Cucumber Caprese Salad

Cucumber caprese salad with thick cucumber rounds and ripe tomato slices layered with fresh mozzarella and basil, then finished with olive oil pooling and a glossy balsamic glaze. This easy summer salad has a spiral-like, alternating pattern for crisp-tender crunch in every bite.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Side Dish

Cuisine: Italian-American

Calories: 420

Ingredients Method Notes

Ingredients

Cucumber caprese salad ingredients

2 English cucumbers Slice into 1/3-inch rounds.
2 cup cherry tomatoes Halve; alternatively use 3 medium tomatoes, sliced.
8 oz fresh mozzarella Slice or use pearl size.
0.25 cup fresh basil leaves Use generously.
3 tbsp extra-virgin olive oil Drizzle evenly over the salad.
2 tbsp balsamic glaze Drizzle in an artistic pattern.
flaky sea salt To taste, for finishing.
cracked black pepper To taste, for finishing.

Method

Build the salad

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

Notes

Pro tip: keep the cucumbers and tomatoes dry before assembling so the oil and balsamic glaze stay glossy rather than watery. Store leftovers in an airtight container in the refrigerator up to 1 day; the cucumbers soften over time. Freezing is not recommended. For a lighter option, use part-skim mozzarella while keeping the same layering so it still melts gently and tastes familiar.