The first time I tossed together this cucumber Caprese salad, the crunch of the cucumber and the creamy mozzarella had me hooked. There’s just something so refreshing about it—especially when you’re looking for a no lettuce lunch that’s light, vibrant, and honestly a little bit addictive. Picture this: juicy tomatoes, crisp cucumber slices, silky mozzarella, and fragrant basil leaves, all drizzled with silky olive oil and a tangy hint of balsamic. It’s not your average Caprese, and it’s definitely not another boring desk salad.
I actually came up with this cucumber Caprese salad on a hot summer day when my garden basil was going wild and, you know, I really didn’t want another leafy salad wilting in my lunchbox. My kids? They’re not huge on lettuce, but they’ll devour a bowl of this in minutes. It’s fresh, it’s easy, and you don’t need to fuss with a big grocery list or tricky techniques. If you love the classic flavors of Caprese but want something a little crunchier and lighter, this is the perfect recipe.
After making this salad at least a dozen times (and tweaking little things like the slice thickness and vinegar amount), I can honestly say it’s become my go-to when I want something healthy but not boring. As a busy home cook who’s always looking for quick wins, this cucumber Caprese salad is a true lunchtime hero—whether you’re feeding picky kids, meal prepping for work, or just need a speedy side for a weeknight dinner. If you’re looking for a new favorite salad, this is it.
Why You’ll Love This Cucumber Caprese Salad Recipe
- Quick & Easy: You can whip up this cucumber Caprese salad in just 15 minutes—no fancy prep required. Perfect for those days when you don’t want to spend forever in the kitchen.
- Simple Ingredients: Everything you need is probably already in your fridge or pantry. It’s all about fresh produce and a few pantry staples.
- No Lettuce Needed: Say goodbye to soggy greens! This no lettuce lunch idea is crisp, cool, and totally refreshing.
- Perfect for Any Occasion: Brunch, picnics, potlucks, or a quick weekday lunch—honestly, it fits just about anywhere.
- Crowd-Pleaser: Even my lettuce-hating kiddos love this one. It’s a hit with adults and kids alike, which is pretty rare for a salad!
- Unbeatable Flavor: The combo of juicy tomatoes, crunchy cucumber, creamy mozzarella, and that basil punch is just plain irresistible. And the balsamic drizzle? Chef’s kiss.
What really sets this cucumber Caprese salad apart is the texture. Slicing the cucumber just right (not too thin, not too thick) gives it a nice crunch that you don’t get with regular Caprese. Plus, the cucumber soaks up the dressing, making every bite super flavorful. I’ve tried swapping in different vinegars and even skipping the basil once (don’t do it—the basil is magic), but the classic Caprese flavors with cucumber are always my favorite. It’s one of those recipes that feels special but takes almost no effort. Great for impressing guests or just making lunch less…blah. Trust me—once you try it, you’ll be hooked too.
Ingredients Needed
This cucumber Caprese salad recipe is all about fresh, quality ingredients. You don’t need anything fancy, but the flavors really shine when you pick the best produce you can find. Here’s what you’ll need:
- Cucumbers – 2 medium (about 10 oz/280g), sliced into thin rounds (Persian or English cucumbers work best for fewer seeds and less bitterness)
- Cherry or Grape Tomatoes – 1½ cups (225g), halved (look for colorful varieties for extra eye appeal)
- Fresh Mozzarella Balls – 1 cup (150g), drained (ciliegine or bocconcini, cut in half if large; I like BelGioioso brand for super creamy texture)
- Fresh Basil Leaves – ½ cup loosely packed, torn or thinly sliced (don’t skip the fresh basil—it makes all the difference)
- Extra Virgin Olive Oil – 2 tablespoons (30ml) (choose a peppery, fruity oil for best flavor)
- Balsamic Vinegar – 1 tablespoon (15ml) (aged balsamic is lovely, but any good-quality vinegar will do)
- Kosher Salt – ¼ teaspoon (or to taste; flaky sea salt is a nice finishing touch)
- Freshly Ground Black Pepper – ⅛ teaspoon (or to taste)
- Optional: Crushed red pepper flakes or a drizzle of balsamic glaze for extra zing
Ingredient Tips:
- Cucumbers: If you only have regular cucumbers, peel and seed them first for best texture. Persian or English cucumbers are less watery and have thin skins, so they’re my first pick every time.
