Tomato Cucumber Salad with Avocado, Mozzarella

This vibrant Tomato Cucumber Salad with Avocado, Mozzarella is your new go-to for a light, refreshing, and incredibly satisfying meal or side dish. It’s a wonderfully versatile recipe that brings together simple, fresh ingredients for a burst of flavor and texture, making healthy eating a pure delight.

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Prep Time 15

Total Time 15

Course: Salad

Ingredients Method Notes

Ingredients

Tomatoes

2 pints cherry or grape tomatoes halved or quartered if large

Cucumber

1 large English cucumber peeled (if desired) and diced into ½-inch pieces

Avocado

1 large ripe avocado pitted, peeled, and diced into ½-inch pieces

Fresh Mozzarella

8 ounces fresh mozzarella balls ciliegine or bocconcini, halved or quartered if large. Drain them well.

Red Onion

½ medium red onion thinly sliced or finely diced. If you find raw onion too strong, soak the slices in ice water for 10 minutes before draining.

Fresh Basil

¼ cup fresh basil leaves roughly chopped or torn

Fresh Mint (Optional)

2 tablespoons fresh mint leaves roughly chopped

For the Lemon Vinaigrette

¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice from about 1 lemon
1 teaspoon Dijon mustard
1 clove garlic minced
½ teaspoon dried oregano
to taste salt
to taste freshly ground black pepper

Method

In a large mixing bowl, combine the halved or quartered cherry tomatoes, diced English cucumber, and thinly sliced or diced red onion. Add the halved or quartered fresh mozzarella balls to the bowl.
2 pints cherry or grape tomatoes, 1 large English cucumber, ½ medium red onion, 8 ounces fresh mozzarella balls
Gently scatter the chopped fresh basil and optional chopped fresh mint over the vegetables and mozzarella.
¼ cup fresh basil leaves, 2 tablespoons fresh mint leaves
In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, and dried oregano. Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed.
¼ cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 clove garlic, ½ teaspoon dried oregano, to taste salt, to taste freshly ground black pepper
Pour the prepared lemon vinaigrette over the salad ingredients.
Just before serving, gently add the diced ripe avocado to the bowl. This prevents it from browning and becoming mushy.
1 large ripe avocado
With a large spoon or two, gently toss all the ingredients together until everything is lightly coated with the vinaigrette. Be careful not to overmix, especially to avoid bruising the avocado and mozzarella.
Serve immediately as a refreshing side dish, a light lunch, or as part of a larger meal.

Notes

This salad is best enjoyed fresh. If storing leftovers, add avocado just before serving. Not suitable for freezing.