If you love the flavor of bruschetta but want something a little lighter and more refreshing, these Bruschetta Cucumber Bites are the perfect summer twist. They’re crunchy, juicy, and totally addictive — and while prepping a big batch does take a little time, the result is absolutely worth it. I love making these for parties, picnics, or just a healthy snack when I want to feel fancy.
This is one of those recipes where simple ingredients shine. Every bite has that fresh Italian-style flavor: sweet tomatoes, creamy mozzarella, zesty onion, and a briny olive garnish — all layered onto crisp cucumber slices. Gorgeous to look at, totally healthy, and ridiculously easy to make.
What You’ll Need to Make Bruschetta Cucumber Bites
All you need are fresh cucumbers, ripe tomatoes, a bit of onion, salt and pepper, mini mozzarella balls, and olives for garnish. You’ll chop everything small for the topping, drain off the excess juices, and spoon it right onto cucumber slices. That’s it!
How to Make Them (Step-by-Step)
Start by prepping your veggies. Dice the tomatoes finely — the smaller, the better for piling onto cucumber slices. Chop a bit of onion and mix it with the tomatoes in a bowl. Add a pinch of salt and pepper, and give it a quick toss. Let it sit while you prep everything else, so the flavors can mingle a bit.
Meanwhile, slice your cucumber into rounds about ¼-inch thick. You want them thick enough to hold the topping without going soggy or floppy.
Once the bruschetta mix has rested for a few minutes, it’s time to drain it well. This part is key — if you skip it, you’ll end up with soggy cucumber bites and a watery mess on your serving platter. Just pour it through a fine sieve or press gently with the back of a spoon to remove excess liquid.
Now you’re ready to assemble! Lay the cucumber slices on your serving tray, then spoon a little of the tomato-onion mix onto each one. Add a mini mozzarella ball on top of each, and finish with a sliver of olive for garnish.
Serve immediately, or refrigerate for up to an hour before serving — but no longer, or they’ll lose their crunch.
Why You’ll Love This Recipe
- Fresh and healthy – no cooking, no frying, no guilt
- Easy ingredients – simple pantry staples
- Perfect for parties – colorful, bite-sized, and fun to eat
- Naturally gluten-free and low-carb
- No mess – unlike classic bruschetta, these won’t crumble or fall apart
Tips for Perfect Bites
- Use ripe, firm tomatoes – too soft and they’ll go mushy
- Drain the mix well – don’t skip this!
- Slice cucumbers evenly – makes them prettier and easier to stack
- Don’t prep too early – water from the tomatoes will continue to release
- Customize it – add fresh basil, a balsamic drizzle, or swap mozzarella for feta
📌 Bruschetta Cucumber Bites (Recipe Card)
Servings: 4–6 people as an appetizer
Prep Time: 20–25 minutes
Total Time: 25 minutes
Ingredients:
- 1 large cucumber, sliced into rounds
- 2 ripe tomatoes, finely diced
- 2 tablespoons finely chopped onion
- Salt & pepper, to taste
- 12–16 mini mozzarella balls
- 6–8 olives, sliced thinly for garnish
Equipment:
- Cutting board & knife
- Mixing bowl
- Spoon
- Fine strainer or sieve
Instructions:
- Finely dice the tomatoes and onion. Mix together in a small bowl with a pinch of salt and pepper. Let sit for 5–10 minutes.
- Slice the cucumber into ¼-inch rounds and lay them out on a serving plate.
- Drain the tomato-onion mix using a sieve or by pressing gently with a spoon to remove excess liquid.
- Spoon the drained bruschetta mix onto each cucumber slice.
- Top each bite with a mini mozzarella ball and a strip of olive for garnish.
- Serve immediately or refrigerate for up to 1 hour before serving.
