’ll Love This Recipe

I’ll love sharing why this Caprese salad has won me over:
I can have it ready in just about 10 minutes—no cooking, no turning on the oven. It's crisp and light, with cool cucumbers, sweet tomatoes, and creamy mozzarella. The simple ingredients are pantry staples, and I often prep components ahead so I can toss it together swiftly when guests arrive or dinner time rushes in.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the marinade:

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
Pinch of salt
Pinch of pepper

For the salad:

1 cucumber (peeled, fork-scored, thinly sliced, then diced)
1½ cups cherry tomatoes (quartered)
8 oz fresh mozzarella
½ large red onion (chopped into small pieces)
Optional: fresh basil leaves

directions

I start by whisking together olive oil, balsamic vinegar, oregano, basil, salt, and pepper in a small bowl to make the marinade.
I peel and fork-score the cucumber, slice it thinly, dice it, and place it in a medium bowl.
Next, I quarter the cherry tomatoes and dice the red onion if I’m including it.
I cube or use bite-size pieces of fresh mozzarella and add them to the mix.
I pour the marinade over the vegetables and cheese, toss well, and let it sit for about 10 minutes to meld the flavors before serving.

Servings and timing

Servings: 4
Preparation time: 10–15 minutes
Cooking time: 0 minutes
Total time: 10–15 minutes

Variations

I love how flexible this recipe is. Here are some twists I enjoy:

Swap fresh mozzarella with mini mozzarella balls (ciliegine) or burrata for extra creaminess—or cubed regular mozzarella if needed.
Use red wine vinegar, white balsamic, or a small amount of apple cider vinegar in place of balsamic.
Substitute red onion with sweet onion, shallots, or green onions.
Try grape tomatoes, sun gold, or chopped regular tomatoes instead of cherry tomatoes.
If I have fresh herbs, I’ll use about 3 tablespoons each of fresh basil and oregano, or even add parsley or mint for a different aroma.
I’ll choose English or Persian cucumbers when available; otherwise, regular slicing cucumbers work after peeling and seeding.

storage/reheating

This salad is best eaten fresh, but I store leftovers in an airtight container in the fridge for up to 2 days—though the veggies will become a bit watery over time.
To prep ahead, I chop vegetables and store them separately in the fridge, keeping mozzarella whole until serving. The dressing can even be made up to 3 days ahead and shaken before use.

FAQs

How do I prevent the salad from getting too watery?

I salt the cucumber slices and let them drain in a colander for 15–20 minutes. I also pat the mozzarella dry before cutting and wait to add the dressing until just before serving.

Can I use garden cucumbers instead of English or Persian cucumbers?

Yes—just peel them and remove large seeds to keep the texture and flavor balanced.

Is it okay to substitute dried herbs with fresh?

Absolutely. I typically use 3 tablespoons each of fresh basil and oregano instead of dried—and sometimes experiment with parsley or mint too.

What are good substitutes for balsamic vinegar?

I’ll sometimes use red wine vinegar, white balsamic vinegar, or apple cider vinegar (using less of the last since it’s stronger).

Can I make this salad ahead of time?

Definitely. I prep the vegetables and dressing in advance. I combine everything just before serving for the freshest taste.

Conclusion

I’m always amazed how a few fresh, simple ingredients can come together so beautifully in the Fresh Cucumber Caprese Salad. It’s light yet satisfying, refreshingly cool and full of flavor—and I’m confident it’ll become a favorite in my kitchen, especially during warmer months when I want something easy, healthy, and delicious.