Cucumber Caprese Salad with Pesto & Red Onion is the ultimate fresh and vibrant side dish. Crisp cucumber, juicy tomatoes, creamy mozzarella pearls, and fragrant basil come together with a bold, garlicky homemade pesto for a flavor-packed bite every time.

This salad works as a quick lunch, a picnic side, or a colorful addition to your dinner spread. Best of all, the pesto recipe makes extra, so you’ll have plenty left to drizzle over pasta, grilled veggies, or sandwiches later in the week.

Before you get started

Make your pesto first so it’s ready to toss with the salad ingredients. Using fresh basil is key here for the best color and flavor. If you prefer a milder onion taste, you can soak the diced red onion in cold water for 5 minutes before mixing it in. This salad is best served chilled, so keep it in the fridge until you’re ready to serve.

What You Need To Make Cucumber Caprese Salad with Pesto & Red Onion

You’ll find the full ingredient list in the recipe card, but here’s what you’ll need:

Crisp cucumber
Fresh mozzarella pearls
Grape tomatoes
Fresh basil leaves
Red onion
Homemade pesto

How To Make Cucumber Caprese Salad with Pesto & Red Onion

Peel and chop the cucumber into bite-sized pieces.

Combine cucumber, mozzarella pearls, halved grape tomatoes, chopped basil, and diced red onion in a mixing bowl.

Add 1/3 cup homemade pesto to the bowl and toss gently until everything is coated.

Season with salt and pepper to taste.

Serve immediately or chill for 30 minutes before serving for maximum flavor.

Frequently Asked Questions

Can I use store-bought pesto?

Yes, store-bought pesto works fine, but homemade will give you a fresher, more vibrant flavor.

How long will this salad keep in the fridge?

It’s best eaten the same day, but you can store it in an airtight container for up to 2 days.

Can I make it dairy-free?

Yes, simply use a dairy-free pesto and skip the mozzarella pearls or swap them for avocado chunks.