Cucumber Caprese Salad (or Pasta Salad!)

This Cucumber Caprese Salad recipe is quick and easy to make with just 5 main ingredients, and delicious on its own or mixed with pasta to make a pasta salad recipe.

Caprese Cucumber Salad Recipe

Quick summer salad — comin’ right up!

I’ve been on my annual caprese salad kick lately, ever since tomatoes surprised us by being in season a few months earlier than our usual here in Spain.  (Peaches are already in season here too – yay!)  And for something a little different last week, we decided to chop up an English cucumber to toss in the salad too.  Which, as it turns out, is totally refreshing and lovely in a caprese salad recipe.

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We actually loved it so much we made another batch the next day as a side salad to go with our meal.  Whose leftovers we then transformed the following day into a cucumber caprese pasta salad, with the addition of half of a leftover box of pasta.  Whose final leftovers we then amped up with the addition of some diced avocado as well.  And well, however you spin this recipe, it’s one of those that just seems to work every time.

Caprese, you never let us down. 

Caprese Cucumber Salad Ingredients

Cucumber Caprese Salad Ingredients:

To make this Caprese Cucumber Salad, you will need this simple set of ingredients:

  • English Cucumber: I prefer these because they are less bitter and have minimal seeds, thinly-sliced or diced.
  • Tomatoes: I’d recommend cherry or grape for this recipe, but any juicy, ripe, in-season, fresh chopped tomatoes will do.
  • Mozzarella: I used fresh baby mozzarella balls, but you could also dice one or two large fresh mozzarella balls.
  • Fresh Basil Leaves: The more, the merrier!
  • Balsamic Glaze: You can either purchase this store-bought or make your own easily by simmering and reducing some balsamic vinegar in a saucepan.
  • Salt and Pepper: Don’t forget these!  :)

Also, if you would like too add in some pasta, any shape will do.  And fresh avocado is never a bad idea either.

How To Make A Caprese Salad With Cucumber

How To Make This Caprese Cucumber Salad:

To make this cucumber salad recipe, simply:

  1. Combine the cucumber, tomatoes, mozzarella, basil and balsamic glaze: Combine them in a mixing bowl, and toss briefly to combine.
  2. Taste and season with S&P: Give the mixture a taste, and season with a generous pinch or two of salt and pepper as needed.  Also, feel free to add more balsamic glaze if you would like.
  3. Serve or refrigerate: Then serve immediately and enjoy!  Or refrigerate in a sealed container for up to 1 day.

Fresh Cucumber Caprese Salad Recipe

Or…Make It A Pasta Salad!

Want to turn this one into a pasta salad?  Just cook up 8 ounces of your favorite pasta shape (I used orecchiette), drain and rinse it with cold water in a colander until chilled, and stir it into the cucumber salad.  I’d recommend adding in 1-2 extra tablespoons of balsamic glaze, too, to flavor the pasta.  Plus more salt and pepper as needed.

Cucumber Caprese Pasta Salad Recipe

Other Variations:

Feel free to also add in:

  • Diced avocado: As I mentioned above, we also loved this with the addition of some fresh avocado!
  • Cooked chicken: Grilled, baked or rotisserie chicken would be delicious in this caprese cucumber salad.
  • Fruit: Sliced peaches or strawberries would also be a lovely sweet addition to this salad.
  • More veggies: Or as an alternative to fruit, some marinated artichoke hearts, olives, or grilled/roasted veggies (i.e. zucchini, eggplant, red onions, etc.) would also be a delicious addition.

Quick Cucumber Caprese Salad

Enjoy, everyone!

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Cucumber Caprese Salad (or Pasta Salad)

This Cucumber Caprese Salad recipe is quick and easy to make with just 5 main ingredients, and delicious on its own or mixed with pasta to make a pasta salad recipe.

Ingredients:

  • 1 English cucumber, quartered and thinly-sliced (and peeled, if you prefer)
  • 1 pint cherry or grape tomatoes, halved
  • 8 ounces mozzarella (baby mozzarella balls or diced mozzarella)
  • 1/2 cup firmly-packed fresh basil leaves, julienned
  • 1-2 tablespoons balsamic glaze, store-bought or homemade*
  • sea salt and freshly-cracked black pepper
  • optional: 8 ounces uncooked pasta of your choice (I used orecchiette)

Directions:

  1. In a large mixing bowl, combine the cucumber, tomatoes, mozzarella and fresh basil.  Drizzle evenly with 1 tablespoon balsamic glaze.  Then toss to combine.
  2. Taste and season with salt and black pepper as needed (I used a generous pinch of each) and add more balsamic glaze if you would like.
  3. Serve immediately, or cover and refrigerate for up to 1 day.
  4. Optional: If you would like to add in pasta, cook the pasta according to package instructions in a generously-salted pot of boiling water until it is al dente.  Drain and rinse the pasta with cold water in a colander until chilled.  Then stir the pasta into your cucumber salad, adding an extra tablespoon or two of the balsamic glaze plus salt and pepper to taste.

*To make homemade balsamic glaze, just add a half cup or so or balsamic vinegar to a small saucepan.  Heat over medium-high heat until it reaches a simmer.  Then reduce heat to medium-low and continue simmering, uncovered, until the vinegar reduces into a glaze that is thick enough to coat the back of a spoon.  Remove from heat and serve!

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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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3 comments on “Cucumber Caprese Salad (or Pasta Salad!)”

  1. This looks amazing! And a great healthy side, which I’m always on the lookout for. Love those baby mozzarella balls and that balsamic glaze looks super flavorful. Excited to try!

  2. I would love to try and add chicken or shrimp and meal prep this for lunches during the work week. The recipe says to keep covered up to one day. Is there a way to store this for longer?

  3. Ahh I love how I have everything planted in my garden for this! Definitely going to try adding cucumbers next time I make a caprese salad :)