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Cucumber Mozzarella Salad

A fresh, no-cook salad with crisp cucumbers, juicy tomatoes, creamy mozzarella, and basil in a simple balsamic dressing – quick and perfect for busy days.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian-Inspired, Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 1 large English cucumber sliced into half-moons
  • 2 cups cherry or grape tomatoes halved
  • 8 ounces fresh mozzarella pearls
  • 0.33 cup fresh basil leaves torn
Dressing
  • 3 tbsp extra virgin olive oil
  • 1-2 tbsp balsamic vinegar to taste
  • 1 garlic clove minced, optional
  • salt and black pepper to taste

Equipment

  • Mixing bowl
  • Whisk
  • Knife and cutting board

Method
 

  1. Slice cucumber into half-moons and halve tomatoes; place in a large bowl.
  2. Add mozzarella pearls and torn basil to the bowl.
  3. Whisk olive oil, balsamic vinegar, garlic (if using), salt, and pepper in a small bowl.
  4. Drizzle dressing over salad and gently toss to combine.
  5. Taste and adjust seasoning if needed.
  6. Serve immediately for best freshness.

Notes

Best enjoyed fresh. Store undressed components separately if prepping ahead. Add extras like avocado or onions for variety.