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Cucumber Caprese Salad

Cucumber caprese salad with thick cucumber rounds layered like a fresh caprese—alternating tomatoes, mozzarella, and basil for a crisp, juicy bite. Finish with glossy balsamic glaze and olive oil that pools into every layer.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 410
Ingredients Method Notes

Ingredients
  

Cucumber caprese salad
  • 2 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 Leaves only
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic glaze
  • 0.1 flaky sea salt To taste
  • 0.1 cracked black pepper To taste

Method
 

Assemble the layers
  1. Arrange the cucumber rounds on a large serving platter in an overlapping pattern, making a base of 1/3-inch thick slices.
  2. Tuck the tomato slices or halves between the cucumber rounds so the layers alternate in every gap.
  3. Place the mozzarella slices or pearls throughout the arrangement, distributing them evenly across the platter.
  4. Scatter the fresh basil leaves generously over the entire salad so the surface is dotted with green.
  5. Drizzle the extra-virgin olive oil evenly over everything so it coats the tomatoes and mozzarella.
  6. Drizzle the balsamic glaze in an artistic pattern, creating a glossy, dark finish across the layers.
  7. Finish with flaky sea salt and cracked black pepper to taste, then serve immediately for the crispiest texture.

Notes

For clean, even layering, slice cucumbers to a consistent 1/3-inch thickness and distribute mozzarella in small pieces for better coverage. Refrigerate leftovers up to 1 day in an airtight container; the cucumbers will soften. Freezing is not recommended. Dietary swap: use part-skim mozzarella or omit cheese for a lighter vegetarian-style salad.