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Easy cucumber caprese salad in a white serving bowl with cherry tomatoes, mozzarella, cucumber, and fresh basil

Easy Cucumber Caprese Salad

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Prep Time 15 minutes
Servings 4

Ingredients
  

For the Marinade:

  • 2 tbsp olive oil (extra virgin recommended)
  • 1 tbsp balsamic vinegar (good quality aged vinegar preferred)
  • 1 tbsp dried basil (or 3 tbsp fresh basil, chopped)
  • 1 tbsp dried oregano
  • Pinch of salt
  • Pinch of black pepper

For the Salad:

  • 1 cucumber, peeled, fork-scored, and diced into ½-inch pieces
  • 1½ cups cherry tomatoes, quartered
  • 8 oz fresh mozzarella, cherry-sized balls halved (or torn into bite-sized pieces)
  • ½ large red onion, finely chopped
  • Optional: fresh basil leaves, torn or chiffonaded, for garnish

Instructions
 

  • Make the marinade. In a small bowl, whisk together the olive oil, balsamic vinegar, dried oregano, dried basil, salt, and pepper until well combined. Set aside.
  • Prep the cucumber. Peel the cucumber, then run a fork along the outside to score it. Slice thinly, then dice into ½-inch pieces. Add to a medium mixing bowl.
  • Add tomatoes and onion. Quarter the cherry tomatoes and add them to the bowl. Finely chop the red onion and add it as well.
  • Add the mozzarella. Halve the mozzarella balls (or tear a larger ball into bite-sized pieces) and add to the bowl. Gently mix to distribute evenly.
  • Dress and marinate. Pour the marinade over the salad ingredients and toss gently until everything is evenly coated. Let the salad rest for 10 minutes before serving to allow the flavors to meld.
  • Garnish and serve. Top with fresh basil leaves if using, and serve immediately.

Notes

  • To prevent a watery salad, salt the diced cucumber and let it drain in a colander for 15–20 minutes before mixing.
  • Pat fresh mozzarella dry with paper towels before cutting to remove excess liquid.
  • Do not add the dressing until just before serving if making ahead.
  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • For make-ahead prep: store all ingredients separately in the fridge and combine right before serving.
  • Dressing can be made up to 3 days in advance and stored in a sealed jar in the fridge.

Estimated Nutrition (whole recipe, without optional ingredients)

  • Calories: 500–600
  • Protein: 20–25g
  • Fat: 35–40g
  • Carbohydrates: 40–50g