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

Scale

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