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Tomato Cucumber Mozzarella Salad

Tomato Cucumber Mozzarella Salad

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.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 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 red onion thinly sliced (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

Equipment

  • Large mixing bowl
  • Small Bowl

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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.
  8. 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.

Notes

This salad is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.