Cucumber, Tomato, and Mozzarella Salad
A refreshing and simple salad featuring juicy cucumbers, creamy mozzarella, and sweet cherry tomatoes, dressed with olive oil and balsamic vinegar, perfect for warm evenings or potlucks.
Ingredients
Main Ingredients
- 2 large English or Persian cucumbers, thinly sliced About 4 cups
- 8 ounces fresh mozzarella, sliced or torn into bite-sized pieces
- 1 pint cherry tomatoes, halved
- 1/2 cup fresh basil leaves, torn or roughly chopped
- 2 tablespoons extra-virgin olive oil More to taste
- 1-2 tablespoons balsamic vinegar Or a drizzle of balsamic reduction
- Kosher salt and freshly ground black pepper To taste
Instructions
Preparation
- Pat the fresh mozzarella dry with paper towels to remove excess moisture.
- Slice cucumbers into even rounds (about 1/8–1/4 inch thick). Halve cherry tomatoes. Slice or tear the mozzarella to match bite size.
Assembly
- In a large bowl, combine cucumbers, tomatoes, mozzarella, and basil. Toss gently so pieces don’t mash.
- Drizzle with olive oil and then the balsamic vinegar. Start with 1 tablespoon and add more if you prefer a tangier finish.
- Season with salt and freshly ground black pepper to taste. Toss once more, then chill for 10–20 minutes if you like it colder.
- Serve within a few hours for best texture.
Notes
Store leftovers in an airtight container for up to 24 hours. Avoid freezing. Dress no more than 30 minutes before serving to preserve texture. For a vegan option, replace mozzarella with marinated firm tofu or a dairy-free mozzarella alternative.