I’m sharing a quick Caprese Salad With Cucumber that highlights five ingredients, fresh cucumber, tomato, basil, mozzarella and a simple balsamic glaze, with the option to add pasta to turn it into a pasta salad.

Jump to Recipe

I keep coming back to my version of Caprese Salad With Cucumber because it somehow feels both lazy and a little fancy. I toss together slices of English cucumber with soft fresh mozzarella balls and watch how they change when you let them sit a few minutes, the texture shifts and flavors sneak up on you.

It looks simple but there is a trick to getting that perfect pop in every bite, and yep I mess it up sometimes but when it works you wont stop eating it. Perfect for a quick summer plate or a last minute guest surprise.

Ingredients

Print Recipe (No Advertisments)

Cucumber: Crisp, watery, low calorie, small fiber kick and vitamin K, keeps salad light.
Tomatoes: Juicy, sweet-tart, packed with vitamin C and lycopene, brightens flavor and color.
Mozzarella: Soft, milky, good protein and calcium, adds creamy richness and mild saltiness.
Basil: Fragrant herb, vitamin A and antioxidants, gives herbal pop and freshness to bites.
Balsamic glaze: Concentrated sweet and tangy vinegar, a little goes far, adds glossy sweetness.
Extra virgin olive oil: Heart friendly monounsaturated fats, silky mouthfeel, enhances flavors without overpowering.
Optional pasta: Adds carbs for energy, bulk and satiety, makes salad more like a meal.

Ingredient Quantities

1 large English cucumber (about 12 to 16 ounces), sliced or diced

1 pint cherry or grape tomatoes, halved or about 2 cups chopped

8 ounces fresh mozzarella balls (bocconcini), halved or 1 cup diced mozzarella

1 packed cup fresh basil leaves torn or roughly chopped

3 tablespoons balsamic glaze or reduced balsamic vinegar

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt plus more to taste

1/4 teaspoon freshly ground black pepper or to taste

Optional 8 ounces short pasta like rotini or penne, cooked and cooled

Optional 1/4 small red onion, thinly sliced

How to Make this

Print Recipe (No Advertisments)

1. Slice or dice 1 large English cucumber to about the same size as your tomatoes, put the pieces in a colander, sprinkle with 1/2 teaspoon kosher salt, toss and let drain for 10 minutes then pat dry with paper towels so the salad isnt watery.

2. Halve 1 pint cherry or grape tomatoes, halve or dice 8 ounces bocconcini (or cube 1 cup mozzarella) and gently pat the cheese dry, tear about 1 packed cup fresh basil leaves with your hands instead of chopping so they dont bruise.

3. If using the optional 8 ounces short pasta, cook to al dente per package directions, drain and rinse under cold water to stop cooking, toss with a little olive oil so it doesnt stick and let cool.

4. Thinly slice the optional 1/4 small red onion if using, rinse quickly under cold water to take some bite off if you want milder flavor, then add to your mixing bowl.

5. In a large bowl combine the cucumber, tomatoes, mozzarella, basil, red onion and the cooled pasta if using; try not to overmix or the tomatoes will burst.

6. Drizzle 2 tablespoons extra virgin olive oil over everything, sprinkle 1/4 teaspoon freshly ground black pepper, then gently toss to combine, taste and add more kosher salt or pepper if needed.

7. Add 3 tablespoons balsamic glaze but dont dump it all at once, drizzle half, toss and then add more to taste so it doesnt overpower the salad.

8. Let the salad sit 10 to 15 minutes at room temp or chill up to 30 minutes so the flavors marry, but dont let it sit too long or the cucumbers get soggy.

9. Give it one last gentle toss before serving, garnish with a few extra basil leaves and another light drizzle of glaze if you like, serve cold or room temp.

Equipment Needed

1. Cutting board, roomy so you can work without crowding
2. Sharp chef’s knife for slicing, halving and dicing
3. Colander to drain the cucumbers and the pasta if using
4. Large mixing bowl, big enough so tomatoes dont get squished
5. Paper towels or a clean kitchen towel to pat cheese and cucumbers dry
6. Measuring spoons (tablespoon, 1/2 tsp, 1/4 tsp) for oil salt and pepper
7. Silicone spatula or wooden spoon for gentle tossing
8. Large pot for cooking pasta, if you choose to include it
9. Salad servers or tongs and a small spoon for drizzling the balsamic glaze

FAQ

Q: Can I make this ahead of time?

Yes, but do it in parts. Slice cucumbers and tomatoes a few hours ahead, salt the cucumbers and drain them, and keep the mozzarella and basil separate until about 30 minutes before serving. If using pasta, cook, cool and toss with a little olive oil, then chill. Fully assembled it’s best within 2 to 4 hours for peak texture, up to about 24 hours if you must.

Q: How do I stop the salad from getting watery?

Salt the cucumber slices and let them sit 10 to 15 minutes, then blot with paper towels. Drain the mozzarella well in a colander. Don’t dress the salad until just before serving, and if you used seeded cucumbers remove the seeds first.

Q: I don’t have balsamic glaze. What can I use instead?

No problem. Use regular balsamic vinegar with a teaspoon of honey or maple syrup, or simmer balsamic until it reduces to a syrupy glaze. For a brighter twist, lemon juice plus a touch of honey works too.

Q: How do I turn this into a pasta salad and how much pasta should I add?