- Tomatoes: Out of cherry tomatoes? Use any ripe, juicy tomato—just chop into bite-sized pieces.
- Mozzarella: If you can’t find mini mozzarella balls, cut a large fresh mozzarella into ½-inch cubes. For dairy-free, sub with vegan mozzarella or even avocado chunks.
- Vinegar: Try white balsamic for a lighter look, or lemon juice for a brighter twist.
- Add-ins: Sometimes I toss in a handful of thinly sliced red onion or a few olives for extra punch. Totally optional but fun if you’re feeling adventurous.
Honestly, I’ve made this with whatever tomatoes I have on hand and it’s always delicious. The real key is using fresh basil and good olive oil—that’s what gives this cucumber Caprese salad its signature flavor.
Equipment Needed
- Cutting Board: For prepping cucumbers, tomatoes, and mozzarella. I like a large, non-slip board for space.
- Sharp Knife: A good chef’s knife or serrated knife makes clean, even slices (especially for those slippery tomatoes!).
- Mixing Bowl: A medium to large bowl for tossing everything together. Glass or stainless steel both work well.
- Measuring Spoons: For the olive oil and vinegar. Honestly, I usually eyeball it, but measuring ensures you get the balance just right.
- Salad Tongs or Serving Spoon: For mixing and serving without crushing the delicate mozzarella.
If you don’t have a fancy salad bowl, no worries—a regular mixing bowl will do the trick. I’ve even used a baking dish in a pinch! Just make sure your knife is sharp for those even cucumber rounds—dull blades can squish the veggies. And, if you’re prepping ahead, a good airtight container keeps everything crisp until you’re ready to eat.
Preparation Method
- Slice the Cucumbers: Wash and dry 2 medium cucumbers (about 10 oz/280g). Slice into thin rounds, about ¼ inch (0.5 cm) thick. If using regular cucumbers, peel and scoop out the seeds with a spoon before slicing. Tip: Lay the slices flat to check for seediness. If they’re super watery, pat dry with a paper towel. (Time: 2-3 minutes)
- Halve the Tomatoes: Rinse 1½ cups (225g) cherry or grape tomatoes and cut each in half. If using larger tomatoes, chop into bite-sized chunks. Look for juicy, ripe tomatoes for best flavor. (Time: 2 minutes)
- Prep the Mozzarella: Drain 1 cup (150g) mini mozzarella balls (ciliegine or bocconcini). If they’re larger than cherry tomatoes, cut them in half. For large mozzarella, dice into ½-inch cubes. (Time: 1-2 minutes)
- Tear or Slice the Basil: Wash and dry ½ cup basil leaves. Stack a few leaves, roll them up, and slice thinly (chiffonade), or simply tear them by hand for a rustic look. Basil bruises easily—use a gentle touch! (Time: 1 minute)
- Combine Ingredients: In a large mixing bowl, add the cucumber slices, halved tomatoes, mozzarella, and basil. Don’t overmix, or the mozzarella can break apart. (Time: 1 minute)
- Dress the Salad: Drizzle with 2 tablespoons (30ml) extra virgin olive oil and 1 tablespoon (15ml) balsamic vinegar. Sprinkle over ¼ teaspoon kosher salt and ⅛ teaspoon black pepper. I like to start with half the dressing, toss, and then add more to taste. (Time: 1 minute)
- Toss and Taste: Gently toss the salad until everything is evenly coated. Taste and adjust salt, pepper, or vinegar as needed. If you want extra zing, add a pinch of red pepper flakes or a swirl of balsamic glaze. (Time: 1 minute)
- Serve or Chill: Serve immediately, or cover and chill for up to 1 hour. If making ahead, add the basil just before serving so it stays fresh and bright.
Preparation Notes: Don’t let the salad sit too long after dressing or the cucumbers can get soggy. If you want to prep ahead, keep the veggies, cheese, and dressing separate until ready to serve. Sometimes, if my basil looks wilted, I perk it up in a glass of cold water for 10 minutes before slicing—works like a charm!
