Oh, summer dining! It’s all about keeping things light, bright, and super easy, right? That’s exactly where this amazing Cucumber Caprese Salad comes in. Seriously, it’s become my absolute go-to when I want something delicious but don’t want to fuss in the kitchen. I first threw this together on a whim one sweltering afternoon when I only had a few things in the fridge, and boy, did it hit the spot! It’s so fresh and satisfying, perfect for those days when you just crave crisp, cool flavors.
This Cucumber Caprese Salad is seriously simple, incredibly tasty, and always a crowd-pleaser.
Why You’ll Love This Cucumber Caprese Salad
This salad is a total winner for so many reasons:
- Prep is a Breeze: Honestly, it takes like 15 minutes, tops. So easy for those busy days!
- Peak Freshness: Packed with cool, crisp cucumbers, juicy tomatoes, creamy mozzarella, and fragrant basil. It’s pure summer bliss!
- Super Versatile: Great as a light lunch, a gorgeous side dish for grilled meats, or a starter. It works for everything!
- Unbeatable Flavor: That classic Caprese taste mixed with refreshing cucumber is just… perfection. You’ll be hooked!
Ingredients for Your Perfect Cucumber Caprese Salad
Alright, let’s talk about what you’ll need to make this little bowl of sunshine. It’s all about fresh, simple ingredients here, and trust me, they really shine.
- 2 large cucumbers, thinly sliced (I like mine about 1/4 inch thick, but you do you!)
- 1 pint cherry tomatoes, halved (these little guys burst with flavor!)
- 8 oz fresh mozzarella, sliced into rounds about 1/4-inch thick (the soft, milky kind, please!)
- 1/4 cup fresh basil leaves, roughly chopped or torn (don’t be shy with the basil, it’s the star!)
- 2 tablespoons extra virgin olive oil (a good quality one makes a difference, promise!)
- 1 tablespoon balsamic glaze (this is that thick, syrupy stuff, not just plain vinegar)
- A good pinch of salt (I love using kosher salt for its texture – here’s why)
- A good grinding of fresh black pepper (so much better than pre-ground! Think of it like this, it elevates everything)
Ingredient Notes and Substitutions for Cucumber Caprese Salad
You can totally play around with this! If you can’t find fresh mozzarella balls, you can use fresh mozzarella logs and slice them. Or, for a different twist, try small balls of fresh mozzarella like ciliegine or bocconcini, just toss ’em in whole! If you’re not a fan of balsamic glaze, a good quality balsamic vinegar works, but it won’t be as thick or sweet. And for the cucumbers, if you find them a bit too watery, you can lightly salt the slices and let them sit on paper towels for about 10 minutes to draw out some extra moisture before assembling.
Easy Steps to Make Cucumber Caprese Salad
Alright, making this salad is seriously as easy as it sounds, which is my favorite kind of recipe! You practically just throw everything into a bowl and toss. Here’s how we do it:
- First things first, grab a nice big bowl. I like to use one that’s roomy enough so you can really toss everything without making a mess.
- Now, gently add your sliced cucumbers, those lovely halved cherry tomatoes, and the fresh mozzarella slices right into the bowl. Don’t crowd them too much!
- Next, it’s time for the basil! Just tuck those beautiful fresh basil leaves in between the other ingredients. They’ll mingle and release all their amazing aroma.
- Drizzle everything with that good extra virgin olive oil and the syrupy balsamic glaze. Make sure you get it all around so every bite is coated in deliciousness.
- Finally, give it a gentle toss. You want to combine everything without mushing up the mozzarella or tomatoes. Season with a little salt and freshly ground black pepper – taste as you go, because everyone’s salt preference is different!
- And that’s it! You can serve it right away, but if you have a bit of patience, pop it in the fridge for about 15-20 minutes. Trust me, it’s even more refreshing when it’s nice and cool.
Tips for the Best Cucumber Caprese Salad
Want to take this salad from good to *great*? It’s all in the little things! Always, always use the freshest ingredients you can find – ripe tomatoes and really soft mozzarella make a world of difference. When you’re slicing the mozzarella, don’t stress about perfect uniformity; a slightly rustic look is part of its charm! And for that basil, a quick tear with your hands instead of chopping can sometimes keep it from bruising and turning brown. Oh, and if you’re chilling it before serving, that extra little bit of time really lets the flavors meld together beautifully. It’s worth the wait!
Serving Suggestions for Your Cucumber Caprese Salad
This Cucumber Caprese Salad is so versatile, it practically goes with *everything*! I love serving it on its own for a light lunch when the weather’s warm, maybe with a slice of crusty bread to sop up all those yummy juices. It’s also a fantastic side dish if you’re grilling up some chicken or fish – think Greek turkey meatballs or even simple grilled steak. And for potlucks or barbecues? It’s a guaranteed hit! It adds such a fresh, colorful element. You could even pair it with some grilled chicken skewers or a hearty grain bowl. It works beautifully alongside lighter fare too, like a simple grilled fish or even just some avocado toast. If you want another refreshing salad option, try my watermelon and feta salad – it’s another summer favorite!
