Go Back
A bowl of caprese salad with cherry tomatoes, mozzarella balls, cucumber, fresh basil, and a sprinkle of pepper, with a spoon resting inside.
Print

Cucumber Caprese Salad

Cucumber Caprese Salad with Pesto & Red Onion is a refreshing, no-cook summer side dish packed with crisp cucumber, juicy tomatoes, creamy mozzarella, fresh basil, and a bold pesto dressing. Perfect for picnics, potlucks, or light lunches.

Ingredients

For the Salad:

  • 1 English cucumber peeled & chopped
  • 8 oz fresh mozzarella pearls
  • 2 cups grape tomatoes halved
  • 1/3 cup fresh basil chopped
  • 1/4 cup finely diced red onion
  • 1/3 cup homemade pesto recipe below
  • Salt & pepper to taste

For the Homemade Pesto:

  • 1 cup pine nuts
  • 2 cups basil leaves packed
  • 1 cup grated cheese Montego, Parmesan, Gruyère, or Pecorino
  • 3 cloves garlic
  • 1 cup extra virgin olive oil
  • Salt & pepper to taste

Instructions

Make the Pesto:

  • Add pine nuts, basil, cheese, and garlic to a blender or food processor.
  • Pulse until finely chopped.
  • With the motor running, slowly drizzle in olive oil until smooth.
  • Season with salt and pepper.

Assemble the Salad:

  • Peel and chop the cucumber into bite-sized pieces.
  • In a large bowl, combine cucumber, mozzarella pearls, tomatoes, and red onion.
  • Add basil and 1/3 cup of pesto. Toss gently to coat.
  • Season with salt and pepper to taste. Serve immediately or chill until ready.