Cooking Tips & Techniques
- Use the freshest ingredients you can find. Good cucumbers, ripe tomatoes, and real-deal mozzarella make all the difference.
- Don’t overdress: Too much oil or vinegar can drown the salad and make it watery. Start light—you can always add more!
- Slice evenly: Try to keep cucumber and tomato pieces about the same size for the best texture and presentation (I learned the hard way that uneven cuts make for a weird bite).
- Salt at the end: Adding salt too early will draw out moisture from the veggies. Wait until just before serving to keep everything crisp.
- Keep basil fresh: Fresh basil wilts quickly. Tear or slice just before tossing, and always add it last.
- Work quickly: Once you start slicing, this salad comes together fast. If I’m meal prepping, I keep everything separate and assemble last-minute.
- Watch for sogginess: If you’re packing for lunch, bring the dressing in a separate container and toss just before eating.
- Try different oils or vinegars: I sometimes use lemon olive oil or white balsamic for a fun twist. It’s okay to play around with flavors!
I’ll admit, I once made the mistake of piling on too much dressing and ended up with a soggy mess. Lesson learned: less is more, and you can always drizzle a little extra at the table. For a picnic, pack the basil and dressing separately and toss right before serving—your salad will taste garden-fresh every time!
Variations & Adaptations
- Low-Carb Swap: Skip the balsamic vinegar and use a squeeze of lemon juice for a carb-free version. Still tangy and just as refreshing.
- Vegan Version: Swap mozzarella with your favorite plant-based cheese or use creamy avocado chunks. I’ve tried both and the salad stays creamy and satisfying.
- Seasonal Add-Ins: Add fresh peaches or strawberries in the summer for a sweet twist. In winter, try roasted red peppers or marinated artichokes for extra depth.
- Grilled Variation: Grill the cucumber slices and tomatoes briefly for a smoky flavor before tossing with the rest of the salad. It’s amazing at backyard barbecues!
- Allergen-Friendly: For nut allergies, this recipe is naturally nut-free. For dairy allergies, use a vegan mozzarella or toss in extra veggies.
- Spicy Lovers: My husband likes a sprinkle of chili flakes or a drizzle of chili oil. If you love heat, it’s a fun way to jazz things up.
Personally, I love adding diced ripe peaches in July—sounds weird, but the sweet and savory combo is so good. If you want to make this cucumber Caprese salad your own, don’t be afraid to play with the herbs (mint is surprisingly nice!) or swap in different cheeses. It’s kind of impossible to mess up.
Serving & Storage Suggestions
Serving: Serve this cucumber Caprese salad chilled or at cool room temperature for the freshest flavors. It looks gorgeous on a wide platter or in a pretty glass bowl, layered with extra basil on top. I love pairing it with simple grilled chicken, crusty bread, or chilled sparkling water with lemon. It’s a perfect side for pasta night or as the star of a light lunch spread.
Storage: If you have leftovers, store in an airtight container in the fridge for up to 2 days. The cucumber will get softer over time, but the flavors meld and it’s still delicious. For best texture, keep the dressing and basil separate if you’re meal prepping, and toss everything together just before eating.
Reheating: No need! This salad is best served cold or at room temperature. If it’s been in the fridge, give it a quick toss and maybe add a little extra basil or a fresh drizzle of oil before serving. The flavors actually deepen after a few hours, so it’s a great make-ahead option for parties or potlucks.
Nutritional Information & Benefits
This cucumber Caprese salad is naturally gluten-free and packs a punch of nutrition thanks to all those fresh veggies. A serving (about 1 cup/150g) has roughly:
- Calories: 120
- Protein: 5g
- Carbs: 8g
- Fat: 8g
- Fiber: 2g
Cucumbers are hydrating and low in calories, tomatoes bring vitamin C and antioxidants, and fresh mozzarella adds protein and calcium. If you’re watching sodium, just go easy on the salt or use a lower-salt mozzarella. For folks with dairy allergies, swap in avocado or a dairy-free cheese. I love that this salad fits into low-carb, vegetarian, and Mediterranean diets. It’s a tasty way to sneak in more veggies, and it always makes me feel good after eating it—light, energized, and satisfied without any heaviness.