Storage and Reheating Your Cucumber Caprese Salad
So, what if you happen to have leftovers? Lucky you! This salad is best eaten fresh, but it does store okay for a day or so. Just pop it into an airtight container in the fridge. Things might get a little watery as the cucumbers and tomatoes release more liquid, and the mozzarella can get a bit firmer, but it’s still totally yummy. Since it’s a no-cook salad, there’s really nothing to reheat here – just enjoy it chilled!
Frequently Asked Questions about Cucumber Caprese Salad
Can I use a different type of mozzarella in this cucumber caprese salad?
Absolutely! While fresh mozzarella is best for that creamy, melt-in-your-mouth quality, you can use small mozzarella balls (like ciliegine or bocconcini) if you’re short on time. Just drain them well! Some folks even like to use fresh mozzarella pearls. For a firmer cheese, shredded fresh mozzarella can work, but it won’t have quite the same luxurious texture. Just drain it well to avoid a watery salad!
What’s the best way to slice the cucumbers for this caprese salad?
I usually go for thin slices, about a quarter-inch thick, using a sharp knife or even a mandoline if you have one! This gives you a nice bite without being too chunky. You can also slice them into half-moons if you prefer. The key is consistency so everything mixes well and looks pretty. If you find your cucumbers a bit watery, a little salt and a quick pat dry can help!
Is it okay to add other ingredients to this tomato mozzarella salad?
Oh, definitely! This salad is a perfect canvas. Feel free to add some thinly sliced red onion for a little zing, or maybe some Kalamata olives for a briny kick. A sprinkle of red pepper flakes can add a nice touch of heat, too. Some people even toss in some grilled chicken or shrimp to make it a full meal. And if you’re looking for other salad ideas, check out my tips on using apple cider vinegar, it can add a nice bright note!
How far in advance can I prepare this cucumber caprese salad?
You can definitely prep the components ahead of time! Slice your cucumbers, halve your tomatoes, and slice your mozzarella a few hours in advance and keep them in separate containers in the fridge. Tear or chop your basil right before you’re ready to assemble. Then, just toss everything together with the oil and glaze at the last minute to keep it super fresh and prevent the basil from wilting or the mozzarella from getting tough.
Nutritional Information for Cucumber Caprese Salad
Now, I’m not a nutritionist or anything, but based on what goes into this fresh salad, here’s a rough idea of what you’re looking at per serving. Keep in mind, this is an estimate, and it can totally change depending on the exact brands you use and how much you drizzle of that yummy olive oil and balsamic glaze! It’s a pretty balanced little dish, full of good stuff. You can find some other great healthy recipe ideas over here, and if you’re thinking about weight loss recipes, this might help too!
Approximate Nutrition Per Serving:
- Calories: Around 250
- Fat: Roughly 20g (mostly healthy fats from olive oil and mozzarella!)
- Saturated Fat: About 8g
- Carbohydrates: About 10g
- Sugar: Around 5g
- Protein: About 10g
- Sodium: Around 300mg
Share Your Cucumber Caprese Salad Creations!
Okay, now it’s YOUR turn to shine! I absolutely *love* seeing how you all make these recipes your own. Did you add a little something extra? What did you serve it with? Snap a pic and tag me, or better yet, tell me all about it in the comments below! I promise I read ’em all. You can also find out more about me, or reach out directly if you have questions. Your feedback really makes my day!
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Zero Carb Yogurt Bread
- Total Time: 65 min
- Yield: 1 loaf 1x
- Diet: Low Carb
Description
A simple recipe for a bread made with zero carb ingredients.
Ingredients
- 2 cups plain Greek yogurt
- 4 large eggs
- 1/2 cup almond flour
- 1/4 cup psyllium husk powder
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, whisk together the Greek yogurt and eggs until smooth.
- In a separate bowl, combine the almond flour, psyllium husk powder, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a crispier crust, you can bake the bread for an additional 5-10 minutes.
- Store cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg
Keywords: zero carb bread, keto bread, low carb bread, yogurt bread, almond flour bread, psyllium husk bread
Cucumber Caprese Salad
- Total Time: 15 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing salad with cucumbers, tomatoes, and mozzarella.
Ingredients
- 2 cucumbers, sliced
- 1 pint cherry tomatoes, halved
- 8 oz fresh mozzarella, sliced
- 1/4 cup fresh basil leaves
- 2 tbsp olive oil
- 1 tbsp balsamic glaze
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl, combine sliced cucumbers, halved cherry tomatoes, and sliced fresh mozzarella.
- Tuck fresh basil leaves among the ingredients.
- Drizzle with olive oil and balsamic glaze.
- Season with salt and black pepper.
- Gently toss to combine.
- Serve immediately.
Notes
- For best results, use fresh, high-quality ingredients.
- Chill the salad for 15-20 minutes before serving for a cooler taste.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad
- Method: No Cook
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: cucumber caprese salad, tomato mozzarella salad, fresh basil salad, summer salad, easy salad recipe