Cucumber Caprese Salad (or Pasta Salad!) Recipe

I made a Caprese Salad With Cucumber that looks too simple to be this good, so keep scrolling if you want to know why.

I’m obsessed with this Caprese Salad With Cucumber because it tastes like summer in the most lazy, honest way. I love the pop of cherry tomatoes next to pillowy mozzarella, and fresh basil that actually smells like something instead of pretending.

It’s so bright and tangy when you hit it with Recipes With Balsamic Glaze, but still chill enough for a weeknight dinner. And yeah, sometimes I stir in pasta because why not.

But mostly I make it to eat straight from the bowl, fork optional, because it demands attention and won’t wait around. Trust me.

You’ll be back again.

Ingredients

• English cucumber: crisp, refreshing crunch that keeps it light and fun.
• Cherry tomatoes: juicy bites, bright acid that wakes up the salad.
• Mozzarella balls: creamy, mild protein that makes it feel indulgent.
• Fresh basil: herbal punch, smells amazing and ties things together.
• Olive oil: smooth mouthfeel, it’s the gentle binder for everything.
• Balsamic glaze: sweet-tart finish, drizzles add sticky, glossy goodness.
• Salt: basic but essential, it brings out the real flavors.
• Black pepper: warm bite, a little kick without stealing the show.
• Cooked pasta: makes it hearty and lunchable, turns salad into meal.
• Red onion: sharp snap, adds color and a little attitude.
• Sugar or honey: softens extra-tart balsamic, basically balances the acidity.

Ingredient Quantities

• 2 medium English cucumbers, sliced or chopped to bite size pieces
• 2 cups cherry or grape tomatoes, halved (or 3 medium tomatoes chopped)
• 8 ounces fresh mozzarella, small balls or chopped bocconcini
• 1 cup fresh basil leaves, packed and torn
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic glaze, plus more for drizzling if you like
• Salt to taste
• Freshly ground black pepper to taste
• Optional 8 ounces cooked pasta, cooled, if you want a pasta salad
• Optional 1 small red onion, thinly sliced for a little bite
• Optional 1 teaspoon sugar or honey if your balsamic is extra tart

How to Make this

1. If using, cook 8 ounces pasta according to package directions, drain, rinse under cold water until cool, and set aside to drain well.

2. Slice or chop 2 medium English cucumbers into bite sized pieces; if you want crisper salad, sprinkle lightly with salt and let sit 10 minutes, then blot off excess moisture with a paper towel.

3. Halve 2 cups cherry or grape tomatoes (or chop 3 medium tomatoes) and place in a large bowl.

4. Add 8 ounces fresh mozzarella (small balls or chopped bocconcini) to the bowl; if the mozzarella is watery, drain or pat dry so the salad doesn’t get soggy.

5. Tear and loosely pack 1 cup fresh basil leaves and add them in, saving a few whole leaves for garnish if you like.

6. Add the cucumbers and cooked, cooled pasta now if you used it; toss gently so you don’t mash the tomatoes or mozzarella.

7. Drizzle 3 tablespoons extra virgin olive oil and 2 tablespoons balsamic glaze over the salad, then season with salt and freshly ground black pepper to taste; if your balsamic is very tart, stir in about 1 teaspoon sugar or honey to balance it.

8. Toss everything gently but thoroughly so the oil and glaze coat all the pieces; taste and adjust salt, pepper, or a little more glaze if needed.

9. If using thinly sliced red onion, scatter it on top now for a little bite; refrigerate for 15 to 30 minutes if you want the flavors to meld, but you can serve immediately too.

10. Before serving, give a final light toss, garnish with extra basil leaves and a little extra balsamic glaze drizzled over the top, then serve chilled or at room temperature.

Equipment Needed

1. Large pot for cooking pasta
2. Colander to drain pasta and rinse veggies
3. Cutting board (one for veggies, one for cheese if you want)
4. Chef knife and a paring knife for small jobs
5. Large mixing bowl to toss everything in
6. Measuring spoons for oil and balsamic glaze
7. Salad tongs or big spoon and fork to toss
8. Paper towels or a clean kitchen towel to blot moisture
9. Small bowl and whisk or fork for mixing a glaze adjustment
10. Serving platter or bowl for presenting the salad

FAQ

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

• Cucumbers: swap English cukes for Persian cucumbers or crisp, peeled regular cucumbers if thats what you got; theyre a bit chunkier but work fine.
• Mozzarella: use crumbled feta or soft goat cheese for a tangier bite, or a torn burrata if you want it extra creamy and indulgent.
• Basil: try fresh mint or peppery arugula for a different bright note, especially nice if tomatoes are super sweet.
• Balsamic glaze: replace with good balsamic vinegar plus a teaspoon of honey or sugar, or use aged red wine vinegar with a drizzle of olive oil if your glaze is too sweet.

Pro Tips

1. Pat the mozzarella and cucumbers dry before you toss them in, otherwise the whole salad gets watery fast. If you forget, drain off excess liquid and blot with a paper towel, it actually makes a big difference.

2. If your balsamic glaze is super tart add a little sugar or honey, but add it in tiny amounts and taste as you go. Too much sweetness will kill the fresh tomato/basil vibe.

3. Let it sit in the fridge for 15 to 30 minutes if you can, flavors meld way better, but dont leave it all day or the basil will go limp and brown. If you need to make ahead, keep dressing separate and toss right before serving.

4. If you add pasta use a light drizzle of olive oil and toss the pasta while its still a little warm so it soaks up flavor, then cool it quickly under cold water. And thinly slice red onion and soak in cold water for 5 minutes if you want less bite.