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Must Try Tomato Cucumber Mozzarella Salad

Must Try Tomato Cucumber Mozzarella Salad

This **Must Try Tomato Cucumber Mozzarella Salad** is your new go-to for a light, vibrant, and incredibly easy side dish or lunch. It’s perfect for those times you crave fresh flavors without spending hours in the kitchen, offering a burst of summery goodness in every bite, making it a truly versatile and indispensable recipe.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ripe heirloom tomatoes, mixed varieties (e.g., beefsteak, cherry, grape) cut into bite-sized wedges or halves if cherry/grape
  • 1 large English cucumber or 2-3 Persian cucumbers, peeled (optional), seeded, and cut into ½-inch thick half-moons or cubes
  • 8 ounces fresh mozzarella cheese preferably larger balls (ciliegine or bocconcini if smaller), drained and quartered or halved
  • ½ cup fresh basil leaves roughly torn or chiffonade
  • ¼ cup thinly sliced red onion optional, for a little bite
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic glaze or good quality balsamic vinegar
  • 1 teaspoon dried oregano or 1 tablespoon fresh
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Large Salad Bowl
  • Small Bowl

Method
 

  1. Wash your tomatoes and cucumber thoroughly. If using larger tomatoes, cut them into bite-sized wedges. If using cherry or grape tomatoes, simply halve them. For the cucumber, if you prefer, you can peel the skin. Then, slice it into approximately ½-inch thick half-moons or cubes. If your cucumber has large seeds, you might want to scoop them out before slicing.
    1 pound ripe heirloom tomatoes, mixed varieties (e.g., beefsteak, cherry, grape), 1 large English cucumber
  2. Drain the fresh mozzarella cheese. If you've purchased larger balls of mozzarella, cut them into quarters for easy eating. If you have smaller bocconcini or ciliegine, you can leave them whole or halve them depending on their size.
    8 ounces fresh mozzarella cheese
  3. If you're using red onion, slice it very thinly to avoid an overpowering oniony bite. Gently separate the basil leaves and roughly tear them into manageable pieces or for a more refined look, stack them, roll them tightly, and slice them thinly (chiffonade).
    ¼ cup thinly sliced red onion, ½ cup fresh basil leaves
  4. In a large salad bowl, gently combine the prepared tomatoes, cucumber, mozzarella, red onion (if using), and basil.
    1 pound ripe heirloom tomatoes, mixed varieties (e.g., beefsteak, cherry, grape), 1 large English cucumber, 8 ounces fresh mozzarella cheese, ¼ cup thinly sliced red onion, ½ cup fresh basil leaves
  5. In a small bowl or directly over the salad, drizzle the extra virgin olive oil. Add the balsamic glaze or balsamic vinegar. Sprinkle in the dried oregano (or fresh if you have it). Season generously with salt and freshly ground black pepper.
    2 tablespoons extra virgin olive oil, 1 tablespoon balsamic glaze or good quality balsamic vinegar, 1 teaspoon dried oregano, to taste salt, to taste freshly ground black pepper
  6. Using two large spoons or your hands, gently toss all the ingredients together to evenly distribute the dressing and seasonings. Be careful not to over-toss, as this can bruise the tomatoes and basil.
    1 pound ripe heirloom tomatoes, mixed varieties (e.g., beefsteak, cherry, grape), 1 large English cucumber, 8 ounces fresh mozzarella cheese, ¼ cup thinly sliced red onion, ½ cup fresh basil leaves, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic glaze or good quality balsamic vinegar, 1 teaspoon dried oregano, to taste salt, to taste freshly ground black pepper
  7. Taste the salad and adjust the salt, pepper, or balsamic if needed. You want a balanced flavor that highlights the fresh ingredients.
    to taste salt, to taste freshly ground black pepper, 1 tablespoon balsamic glaze or good quality balsamic vinegar
  8. This **Must Try Tomato Cucumber Mozzarella Salad** is best served fresh, ideally within an hour of making it, to ensure the best texture and vibrant flavors.

Notes

This salad is best enjoyed fresh. For optimal texture, store dressing separately from salad components if saving leftovers. Not recommended for freezing.