Conclusion
If you’ve been searching for an easy, no lettuce lunch idea that actually tastes exciting, this cucumber Caprese salad is it. It’s crisp, creamy, bursting with summer flavor, and takes just minutes to make. I love that it’s endlessly adaptable—make it vegan, spice it up, or add your own twist. Every time I whip up a bowl, I remember why it’s become a family staple: simple, fresh, and always a hit. Give this recipe a try, and let me know how you make it your own! Share your favorite add-ins or tag me on Pinterest so I can see your crunchy Caprese creations. Here’s to lunches that are never boring again—dig in and enjoy.
FAQs About Cucumber Caprese Salad
Can I make cucumber Caprese salad ahead of time?
Yes! Slice the veggies and cheese up to a day ahead, but keep the dressing and basil separate. Toss everything together just before serving for the best crunch and flavor.
What kind of cucumber works best?
English or Persian cucumbers are my top picks—they’re crisp, less watery, and have thin skins. If using regular cucumbers, peel and seed them for a better texture.
Can I use store-bought mozzarella slices?
Absolutely. Just cut them into bite-sized pieces. Mini mozzarella balls (ciliegine or bocconcini) are easiest, but any fresh mozzarella works.
How do I keep the salad from getting soggy?
Don’t add salt or dressing until just before serving. For meal prep, pack veggies and cheese separately from dressing and basil, then toss right before eating.
What can I serve with cucumber Caprese salad?
It’s great with grilled chicken, fish, crusty bread, or as a refreshing side to pasta. For a light lunch, I sometimes add chickpeas or avocado for extra staying power.
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Cucumber Caprese Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
This Cucumber Caprese Salad is a crisp, refreshing twist on the classic Caprese, swapping lettuce for crunchy cucumbers and tossing with juicy tomatoes, creamy mozzarella, and fresh basil. It’s a quick, no-lettuce lunch or side dish that’s light, vibrant, and full of summer flavor.
Ingredients
- 2 medium cucumbers (about 10 oz), sliced into thin rounds (Persian or English cucumbers preferred)
- 1 1/2 cups cherry or grape tomatoes, halved
- 1 cup fresh mozzarella balls (ciliegine or bocconcini), drained and halved if large
- 1/2 cup loosely packed fresh basil leaves, torn or thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon kosher salt (or to taste)
- 1/8 teaspoon freshly ground black pepper (or to taste)
- Optional: Crushed red pepper flakes or a drizzle of balsamic glaze
Instructions
- Wash and dry the cucumbers. Slice into thin rounds, about 1/4 inch thick. If using regular cucumbers, peel and seed them before slicing.
- Rinse the cherry or grape tomatoes and cut each in half. If using larger tomatoes, chop into bite-sized pieces.
- Drain the mozzarella balls. If they are larger than the tomato halves, cut them in half. For large mozzarella, dice into 1/2-inch cubes.
- Wash and dry the basil leaves. Stack, roll, and slice thinly (chiffonade) or tear by hand.
- In a large mixing bowl, combine cucumber slices, halved tomatoes, mozzarella, and basil. Toss gently to mix.
- Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and black pepper.
- Gently toss the salad until evenly coated. Taste and adjust seasoning as needed. Add red pepper flakes or balsamic glaze if desired.
- Serve immediately, or cover and chill for up to 1 hour. If making ahead, add basil just before serving.
Notes
For best texture, use English or Persian cucumbers and add salt and dressing just before serving. Keep basil and dressing separate if prepping ahead. Try adding peaches, strawberries, or grilled veggies for a twist. Vegan mozzarella or avocado can be substituted for dairy-free diets.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: About 1 cup (150g) per serving
- Calories: 120
- Sugar: 4
- Sodium: 200
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 2
- Protein: 5
Keywords: cucumber caprese salad, no lettuce salad, easy lunch, summer salad, vegetarian, gluten-free, healthy salad, mozzarella, basil, tomato salad
