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Tomato Cucumber Mozzarella Salad

A vibrant, refreshing salad made with cherry tomatoes, cucumbers, and mozzarella, evoking the warmth of summer with its delicious flavors and colors.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cherry tomatoes, halved for a sweet explosion
  • 1 cucumber, diced for that refreshing crunch
  • 8 oz fresh mozzarella either pearl-sized or cubed for creamy bites
  • 3 tablespoons olive oil to bring it all together
  • 1 tablespoon balsamic vinegar for that tangy kick
  • Salt and pepper to taste for seasoning
Optional additions
  • generous handful fresh basil leaves for fragrance and flavor

Method
 

Preparation
  1. Start by washing your cherry tomatoes and cucumber thoroughly.
  2. Halve the tomatoes and dice the cucumber into bite-sized pieces.
Mixing
  1. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, and fresh mozzarella.
Add Freshness
  1. Tear the basil leaves into smaller pieces and add them to the bowl.
Dressing
  1. Drizzle the olive oil and balsamic vinegar over the salad.
  2. Season with salt and pepper to taste.
Tossing
  1. Using a large spoon or tongs, gently toss the salad until all the ingredients are well-coated.
Serving
  1. Transfer the salad to a serving dish, or keep it in the mixing bowl for a casual style.

Notes

This salad is best enjoyed fresh but can be refrigerated in an airtight container for up to 2 days. Reheating is not recommended.