Discover the ultimate Tomato Cucumber Mozzarella Salad, a vibrant and refreshing dish perfect for any occasion. This recipe offers a quick and easy way to bring a burst of fresh flavors to your table, making it an indispensable addition to your culinary repertoire.
Key Ingredients for Tomato Cucumber Mozzarella Salad
- 1 pound ripe tomatoes (such as Roma, cherry, or heirloom), cut into bite-sized pieces
- 1 large cucumber, peeled, seeded, and diced
- 8 ounces fresh mozzarella cheese, cut into cubes or torn into rustic pieces
- 1/4 cup thinly sliced red onion (optional, for a touch of bite)
- 1/4 cup fresh basil leaves, torn or chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar (or to taste)
- 1/2 teaspoon dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
How to Make Tomato Cucumber Mozzarella Salad
This Tomato Cucumber Mozzarella Salad is astonishingly simple to assemble, proving that incredible flavor doesn’t require complex techniques. In just minutes, you’ll have a beautifully balanced dish featuring creamy mozzarella, crisp cucumber, and juicy tomatoes. The secret lies in the quality of fresh ingredients and a light, zesty dressing that brings everything together. Preparation time is a breezy 15 minutes, making it ideal for quick lunches, easy weeknight sides, or elegant potluck contributions.
Step-by-Step Instructions
- Prepare the Vegetables: Wash your tomatoes thoroughly. If using larger tomatoes, cut them into wedges or bite-sized pieces. For cherry or grape tomatoes, you can halve them. Peel the cucumber, slice it lengthwise to remove the seeds if you prefer a less watery salad, and then dice it into uniform pieces. Thinly slice the red onion if you’re using it; soaking the onion slices in cold water for 10 minutes can reduce their sharpness.
- Combine Salad Ingredients: In a large mixing bowl, gently combine the prepared tomatoes, diced cucumber, and cubed or torn fresh mozzarella cheese. Add the sliced red onion, if using.
- Add Fresh Herbs: Tear or chop the fresh basil leaves. Add them to the bowl with the other salad ingredients. The fresh basil will infuse the salad with a lovely aromatic quality.
- Make the Dressing: In a small bowl or directly over the salad ingredients, whisk together the extra virgin olive oil and balsamic vinegar. You can adjust the ratio of oil to vinegar to suit your preference for acidity. Stir in the dried oregano.
- Season the Salad: Season the salad generously with salt and freshly ground black pepper to taste. The salt will help draw out the natural juices from the tomatoes, enhancing the overall flavor.
- Toss and Serve: Drizzle the prepared dressing over the salad. Gently toss all the ingredients together until they are well combined and coated with the dressing. Be careful not to over-mix, as this can make the ingredients mushy.
- Chill (Optional but Recommended): For the best flavor, allow the Tomato Cucumber Mozzarella Salad to sit for at least 10-15 minutes at room temperature, or chill it in the refrigerator for about 30 minutes before serving. This allows the flavors to meld together beautifully.
- Serve: Serve the Tomato Cucumber Mozzarella Salad chilled or at room temperature. It’s a perfect side dish for grilled chicken, fish, pasta, or as a light lunch on its own.
Why You’ll Love This Tomato Cucumber Mozzarella Salad
You’ll adore this Tomato Cucumber Mozzarella Salad for its utterly refreshing simplicity and vibrant, clean flavors. The star of the show is the delightful interplay between the juicy, ripe tomatoes, the crisp, cool cucumber, and the creamy, milky fresh mozzarella, all brought to life by a light, tangy balsamic vinaigrette. Making this salad at home is incredibly budget-friendly, using common pantry staples and readily available produce, saving you money compared to store-bought versions or restaurant sides. It’s a quick and effortless way to elevate your meals with bright, summery tastes that dance on your palate.
Unlike a heavier pasta salad, this Tomato Cucumber Mozzarella Salad offers a lighter, more invigorating experience, making it ideal for warm weather or as a palate cleanser. The pops of fresh basil add an aromatic dimension that truly makes this salad special. So ditch the delivery menus and embrace this delightful dish – it’s a guaranteed crowd-pleaser that’s as beautiful to look at as it is delicious to eat. Give this Tomato Cucumber Mozzarella Salad a try today and taste the difference fresh ingredients make!
Storing and Reheating Tips
This Tomato Cucumber Mozzarella Salad is best enjoyed fresh, as the vegetables can become a bit soft over time. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. The dressing will continue to meld with the ingredients, and while the texture might change slightly, the flavor will still be enjoyable.
To reheat, simply remove the salad from the refrigerator and let it come to room temperature for about 15-20 minutes before serving. There’s no need for actual reheating, as this is a cold salad. If you find the salad has released a lot of liquid, you can gently drain some of it off before serving. Freezing is not recommended for this salad, as the fresh mozzarella and vegetables do not hold up well to the freezing and thawing process.
Final Thoughts
This simple yet incredibly flavorful Tomato Cucumber Mozzarella Salad is a testament to the power of fresh, quality ingredients. It’s the perfect easy-to-make dish that brings a burst of sunshine to any meal. We encourage you to gather your ingredients and whip up this delightful salad for yourself – you won’t be disappointed!
Tomato Cucumber Mozzarella Salad
Ingredients
Equipment
Method
- Wash your tomatoes thoroughly. If using larger tomatoes, cut them into wedges or bite-sized pieces. For cherry or grape tomatoes, you can halve them. Peel the cucumber, slice it lengthwise to remove the seeds if you prefer a less watery salad, and then dice it into uniform pieces. Thinly slice the red onion if you’re using it; soaking the onion slices in cold water for 10 minutes can reduce their sharpness.1 pound ripe tomatoes, 1 large cucumber, 1/4 cup red onion
- In a large mixing bowl, gently combine the prepared tomatoes, diced cucumber, and cubed or torn fresh mozzarella cheese. Add the sliced red onion, if using.1 pound ripe tomatoes, 1 large cucumber, 8 ounces fresh mozzarella cheese, 1/4 cup red onion
- Tear or chop the fresh basil leaves. Add them to the bowl with the other salad ingredients. The fresh basil will infuse the salad with a lovely aromatic quality.1/4 cup fresh basil leaves
- In a small bowl or directly over the salad ingredients, whisk together the extra virgin olive oil and balsamic vinegar. You can adjust the ratio of oil to vinegar to suit your preference for acidity. Stir in the dried oregano.2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon dried oregano
- Season the salad generously with salt and freshly ground black pepper to taste. The salt will help draw out the natural juices from the tomatoes, enhancing the overall flavor.salt, freshly ground black pepper
- Drizzle the prepared dressing over the salad. Gently toss all the ingredients together until they are well combined and coated with the dressing. Be careful not to over-mix, as this can make the ingredients mushy.2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon dried oregano, 1 pound ripe tomatoes, 1 large cucumber, 8 ounces fresh mozzarella cheese, 1/4 cup red onion, 1/4 cup fresh basil leaves, salt, freshly ground black pepper
- For the best flavor, allow the Tomato Cucumber Mozzarella Salad to sit for at least 10-15 minutes at room temperature, or chill it in the refrigerator for about 30 minutes before serving. This allows the flavors to meld together beautifully.
- Serve the Tomato Cucumber Mozzarella Salad chilled or at room temperature. It’s a perfect side dish for grilled chicken, fish, pasta, or as a light lunch on its own.