Fresh Cucumber Caprese Salad recipe with tomato, mozzarella & basil—light, quick, and bursting flavors for summer tables.

Scale

1 pound (≈ 450 g) beefsteak or heirloom tomatoes (about 3 medium), sliced ¼‑inch thick
8 ounces (≈ 225 g) fresh mozzarella cheese, sliced into rounds
3 Persian cucumbers or 1 large English cucumber, thinly sliced crosswise
Extra‑virgin olive oil, to drizzle (about 2‑3 tablespoons)
Balsamic vinegar (or balsamic reduction/glaze), about 1 tablespoon (or to taste)
Flaky sea salt, to taste
Freshly ground black pepper, to taste
6 to 8 large fresh basil leaves

Prepare the ingredients
Wash the tomatoes, cucumbers, and basil leaves. Pat dry with paper towels. Drain the mozzarella if it’s stored in liquid.
Slice
Slice the tomatoes into rounds about ¼‑inch thick. Slice the mozzarella rounds to approximately matching thickness. Thinly slice the Persian or English cucumber crosswise (≈ 1/8‑inch or thinner, if you like more crunch).
Arrange on a platter
On a large serving plate or platter, alternate slices of tomato, mozzarella, and cucumber. For example: tomato → mozzarella → cucumber → basil leaf, then repeat, or create circles/spokes as desired for presentation.
Season
Lightly sprinkle flaky sea salt over the tomato and cucumber slices first. Add freshly ground black pepper.
Drizzle
Drizzle extra‑virgin olive oil evenly over the arranged salad. Then drizzle balsamic vinegar (or glaze) over. If using a reduction or glaze, less is more; you can always add more.
Add basil
Tear or gently roll the basil leaves and scatter them over the top. Some prefer whole leaves tucked between layers; others like chiffonading (cutting into strips).
Serve
Let the salad sit at room temperature for 5‑10 minutes before serving so flavors meld. Serve fresh.

Use room temperature tomatoes and mozzarella: cold ingredients tend to mask flavor and cause excess moisture.

If mozzarella is very wet, dab with a paper towel.

Balance your slices: matching thickness of tomato, mozzarella, and cucumber helps in every bite having good texture.

Taste as you go: salt and pepper can be adjusted just before serving.

Be gentle with the basil; tearing is better than slicing with a knife to preserve its flavor and avoid browning.

Keywords: Cucumber Caprese Salad Recipe