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Cucumber Caprese Salad

Cucumber caprese salad is a quick Italian-American side with thick cucumber rounds layered with ripe tomatoes, fresh mozzarella, and basil. Finish with olive oil and a glossy balsamic glaze that pools into every layer for a fresh, juicy bite.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 360
Ingredients Method Notes

Ingredients
  

Cucumber caprese salad
  • 2 large English cucumbers Sliced into 1/3-inch rounds
  • 2 cup cherry tomatoes Halved, or use 3 medium tomatoes sliced
  • 8 oz fresh mozzarella Sliced or pearl size
  • 0.25 cup fresh basil leaves Use generously
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic glaze
  • 1 flaky sea salt To taste
  • 1 cracked black pepper To taste

Method
 

Build the layered salad
  1. Arrange cucumber rounds on a large serving platter or plate in an overlapping pattern.
  2. Tuck tomato slices or halves between the cucumber rounds.
  3. Place fresh mozzarella slices or pearls throughout the arrangement, distributing them evenly.
  4. Scatter fresh basil leaves generously over the entire salad.
  5. Drizzle extra-virgin olive oil evenly over everything so it seeps into the layers.
  6. Drizzle balsamic glaze in an artistic pattern across the top.
  7. Finish with flaky sea salt and cracked black pepper to taste and serve immediately.

Notes

Pro tip: slice cucumbers to about 1/3-inch so they stay crisp after assembly, and slice/halve tomatoes right before layering to reduce watery pooling. Refrigerate leftovers up to 1 day; the cucumbers soften but it’s still tasty—avoid freezing. For a lighter option, use part-skim mozzarella or low-sodium balsamic glaze if you want to cut calories and sodium.