Today, I’m sharing a secret I’ve been tinkering with—a salad that captures the essence of summer in a single plate. It’s inspired by the way my grandmother used to sprinkle basil in her tiny kitchen, the air thick with the scent of fresh herbs and ripe tomatoes. But instead of relying on bread or pasta, I let crisp cucumbers and creamy mozzarella do the talking.
What excites me is how this salad transforms the whole idea of a traditional Caprese. It’s light, hydrating, and surprisingly satisfying for a dish that feels like a breath of fresh air. It’s a perfect way to celebrate seasonality while keeping everything cool when the heat waves hit hard.
WHY I LOVE THIS RECIPE?
- I love how the smell of fresh basil mingles with cool cucumber—I can almost feel the breeze through my window.
- The crunch of cucumber paired with the soft mozzarella is so satisfying—unexpected for a salad this simple.
- It reminds me of lazy summer afternoons and impromptu picnics in the backyard.
- There’s something about the clarity of flavors that makes every bite feel refreshingly clean.
- It’s a reminder that sometimes, less really is more—especially when the ingredients are this good.
This dish couldn’t be more timely. With everyone craving lighter, more hydrating meals this summer, the Cucumber Caprese makes an appearance on my table almost daily. It’s a perfect way to cool down without sacrificing flavor or seasonality.
Plus, it’s so flexible. Add a drizzle of balsamic or a handful of fresh arugula if you want to switch things up. Either way, it’s a good reminder that simple ingredients, treated right, can create something special in every season.

Cucumber Caprese Salad
Equipment
- Chef’s knife
- Cutting board
- Serving plate
- Small bowl
Ingredients
- 2 large cucumbers preferably seedless or English cucumbers
- 8 oz fresh mozzarella preferably ciliegine or fresh slices
- 1/4 cup fresh basil leaves whole leaves for layering
- 2 tbsp extra virgin olive oil for drizzling
- 1 tbsp balsamic vinegar optional, for finishing
- to taste salt preferably flaky sea salt
- to taste freshly ground black pepper
Instructions
- Slice the cucumbers into thin rounds, about 1/8 inch thick, and arrange them evenly on a serving plate.
- Cut the fresh mozzarella into thin slices or tear into small pieces, then layer them over the cucumber rounds for a soft, creamy contrast.
- Pick whole basil leaves and scatter them across the top of the salad, allowing the fragrant herbs to peek through the layers.
- Drizzle the olive oil evenly over everything, letting it seep into the layers and enhance the flavors.
- If desired, sprinkle a little salt and freshly ground black pepper over the top to taste, adjusting as preferred.
- Optionally, add a splash of balsamic vinegar in a zigzag pattern for a sweet-tangy finish that complements the fresh ingredients.
- Gently toss or leave the salad as is for a beautiful layered presentation. Serve immediately to enjoy the crispness and freshness.
When I serve this salad, I feel a little more connected to the season’s bounty. It’s straightforward, honest, and honest-to-goodness delicious. No fuss, no fussiness—just the pure taste of summer on a plate.
In a world that often feels complicated, this simple salad offers a moment of clarity. It’s a reminder that sometimes, nature’s simplest pleasures are the best. Nothing more, nothing less—just a refreshing bite of summer to carry you through.