This Tomato Cucumber Mozzarella Salad is fresh, vibrant and ready in just 30 minutes. Juicy tomatoes, crisp cucumber and creamy mozzarella come together with a simple balsamic vinaigrette for a dish that is both effortless and elevated.
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When the weather warms up, you want something light but still satisfying, something that tastes like summer in every bite. This Tomato Cucumber Mozzarella Salad checks every box. It is crisp, juicy, slightly tangy and incredibly refreshing.
Whether you are enjoying it with a sandwich for a simple lunch, or serving it at a cookout paired with burgers, grilled meats or skewers, it always disappears fast.
What is Cucumber Tomato Mozzarella Salad
A Tomato Cucumber Mozzarella Salad is a simple fresh salad made with ripe tomatoes, crunchy cucumbers and soft mozzarella cheese, typically dressed in a light vinaigrette. It is similar to a Caprese salad but adds cucumber for extra texture and freshness, making it perfect for warm weather meals.
Why This Recipe Works
- Balanced flavors with acidity from balsamic and richness from mozzarella.
- Quick and easy with minimal prep required.
- Uses simple, fresh ingredients that shine.
- Perfect make-ahead side that improves as it sits.
Ingredients
- 2 cups cherry tomatoes (cut in half or quartered): you can use any tomato that you like.
- 2 cups cucumber (cut into 1/4 inch thick slices, then quartered; peeling is optional)
- 1 cup mozzarella balls
- 1 shallot (peeled and finely diced)
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- salt (to taste)
- pepper (to taste)
- 4-5 basil leaves (cut into ribbons)
You can also find the full recipe and instructions in the recipe card at the bottom of the post. There is an option to print just the recipe there, as well.
How to Make Tomato Cucumber Mozzarella Salad
Prep!
Wash and pat dry all produce then cut the tomatoes into halves or quarters, cut the cucumbers into slices then halves or quarters and finely dice the shallot. Chiffonade the basil leaves by stacking them on top of each other, rolling them tightly, then slice into thin ribbons.
Create!
Add the tomatoes, cucumber mozzarella balls and shallot to a medium bowl and stir gently with a large spoon to combine.
In a small bowl, whisk together the balsamic vinegar and olive oil with a pinch of salt and pepper until emulsified. Taste and adjust as needed.
Pour the vinaigrette onto the vegetables and toss gently.
Allow the salad to marinate for 20 minutes to allow the flavors to develop.
Present!
Garnish with the basil ribbons and serve.
Tips and Techniques
- Use ripe tomatoes for the best flavor. Underripe tomatoes will make the salad bland.
- Salt lightly at first, then adjust after marinating. The vegetables will release moisture.
- Cut ingredients into similar sizes for better texture in every bite.
- Use fresh mozzarella balls for a creamy contrast.
How to Keep Tomato Cucumber Mozzarella Salad Fresh and Crisp
- Add dressing just before serving if you prefer a crisper texture.
- Store basil separately and add right before serving to prevent browning.
- Avoid over-mixing to keep the mozzarella intact.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the vegetables will soften and release liquid over time. Stir before serving and adjust seasoning if needed.
Variations
- Add avocado for extra creaminess.
- Toss in olives for a briny kick.
- Swap balsamic for red wine vinegar for a sharper flavor.
- Add grilled chicken or shrimp to turn it into a full meal.
FAQs
Can I make Tomato Cucumber Mozzarella Salad ahead of time?
Yes, you can prep it a few hours ahead. For best texture, add basil just before serving.
Do I need to peel the cucumber?
Peeling is optional. If using English or Persian cucumbers, leave the skin on for extra texture.
Can I use large mozzarella instead of balls?
Yes, simply cut it into bite-sized pieces.
What type of tomatoes work best?
Cherry or grape tomatoes are ideal, but any ripe tomato works.
Why let the salad marinate?
Marinating helps the flavors blend and enhances the overall taste.
Can I use a different dressing?
Yes, a lemon vinaigrette or Greek dressing works well too.
More Summer Salad Recipes
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Tomato Cucumber Mozzarella Salad
Ingredients
- 2 cups cherry tomatoes (cut in half or quartered)
- 2 cups cucumber (cut into 1/4 inch thick slices, then quartered; peeling is optional)
- 1 cup mozzarella balls
- 1 shallot (peeled and finely diced)
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- salt (to taste)
- pepper (to taste)
- 4-5 basil leaves (cut into ribbons)
Instructions
- Add the tomatoes, cucumber mozzarella balls and shallot to a medium bowl and stir gently with a large spoon to combine.2 cups cherry tomatoes, 2 cups cucumber, 1 cup mozzarella balls, 1 shallot
- In a small bowl, whisk together the balsamic vinegar and olive oil with a pinch of salt and pepper until emulsified. Taste and adjust as needed.2 tablespoons balsamic vinegar, 2 tablespoons extra virgin olive oil, salt, pepper
- Pour the vinaigrette onto the vegetables and toss gently.
- Allow the salad to marinate for 20 minutes to allow the flavors to develop.
- Garnish with the basil ribbons and serve.4-5 basil leaves
Notes
- Use ripe tomatoes for the best flavor. Underripe tomatoes will make the salad bland.
- Salt lightly at first, then adjust after marinating. The vegetables will release moisture.
- Cut ingredients into similar sizes for better texture in every bite.
- Use fresh mozzarella balls for a creamy contrast.
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