Get ready to fall in love with the refreshing, colorful simplicity of Tomato Cucumber Mozzarella Salad! This dish is a celebration of summer flavors, combining juicy tomatoes, crisp cucumbers, creamy mozzarella, and aromatic basil with a zesty homemade dressing. Every bite bursts with freshness—it’s the kind of salad you’ll crave for lunch, dinner, and every backyard gathering in between.
Why You’ll Love This Recipe
- Bursting with Freshness: Every ingredient is crisp, juicy, and perfectly ripe, making each forkful vibrant and satisfying.
- Quick and Simple: You only need 15 minutes and a handful of wholesome staples to create this standout Tomato Cucumber Mozzarella Salad.
- Versatile Crowd-Pleaser: Whether you’re serving it at a picnic or as a light lunch, this salad wins hearts and works as a side or a main.
- Naturally Gluten-Free and Vegetarian: It fits a variety of dietary preferences—no compromises, just pure summery joy!
Ingredients You’ll Need
The beauty of Tomato Cucumber Mozzarella Salad comes from its simple, top-quality ingredients, each one playing a crucial role in flavor, color, and texture. When these fresh elements unite, magic happens—no heavy lifting required.
- English cucumber (1/2, quartered and sliced): Its skin is thin and tender, so there’s no need to peel—plus, it keeps things extra crisp and refreshing.
- Cherry tomatoes (3 cups, halved): A rainbow of juicy, sweet tomato halves looks gorgeous and adds that perfect pop of acidity.
- Fresh mozzarella pearls (8 oz) or diced mozzarella cheese (1 cup): These mini balls of cheese are creamy and mild, soaking up the boldness of the dressing. Diced mozz also works in a pinch!
- Large avocado (1, diced): Avocado brings lusciousness, balancing crisp veggies with rich, buttery flavor.
- Basil leaves (1/3 cup, chopped): Don’t be shy—a good handful of basil perfumes the whole salad with aromatic, summery notes.
- Extra virgin olive oil (3 Tbsp): For a silky, golden dressing—use the good stuff for best flavor.
- Balsamic vinegar (1 Tbsp): Sweet and tangy, this lifts all the fresh flavors and ties them together beautifully.
- Garlic clove (1, pressed or grated): Just one adds punchy depth and a little zip to the dressing.
- Fine sea salt (1/2 tsp, plus more to taste): Enhances all the natural flavors—season to your liking.
- Freshly cracked black pepper (1/4 tsp): A little heat and complexity to finish things off.
Variations
This Tomato Cucumber Mozzarella Salad is endlessly customizable! Feel free to get creative and let your own garden, fridge, or taste buds guide you—it’s easy to adapt for different diets, seasonal produce, or flavor cravings.
- Add red onion or shallot: For a little bite and extra color, toss in some thinly sliced red onion or sweet shallot.
- Swap herbs: Not a basil fan? Try fresh mint, parsley, or even dill for a unique herbaceous twist.
- Make it vegan: Simply leave out the mozzarella or use your favorite vegan cheese alternative.
- Try different tomatoes: Use heirloom varieties or big slicing tomatoes chopped into chunks for a rustic, farmer’s market vibe.
- Add olives or capers: For a briny, Mediterranean punch, a handful of olives or a spoonful of capers does wonders.
How to Make Tomato Cucumber Mozzarella Salad
Step 1: Prepare the Vegetables and Cheese
Start by quartering and slicing the English cucumber, halving the cherry tomatoes, dicing the avocado, and chopping the basil leaves. Add all these goodies, along with the mozzarella pearls or diced mozzarella, straight into a large salad bowl. That burst of color means you’re on the right track!
Step 2: Whisk the Dressing
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, pressed or grated garlic, fine sea salt, and freshly cracked black pepper. The dressing should look glossy and smell zippy—trust your nose!
Step 3: Toss and Serve
Just before serving, drizzle the dressing over your assembled salad and toss gently to coat. Try to do this in the last minutes before mealtime to keep everything crisp and vibrant—avocado will stay nice and green, and the mozzarella won’t turn soggy.
Pro Tips for Making Tomato Cucumber Mozzarella Salad
- Choose Ripe, Room-Temperature Produce: Tomatoes taste sweeter and juicier when not chilled, and ripe avocado adds that signature creamy texture.
- Dress Just Before Serving: Hold off on adding the dressing until you’re ready to eat—this keeps everything crisp and the avocado vibrant.
