Cucumber Caprese Salad Recipe (2024)

A beautiful and delicious take on a traditional Caprese Salad, this Cucumber Caprese Salad Recipe is a perfect side dish with steak, burgers, turkey legs, barbecue chicken, and more! Easy to make, this Cucumber Caprese Salad recipe is loaded with sweet, fresh vegetables. Try it today!

Cucumber Caprese Salad Recipe

Hubby came up with this idea years ago using the bounty that came from our CSA. It is a simple recipe that is easy to put together. It is an awesome use of fresh vegetables, great any time of year!!

We make this all. the. time. I make it at least twice per week in the summer as we usually have a load of fresh cukes, fresh tomatoes, fresh oregano, and fresh basil growing in my garden. I just make certain I chop up the fresh basil fine and substitute it for the dry basil in the recipe.

We also make this fairly regularly in the winter as cucumbers are reasonably priced, and there is always some sort of tomato on sale. While I like cherry tomatoes best in this recipe, I will cut up beefsteak, hothouse, Roma, etc into small bite-sized pieces and use them – especially when on sale!

Tips for making Cucumber Caprese Salad Recipe:

● Do not be afraid to change the quantities of anything. Like balsamic vinegar? Add more! Like cucumbers? Add more. This recipe is very forgiving and I play with the quantities and ratios constantly.

● Sometimes a dash of salt to taste once served really hits the spot. Hubby adds salt to his serving most of the time, which I seldom do. As always, it is a matter of taste.

● This past year I froze my harvested basil and used it over the winter and spring in out cucumber Caprese salads. I also substitute fresh basil in the summer.

● Hubby says to scrape a fork over the peeled cucumber to get out the bitterness. He learned this from his mother. While he’s never been completely convinced this is true, aesthetically it does look very nice.

● Have a big crowd? This recipe doubles and triples beautifully. Just be aware of your container size for mixing.

● This will keep well for a few days in the fridge. About day three the mozzarella starts to get really soft, so try not to let it go past them.

If you are looking for a great summer side dish you might want to try this old fashioned creamy cucumber salad or perhaps this bok choy and snow peas sauté!

Cucumber Caprese Salad Ingredients:

Ingredients:

● 2 TBSP Olive Oil
● 1 TBSP Balsamic Vinegar
● 1 TBSP Dried Oregano
● 1 TBSP Dried Basil
● Dash Salt
● Dash Pepper
● 1 Cucumber Peeled, Skin Scraped w/Fork and Sliced Thin and Diced
● 1½ cups Cherry Tomatoes quartered
● 8oz Fresh Mozzarella
● ½ Large Red Onion Diced

Cucumber Caprese Salad Mise en Place:

● Small Bowl
● Medium Bowl
● Peeler
● Cutting Board
● Knife
● Measuring Cup
● Measuring Spoons

Cucumber Caprese Salad Directions:

● In a small bowl mix together olive oil, balsamic vinegar, dried oregano, dried basil and a dash of salt and pepper; set aside.

● Peel washed cucumber, scrap the skin with a fork up and down a few times. Slice thin and dice. Add to a medium sized bowl.

● Quarter washed cherry tomatoes. Add to the bowl with the cucumbers.

● Thinly slice and dice your red onion (if you do not like onion, feel free to omit it from the recipe). Add to bowl with cucumbers and tomatoes.

● Slice mozzarella into bite-sized pieces (or use pearl-sized mozzarella balls). Add to bowl with cucumbers, tomatoes and red onion.

● Pour marinade over vegetables and cheese; mix well.
● Allow it to sit for 10 minutes before serving.
● Makes 4 servings of Cucumber Caprese Salad

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