Tomato Cucumber Mozzarella Salad
A vibrant and refreshing salad made with ripe tomatoes, crisp cucumbers, and creamy mozzarella, perfect for summer gatherings and quick family meals.
Ingredients
Fresh Ingredients
- 4 pieces ripe tomatoes Look for juicy, heirloom varieties for maximum flavor.
- 1 large cucumber Crunchy and refreshing — a Persian cucumber is a great option.
- 8 oz fresh mozzarella balls Opt for bocconcini for a creamy, indulgent texture.
- 1/4 cup fresh basil leaves Adds a fragrant aroma; swap with mint for a unique twist.
Dressings
- 2 tablespoons extra-virgin olive oil A high-quality oil enhances the salad’s richness.
- 1 tablespoon balsamic vinegar Choose aged balsamic for a deeper flavor.
- to taste salt Essential for boosting all the natural flavors.
- to taste freshly cracked pepper Essential for boosting all the natural flavors.
Instructions
Preparation
- Begin by washing the tomatoes and cucumber thoroughly. Cut the tomatoes into bite-sized pieces and the cucumber into thin slices for delightful crunch.
- If using mozzarella balls, drain them well. If you have a larger mozzarella ball, slice it into small cubes for easier mixing.
- Gently tear the basil leaves into smaller pieces, releasing their fragrant oils.
Combining Ingredients
- In a large mixing bowl, combine the diced tomatoes, cucumbers, mozzarella, and basil. Toss gently, so you don’t squash the mozzarella.
- Drizzle the olive oil and balsamic vinegar over the top. Sprinkle with salt and pepper, and fold everything together with care.
- Let the salad sit for a couple of minutes for the flavors to meld. Then plate it up, and enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 2 days, although the salad is best enjoyed fresh. If preparing a day ahead, keep the dressing separate until serving.