- Tear, Don’t Chop, Basil: Gently tearing basil leaves with your hands releases more aroma, avoids bruising, and amps up the rustic charm.
- Use High-Quality Mozzarella: Fresh mozzarella pearls work beautifully, but if you only have a ball or log, dice it into bite-sized pieces for even flavor in every bite.
How to Serve Tomato Cucumber Mozzarella Salad
Garnishes
Finish your Tomato Cucumber Mozzarella Salad with a flourish: add an extra scattering of torn basil on top, a light drizzle of good-quality olive oil, or a sprinkle of flaky sea salt. For a pop of color, try a few cracks of black pepper or a pinch of crushed red pepper flakes if you like gentle heat.
Side Dishes
This salad is delightfully versatile—it dances next to grilled chicken, fish, or steak, loves to hang out with crusty bread or focaccia, and makes an ideal partner for simple pasta dishes or grain bowls. Its lively flavors help round out any summertime spread.
Creative Ways to Present
Serve your Tomato Cucumber Mozzarella Salad in a big, shallow platter to show off all its jewel-like colors, or portion it into individual jars for a picnic. Try threading the components onto skewers for party-friendly salad kebabs, or nestle the salad inside hollowed tomatoes or avocados for an elegant starter.
Make Ahead and Storage
Storing Leftovers
If you have leftover Tomato Cucumber Mozzarella Salad, store it in an airtight container in the refrigerator for up to 1-2 days. If possible, keep the dressing separate and add it just before serving to help preserve that perfect crispness.
Freezing
Unfortunately, this salad doesn’t freeze well since tomatoes, cucumbers, avocado, and mozzarella all lose their lovely texture once thawed. For the freshest results, make it just before serving or enjoy refrigerated leftovers within a day or two.
Reheating
No need to reheat—this Tomato Cucumber Mozzarella Salad is best served well-chilled or at room temperature. Just give it a gentle toss before eating to redistribute any dressing and flavors.
FAQs
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Can I make this salad ahead of time?
You can prep and chop all the ingredients (except avocado) and refrigerate them separately a few hours ahead. Wait to dice the avocado and toss everything with the dressing just before serving to keep the salad bright, crisp, and creamy.
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What can I use instead of mozzarella pearls?
If mozzarella pearls are not available, dice a fresh mozzarella ball or log into bite-sized pieces, or try bocconcini. Even torn burrata or a creamy goat cheese will make this Tomato Cucumber Mozzarella Salad deliciously different!
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How do I keep the avocado from browning?
Toss the diced avocado gently with a splash of lemon juice before adding it to the salad, and always wait to cut and add it until just before serving. The acid in the dressing also helps slow browning.
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Is this Tomato Cucumber Mozzarella Salad gluten-free?
Yes—this recipe is naturally gluten-free, provided you use pure balsamic vinegar and mozzarella (always double-check labels if cooking for allergies!).
Final Thoughts
There’s nothing like the simple, sun-kissed flavors of Tomato Cucumber Mozzarella Salad to bring a little joy to your table. I hope this recipe becomes as loved in your home as it is in mine—make it often, share it generously, and savor every colorful, refreshing bite!
Print
Tomato Cucumber Mozzarella Salad Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and colorful Tomato Cucumber Mozzarella Salad that’s perfect for a light and flavorful meal. This salad combines the freshness of cucumber and cherry tomatoes with creamy mozzarella pearls, creamy avocado, and fragrant basil, all tossed in a simple and delicious balsamic vinaigrette dressing.
Ingredients
Cucumber:
- 1/2 English cucumber, quartered lengthwise and sliced
Cherry Tomatoes:
- 3 cups cherry tomatoes, halved
Mozzarella:
- 8 oz fresh mozzarella pearls, or 1 cup diced fresh mozzarella cheese
Avocado:
- 1 large avocado, diced
Basil:
- 1/3 cup basil leaves, chopped
Dressing:
- 3 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 garlic clove, peeled and pressed or grated
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly cracked black pepper
Instructions
- Prepare Ingredients: Place cucumber, cherry tomatoes, mozzarella, avocado, and basil in a serving bowl.
- Make Dressing: In a separate bowl, whisk together olive oil, balsamic vinegar, garlic, salt, and pepper.
- Toss and Serve: Just before serving, drizzle the dressing over the salad, toss to combine, and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
