Easy Labor Day side dish for burgers, pizza & pasta nights
Crisp cucumbers, juicy tomatoes, and creamy mozzarella get a bright basil–balsamic pop, a fast, refreshing side that disappears at every cookout.
Why You’ll Love It
- Cookout fast-pass: 10 minutes, no stove — ideal for Easy Cookout Sides and Easy Picnic Side Dishes.
- Crowd-flexible: Scales for Labor Day Side Dishes and backyard parties.
- Plays with everything: Built for Hamburger Sides Ideas, Side Dishes For Pizza, and Side Dishes For Pasta.
- Light but satisfying: Hydrating cucumbers + mozzarella pearls keep it fresh.
- Make-ahead smart: Brief salting keeps it crisp on hot days.
Ingredients (notes only)
Produce
- Seedless cucumbers (English or Persian): thin rounds = max crunch, low seeds = less water.
- Cherry or grape tomatoes: halved for bursty sweetness.
- Fresh basil: stack, roll, chiffonade for ribbons.
- Red onion (optional): paper-thin for gentle bite.
Dairy & Pantry
- Fresh mozzarella pearls (or diced fresh mozz).
- Extra-virgin olive oil for gloss and flavor.
- Balsamic glaze for instant sweet-tang finish (or reduce vinegar).
- Red wine vinegar + sea salt + black pepper for base seasoning.
- Pinch sugar or honey to balance acidity (optional).
Step-by-Step
- Slice & salt (3 min): Thinly slice cucumbers; toss with ½ tsp salt. Rest 5 minutes to draw moisture.
- Prep tomatoes & mozz: Halve tomatoes; drain mozzarella pearls.
- Drain cucumbers: Pat dry to prevent watery salad.
- Dress base: In a large bowl whisk 2 Tbsp olive oil + 1 Tbsp red wine vinegar + pepper (and a pinch sugar if tomatoes are very tart).
- Combine: Add cucumbers, tomatoes, mozzarella, and red onion; toss gently.
- Finish: Fold in basil. Drizzle 1–2 tsp balsamic glaze over the top.
- Taste & serve: Adjust salt/acid. Serve chilled or at room temp.
- Protein pairing cues: If serving with kabobs, cook chicken to 165°F/74°C, beef to 145°F/63°C (rest 3 min), shrimp to 120°F/49°C opaque.
Pro Tips
- De-water cucumbers for 5 minutes — huge difference in crunch.
- Pat mozzarella dry so dressing clings instead of slipping.
- Add basil last to keep it vivid; bruised basil dulls fast.
- Glaze, don’t drown: Use balsamic glaze as a finish, not a dressing.
Variations (mapped to interests)
- Grilled Corn Caprese: Add charred kernels (great for Easy Cookout Sides).
- Mediterranean Twist: Add olives + oregano for Easy Picnic Side Dishes.
- Pepperoni Pizza Night: Add mini pepperoni + extra basil for Side Dishes For Pizza vibes.
- Pasta Party: Toss through warm orzo for Side Dishes For Pasta.
- Kabob Companion: Add lemon zest + cucumbers cut thicker for sturdy Kabobs Side Dish Ideas.
How to Serve
Pile beside smash burgers, pepperoni pizza, grilled kabobs, or twirl next to garlicky spaghetti. Add crusty bread to mop up juices.
Make Ahead & Storage
- Make ahead: Slice cucumbers + tomatoes and keep separate up to 24 hrs. Mix just before serving.
- Fridge: 2–3 days (best day 1). Refresh with a pinch of salt and splash of vinegar.
- Freezer: Not recommended.
FAQs
How do I keep it from getting watery?
Lightly salt cucumbers 5 minutes, then pat dry before dressing.
Can I use regular mozzarella?
Yes, dice fresh mozz into ½-inch cubes; pat dry.
No balsamic glaze on hand?
Simmer ½ cup balsamic vinegar over low heat 6–8 minutes until syrupy; cool.
Dairy-free option?
Skip cheese; add avocado cubes or marinated chickpeas for creaminess.
Simple Nutrition (estimate, per 1 of 6 servings)
Calories 170 • Protein 7g • Carbs 10g • Fat 12g • Fiber 2g • Sodium 330mg
Estimates only; ingredients and brands vary.
Easy Cucumber Caprese Salad (10 Minutes)
Cool, crisp cucumbers, juicy tomatoes, mozzarella pearls, and fresh basil tossed in a light olive oil–vinegar dressing and finished with a drizzle of balsamic glaze. Perfect for Labor Day sides, burgers, pizza, or pasta.
Ingredients
- 2 large English cucumbers (or 6 small Persian), thinly sliced
- 1/2 tsp fine sea salt (for salting cucumbers)
- 1 1/2 cups cherry or grape tomatoes, halved
- 8 oz fresh mozzarella pearls, drained
- 1/2 small red onion, paper-thin (optional)
- 1/2 cup fresh basil leaves, stacked and chiffonade
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp red wine vinegar
- 1/4 tsp black pepper
- 1 pinch sugar or honey (optional)
- 1–2 tsp balsamic glaze, for drizzling
Equipment
- mixing bowl for salad base
- whisk for dressing
- knife and cutting board for slicing vegetables
- colander or paper towels for drying cucumbers
- Serving platter
Method
- Toss cucumbers with 1/2 tsp salt; rest 5 minutes, then pat dry to remove excess moisture.
- Whisk olive oil, red wine vinegar, black pepper, and sugar (if using) in a large bowl to make dressing.
- Add cucumbers, tomatoes, mozzarella, and red onion to bowl. Toss gently to coat evenly.
- Fold in basil. Drizzle with balsamic glaze just before serving. Adjust seasoning to taste.
Nutrition
Calories: 170kcalCarbohydrates: 10gProtein: 7gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 330mgPotassium: 280mgFiber: 2gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 160mgIron: 1mg
Notes
Substitutions: Use diced mozzarella or feta; add olives for briny flavor.
Dairy-free: Omit cheese and add avocado or marinated chickpeas.
Make-ahead: Store components separately and combine within 1 hour of serving for best texture.
Serving with kabobs: Safe temps — chicken 165°F/74°C, beef 145°F/63°C (rest 3 min), shrimp 120°F/49°C.
Alternate Methods: Air Fryer Tomatoes: 390°F (200°C) 6–8 min until blistered.
Oven-Roasted Tomatoes: 425°F (220°C) 10–12 min with olive oil.
Stovetop Balsamic Reduction: Simmer 1/2 cup balsamic 6–8 min until syrupy.
Slow Cooker Tomato Confit: Combine cherry tomatoes + 1/4 cup oil + pinch salt; cook LOW 2–3 hr until soft, then drain and cool.
Dairy-free: Omit cheese and add avocado or marinated chickpeas.
Make-ahead: Store components separately and combine within 1 hour of serving for best texture.
Serving with kabobs: Safe temps — chicken 165°F/74°C, beef 145°F/63°C (rest 3 min), shrimp 120°F/49°C.
Alternate Methods: Air Fryer Tomatoes: 390°F (200°C) 6–8 min until blistered.
Oven-Roasted Tomatoes: 425°F (220°C) 10–12 min with olive oil.
Stovetop Balsamic Reduction: Simmer 1/2 cup balsamic 6–8 min until syrupy.
Slow Cooker Tomato Confit: Combine cherry tomatoes + 1/4 cup oil + pinch salt; cook LOW 2–3 hr until soft, then drain and cool.
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