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Fresh Tomato Cucumber Mozzarella Salad overhead shot
ChefMaster Emily

Tomato Cucumber Mozzarella Salad Recipe

This Tomato Cucumber Mozzarella Salad is summer in a bowl—fresh, crisp, and full of flavor. With juicy tomatoes, crunchy cucumbers, creamy mozzarella, and a balsamic kick, it’s a refreshing and simple side dish that’s always a hit.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner Side, Lunch
Cuisine: Mediterranean-inspired
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • Cherry tomatoes or grape tomatoes halved or quartered
  • Cucumber chopped into bite-sized pieces
  • Mozzarella pearls
  • Red onion thinly sliced, optional
  • Fresh basil leaves torn
Dressing
  • Olive oil
  • Balsamic vinegar
  • Salt to taste
  • Black pepper to taste

Equipment

  • Mixing Bowl
  • Cutting Board
  • Knife

Method
 

  1. Slice the tomatoes in halves or quarters. Peel and chop the cucumber. Slice the red onion if using.
  2. In a bowl, combine tomatoes, cucumber, mozzarella pearls, red onion, and basil.
  3. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Toss gently to coat.
  4. Serve immediately or chill for 15–30 minutes for enhanced flavor.

Notes

Use English cucumbers for less water. Letting the salad rest after dressing brings out deeper flavors. Drizzle with balsamic glaze for an extra touch.