Add about 8 ounces short pasta (rotini or penne) cooked, cooled and tossed with 1 tablespoon olive oil so it won’t clump. Mix pasta with cucumbers, tomatoes and mozzarella but add basil right before serving so it doesnt wilt. Adjust dressing to taste since pasta soaks up oil.

Q: Can I swap ingredients or make this dairy free?

Yep. Use vegan mozzarella or marinated tofu for dairy free. Swap basil for arugula or mint if you want a different flavor. If you hate raw red onion, soak thin slices in cold water for 10 minutes or quick-pickle them for milder bite.

Q: How should I store leftovers and how long will they keep?

Store in an airtight container in the fridge. If undecorated and dressing kept separate it can last up to 48 hours, but texture drops after 24 hours — cucumbers get soggy and basil browns. Before serving again, drain any excess liquid and give it a quick toss.

Cucumber Caprese Salad (or Pasta Salad!) Recipe Substitutions and Variations

(English cucumber) Swap for Persian cucumbers or thinly sliced zucchini. Use same volume, and if either seems watery salt lightly and drain for 10 minutes so the salad doesn’t get soggy.
(Fresh mozzarella) Use burrata for a creamier, richer bite — tear 8 ounces into pieces — or crumble about 6 ounces of feta for a tangy, saltier version; if you pick feta, cut back on added salt.
(Balsamic glaze) Substitute 2 tablespoons good balsamic vinegar mixed with 1 teaspoon honey or maple syrup and simmer a minute to thicken, or try 1 tablespoon pomegranate molasses for a fruitier sweet-tart finish.
(Fresh basil) Swap in fresh mint for a bright lift or a handful of arugula for peppery bite; use roughly the same packed volume but chop mint a bit finer so it distributes evenly.

Pro Tips

– Pick the best tomatoes you can find, cause they carry most of the flavor. If yours are kinda bland, a tiny pinch of sugar or a quick squeeze of lemon will wake them up, dont overdo it though.

– Treat the mozzarella like it’s delicate: pat it super dry then toss it separately with a little olive oil and a tiny pinch of salt before adding it to the salad. That keeps the balls from falling apart and stops them from watering everything down.

– If you want extra-crisp cucumbers try a quick ice bath for 5 minutes after slicing, then drain well. It firms them up more than just salting, so the salad stays crunchy longer.

– Add contrast, cause texture makes a boring salad sing. Toasted pine nuts, chopped almonds, or crispy chickpeas give a nice crunch, and finish with a few flakes of coarse salt and fresh cracked pepper right before serving.

Cucumber Caprese Salad (or Pasta Salad!) Recipe

Recipe by Jessica Freneli

0.0 from 0 votes

Servings

servings

Calories

272

kcal

Equipment: 1. Cutting board, roomy so you can work without crowding
2. Sharp chef’s knife for slicing, halving and dicing
3. Colander to drain the cucumbers and the pasta if using
4. Large mixing bowl, big enough so tomatoes dont get squished
5. Paper towels or a clean kitchen towel to pat cheese and cucumbers dry
6. Measuring spoons (tablespoon, 1/2 tsp, 1/4 tsp) for oil salt and pepper
7. Silicone spatula or wooden spoon for gentle tossing
8. Large pot for cooking pasta, if you choose to include it
9. Salad servers or tongs and a small spoon for drizzling the balsamic glaze

Ingredients

1 large English cucumber (about 12 to 16 ounces), sliced or diced
1 pint cherry or grape tomatoes, halved or about 2 cups chopped
8 ounces fresh mozzarella balls (bocconcini), halved or 1 cup diced mozzarella
1 packed cup fresh basil leaves torn or roughly chopped
3 tablespoons balsamic glaze or reduced balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper or to taste
Optional 8 ounces short pasta like rotini or penne, cooked and cooled
Optional 1/4 small red onion, thinly sliced

Directions

Slice or dice 1 large English cucumber to about the same size as your tomatoes, put the pieces in a colander, sprinkle with 1/2 teaspoon kosher salt, toss and let drain for 10 minutes then pat dry with paper towels so the salad isnt watery.
Halve 1 pint cherry or grape tomatoes, halve or dice 8 ounces bocconcini (or cube 1 cup mozzarella) and gently pat the cheese dry, tear about 1 packed cup fresh basil leaves with your hands instead of chopping so they dont bruise.
If using the optional 8 ounces short pasta, cook to al dente per package directions, drain and rinse under cold water to stop cooking, toss with a little olive oil so it doesnt stick and let cool.
Thinly slice the optional 1/4 small red onion if using, rinse quickly under cold water to take some bite off if you want milder flavor, then add to your mixing bowl.
In a large bowl combine the cucumber, tomatoes, mozzarella, basil, red onion and the cooled pasta if using; try not to overmix or the tomatoes will burst.
Drizzle 2 tablespoons extra virgin olive oil over everything, sprinkle 1/4 teaspoon freshly ground black pepper, then gently toss to combine, taste and add more kosher salt or pepper if needed.
Add 3 tablespoons balsamic glaze but dont dump it all at once, drizzle half, toss and then add more to taste so it doesnt overpower the salad.
Let the salad sit 10 to 15 minutes at room temp or chill up to 30 minutes so the flavors marry, but dont let it sit too long or the cucumbers get soggy.
Give it one last gentle toss before serving, garnish with a few extra basil leaves and another light drizzle of glaze if you like, serve cold or room temp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.