When summer’s in full swing and the last thing you want is to turn on the oven, this Cucumber Tomato Mozzarella Salad is your savory salvation. It’s the kind of dish that whispers, “I’m fresh, I’m fast, and I’ll make your taste buds dance.” Whether you’re feeding a family of picky eaters or pulling together a quick lunch between Zoom calls, this salad has your back.
I’ve made this beauty more times than I can count, and each bite still feels like a mini-vacation on the Mediterranean coast. It’s a little marinated, a little creamy, and a lot addictive. Bonus? You only need 15 minutes and a handful of ingredients.
Why You’ll Love This Cucumber, Tomato, and Mozzarella Salad
It’s crisp. It’s juicy. It’s herby. And the mozzarella? It melts just enough to mingle with the tangy balsamic and olive oil magic. This dish combines everything we love about a Mediterranean salad—without the fuss.
Ingredients
- 2 tbsp olive oil (30 ml)
- 1 tbsp balsamic vinegar (15 ml)
- 1 tbsp dried oregano (3 g)
- 1 tbsp dried basil (3 g)
- Pinch salt
- Pinch black pepper
- 1 cucumber, peeled, fork-scored, sliced, and diced
- 1½ cups cherry tomatoes, quartered (225 g)
- 8 oz fresh mozzarella, cubed (225 g)
- ½ large red onion, finely chopped (optional)
- Optional: fresh basil leaves for garnish
Steps to Fresh Salad Bliss
- Whisk together olive oil, balsamic vinegar, oregano, basil, salt, and pepper in a small bowl. Set it aside to mingle while you chop.
- Peel your cucumber and scrape it with a fork for fun texture (and to help the dressing cling). Dice it and toss it into a medium bowl.
- Quarter those cherry tomatoes like a pro and add them to the cucumbers.
- Finely chop half a red onion—unless onions aren’t your thing, in which case, skip it.
- Cube the mozzarella or use those adorable mozzarella pearls. Into the bowl they go.
- Pour the marinade over your colorful mix. Stir gently to coat every bite.
- Let it rest for 10 minutes. Trust me—this is where the flavor magic happens.
Toss Like a Pro: Cooking Tips
- Use English or Persian cucumbers for fewer seeds and extra crunch.
- Don’t stress if your tomatoes are juicy—those sweet dribbles add to the dressing.
- Fresh basil is the cherry on top (er, the leaf on top?). Toss it in just before serving for that herbaceous pop.
- Want a make-ahead version? Mix everything but the mozzarella and add it just before serving.
My Salad Story
This Cucumber Tomato Mozzarella Salad became a star at our family picnics after my daughter declared it her “vegetable ice cream.” (I don’t know what that means, but she eats it happily.) It’s become my go-to when I want something quick but still worthy of seconds and thirds. One summer, I made it so often that my neighbor started calling it “Olivia’s Bowl.”
What to Serve with It
Pair this salad with grilled chicken skewers, crusty sourdough, or a juicy steak if you’re feeling fancy. It also makes a fabulous side for seafood—think lemon-garlic shrimp or grilled salmon. Or, go full vegetarian and serve it alongside hummus and warm pita for a complete Mediterranean vibe.
How to Store Leftovers
Got leftovers? Pop them in an airtight container and refrigerate for up to two days. The veggies will soften a bit, but the flavor gets even deeper. Pro tip: Freshen it up with a little extra olive oil and a splash of vinegar before diving back in.
FAQs
Can I substitute mozzarella with another cheese?
Yes! Feta works great and adds a tangier twist. Burrata? Divine.
What’s the best vinegar for this?
Balsamic is classic, but red wine vinegar or even lemon juice can work if that’s what’s in your pantry.
Can I make this a day ahead?
Just hold the cheese until serving to keep things fresh and creamy.
Final Forkfuls
A Cucumber Tomato Mozzarella Salad is more than just a pretty bowl—it’s a flavor-packed lifesaver on hectic days and a sunny staple at every gathering. Whether you’re meal-prepping for the week or whipping up a spontaneous backyard dinner, this marinated veggie salad delivers big flavor with zero stress. Let it chill for a few minutes, and watch your guests (or kids, or coworkers) dig in like it’s their new favorite dish—because it probably will be.
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Crisp, Cool & Crave-Worthy: Your New Favorite Cucumber Tomato Mozzarella Salad
- Total Time: 15 minutes (+ 10 minutes resting)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Cucumber Tomato Mozzarella Salad is a refreshing and flavorful summer dish that comes together in just 15 minutes. It’s the perfect side for grilled mains, picnics, and light lunches with crisp cucumbers, juicy tomatoes, creamy mozzarella, and a tangy balsamic-herb dressing.
Ingredients
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2 tablespoons olive oil (30 ml)
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1 tablespoon balsamic vinegar (15 ml)
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1 tablespoon dried oregano (3 g)
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1 tablespoon dried basil (3 g)
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Pinch of salt
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Pinch of black pepper
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1 cucumber, peeled, fork-scored, sliced and diced
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1½ cups cherry tomatoes, quartered (225 g)
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8 oz fresh mozzarella, cubed (225 g)
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½ large red onion, finely chopped (optional)
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Optional: fresh basil leaves for garnish
Instructions
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Whisk olive oil, balsamic vinegar, oregano, basil, salt, and pepper in a small bowl.
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Prepare the cucumber: peel, score with a fork, slice, and dice.
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Add cucumber and quartered tomatoes to a mixing bowl.
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Add finely chopped red onion (if using) and cubed mozzarella.
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Pour dressing over the salad and gently toss to coat.
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Let rest for 10 minutes to marinate.
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Garnish with fresh basil leaves and serve.
Notes
Use mozzarella pearls for a bite-sized, elegant look.
Substitute feta or burrata for a flavor twist.
Add fresh basil just before serving for brightness.
For best texture, add mozzarella just before serving if prepping ahead.
The salad can be stored for up to 2 days, but texture softens slightly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean