Cucumber Bruschetta is a light, refreshing snack that replaces the bread in traditional bruschetta with crisp cucumbers. Topped with a flavorful, tangy tomato, olive and caper mix….you won’t be able to eat just one….or two. Or three. (I stopped at 5.)

Platter with cucumber bruschetta drizzled with balsamic vinegar


They say that necessity is the mother of invention and that’s definitely true when it comes to this cucumber bruschetta.

I love bruschetta, but I have trouble stopping at one or two pieces—and all that bread starts adding up. I wanted to find a way to get my bruschetta fix without sacrificing flavor or the crunchy contrast to the topping. And so…I sliced up some cucumbers and called them bread. Yep. It was a happy, happy day.

The cucumbers aren’t just a delivery mechanism for the tomato topping, though. This is not like when you try dipping cukes in salsa instead of tortilla chips and it tastes like disappointment. I love the freshness they add to the whole bruschetta package, along with their crunch. The saltiness of the olives make the cucumber flavor pop and it all just comes together fabulously.

Drizzled with a bit of aged balsamic vinegar, this cucumber bruschetta will surely be a hit at any dinner or poolside party, but it’s also an excellent low-carb afternoon snack—you can make the olive salad in advance and keep it in the fridge for whenever you need it. (If your kids have sophisticated tastes, this is an excellent lunchbox option too—pop the cucumbers in one container and the topping in another and let your kids assemble Lunchable-style.)

Cucumber bruschetta mixture in glass bowl

Ingredients for Cucumber Bruschetta

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

  • Tomato – Seed the tomatoes to keep the bruschetta mixture from being too liquid-y, then dice them.
  • Red Onion – Dice these finely so they’re evenly distributed throughout the bruschetta topping.
  • Garlic – Tomatoes are even better when they’re garlicky!
  • Capers and Kalamata Olives – Briny, tangy, and a welcome addition to this cucumber bruschetta recipe.
  • Herbs – Fresh parsley and basil—don’t use dried!
  • Extra Virgin Olive Oil – A good fruity oil would be fantastic here.
  • Kosher Salt and Ground Pepper – A flaky sea salt would also be delicious, especially sprinkled over the top.
  • English Cucumber – English cucumbers are the best option here because they have fewer and smaller seeds.
  • Balsamic Vinegar – A drizzle of thick, syrupy aged vinegar is the perfect finishing touch.
Bowl of cucumber bruschetta topping

How to Make Cucumber Bruschetta

This might just be the easiest appetizer you’ll ever make for a party. (Okay, Boat Dip ranks up there too.) Here’s what you’ll need to do.

  1. Make the Tomato Mixture. Toss all ingredients (through the olive oil) in a bowl and season with salt and pepper. 
  2. Assemble. Spoon the tomato mixture onto the cucumber slices.
  3. Serve. Drizzle with balsamic vinegar and serve. 

Tips for Making Cucumber Bruschetta

There’s not much to this recipe, but here are a few additional pointers to help your cucumber bruschetta turn out perfect.

  • Switch things up. Add a thin slice of fresh mozzarella on top of each cucumber slice before adding the tomato mixture for a creamy layer, sprinkle on crumbled feta or freshly grated Parmesan, or use a mix of different colored tomatoes for some extra visual appeal.
  • Get a head start. You can make the tomato topping up to 24 hours in advance and keep it refrigerated until ready to use. If you really want to be ambitious, cut the cucumbers too and store them in a separate container so you just have to assemble before serving.
  • Cut the cucumber on an angle. This gives you more surface area to work with and makes for a more elegant presentation. You can use a mandoline slicer for evenly cut slices, but if I’m just making these as a snack for myself, I use a knife.
Platter with cucumber bruschetta

What to Serve With Cucumber Bruschetta

If I’m throwing a party and serving cucumber bruschetta, here’s what I’m serving with it.

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Cucumber bruschetta slices on platter
Platter with cucumber bruschetta drizzled with balsamic vinegar

Get the Recipe: Cucumber Bruschetta

Yield: 16 pieces
Prep Time: 10 minutes
Total Time: 10 minutes
Cucumber bruschetta is a light, refreshing snack that replaces the bread in traditional bruschetta with crisp cucumbers!
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Ingredients

  • 1 large tomato, seeded and diced
  • 1/4 cup finely diced red onion
  • 1 garlic clove, minced
  • 1 tablespoon capers, rinsed and drained
  • 1/4 cup chopped kalamata olives
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 1 tablespoon extra virgin olive oil
  • kosher salt
  • freshly ground pepper
  • 1 english cucumber, sliced on an angle 1/4 inch thick

Instructions 

  • In a small bowl, toss together all ingredients tomato through olive oil. Season to taste with salt and pepper. Set aside.
  • Arrange the cucumber on a platter and spoon the tomato mixture in the middle of each slice. Drizzle with balsamic vinegar. Serve immediately.
  • Note: The tomato mixture can be made up to 24 hours in advanced and refrigerated in an airtight container.
Serving: 0g, Calories: 16kcal, Carbohydrates: 1g, Protein: 0g, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 47mg, Potassium: 52mg, Fiber: 0g, Sugar: 0g, Vitamin A: 145IU, Vitamin C: 2.5mg, Calcium: 6mg, Iron: 0.1mg
Author: Kellie
Course: Appetizer
Cuisine: American