The cucumber tomato and mozzarella salad recipe is a simple, refreshing dish that combines crisp cucumbers, juicy tomatoes, and creamy mozzarella with fresh basil and a drizzle of olive oil. It’s light, easy to prepare, and makes a great side or standalone lunch especially during the warmer months when fresh produce is at its peak.
What I appreciate most about this salad is how balanced it is. The textures work well together the crunch from the cucumbers, the softness of the mozzarella, and the burst of flavor from ripe tomatoes. It’s not heavy, but it’s still satisfying. I also like how versatile it is. You can keep it basic or build on it with ingredients like avocado, lemon juice, or even a protein to turn it into a meal.
Key Ingredients for the Best Cucumber Tomato and Mozzarella Salad Recipe
Fresh, seasonal ingredients are the heart and soul of any cucumber tomato and mozzarella salad recipe. While it may seem like a humble dish, the right components elevate it into something memorable. You don’t need fancy kitchen skills just fresh produce and good judgment.
Core Ingredients in a Cucumber Tomato and Mozzarella Salad Recipe
Let’s start with the essentials. These are the foundational flavors you can’t skip if you want this salad to taste like summer on a plate:
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Cucumbers: Choose firm, seedless cucumbers like English or Persian varieties. Their crispness adds that cool bite the salad depends on. Slice them evenly for a better texture and visual appeal.
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Tomatoes: Cherry or grape tomatoes bring a burst of sweetness and vibrant color. Slice them in halves to help them soak up the dressing and release their natural juices.
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Fresh Mozzarella: Go for mozzarella pearls or slice a fresh ball into small cubes. This creamy element balances the brightness of the veggies and adds richness without overpowering the salad.
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Extra Virgin Olive Oil: It’s more than just a dressing it’s a flavor component. Use the best quality you can find. A peppery, grassy EVOO adds complexity that bottled dressings can’t match.
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Sea Salt and Cracked Black Pepper: Simple, but crucial. Season just before serving to avoid drawing out too much moisture from the tomatoes and cucumbers.
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Fresh Basil: Tear, don’t chop. Tearing basil helps preserve its essential oils and brings out its sweet, herbaceous aroma.
Optional Additions to Elevate the Recipe
Now here’s where you can let your creativity shine. These additions aren’t essential but they’re game-changers when used thoughtfully:
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Red Onion or Shallots: Thinly sliced for a slight tang that offsets the creaminess of the mozzarella.
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Avocado: Adds a buttery texture and makes the salad more filling.
Love avocado? Try this Avocado Toast with Cottage Cheese for a high-protein, creamy snack. -
Lemon Juice or Balsamic Glaze: A pop of acidity balances the richness of the cheese and olive oil.
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Fresh Oregano or Thyme: For an herbaceous twist if basil isn’t available.
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Toasted Pine Nuts or Walnuts: A little crunch never hurts, especially in texture-balanced salads.
How to Make the Best Cucumber Tomato and Mozzarella Salad Recipe
Even simple salads deserve a little care in their prep. Making this cucumber tomato and mozzarella salad recipe is straightforward, but taking a few extra steps can transform it from basic to bold. Here’s how to do it right, every time.
Step 1: Prep the Vegetables
Start with cold, crisp produce. This isn’t just about texture it’s about flavor. A chilled cucumber holds its crunch and offers a refreshing contrast to creamy mozzarella.
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Slice cucumbers thinly and evenly. You can leave the skin on for extra fiber and color, especially if you’re using English cucumbers.
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Halve cherry or grape tomatoes. Doing this not only makes them bite-sized but also allows their juices to mingle with the dressing, naturally boosting flavor.
Step 2: Combine with Mozzarella & Basil
Layer or gently mix the chopped cucumbers, halved tomatoes, and fresh mozzarella pearls in a bowl.
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Use mozzarella pearls for ease, but don’t hesitate to cube fresh mozzarella if that’s what you have. Just make sure it’s chilled.
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Tear fresh basil leaves and scatter them over the salad. Tearing rather than chopping keeps the leaves from bruising and intensifies their aroma.
Step 3: Dress & Season
Drizzle a generous spoonful of high-quality extra virgin olive oil over the salad. You can stop here or take it up a notch.
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Add a splash of lemon juice or balsamic glaze to sharpen the flavor and cut through the creaminess of the mozzarella.
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Season with flaky sea salt and freshly cracked pepper right before serving. This step is key to avoiding a watery salad.
My Best Cucumber Tomato and Mozzarella Salad Recipe Tips
Chill Ingredients First for Crisp Texture
There’s something special about cold, crunchy cucumbers and fresh mozzarella straight from the fridge. Chilling your veggies before slicing not only keeps them firm but also makes the salad ultra-refreshing especially on hot summer days. If you’re prepping ahead, store chopped cucumbers and tomatoes separately in airtight containers until you’re ready to assemble.
Let It Sit for 10 Minutes After Mixing
While you don’t want your salad to sit too long (hello, soggy veggies), letting it rest for about 10 minutes after dressing is crucial. It gives the flavors a chance to mingle and mellow out, making each bite more cohesive and balanced.
Use Good-Quality Olive Oil and Fresh Mozzarella
This isn’t the time to grab generic oil off the back shelf. Use cold-pressed, extra virgin olive oil with a peppery finish it acts as both dressing and flavor booster. As for mozzarella, fresh is non-negotiable. Avoid shredded or low-moisture varieties; they won’t give you that creamy, delicate bite.
Cut Uniformly for Best Texture
Even slicing isn’t just about looks. It helps the salad eat more evenly and ensures every bite has the perfect balance of cucumber, tomato, and cheese. I like to use a sharp serrated knife for tomatoes and a mandoline for cucumbers when I want ultra-thin, even rounds.
Variations of Cucumber Tomato and Mozzarella Salad Recipe
One of the reasons I keep coming back to this cucumber tomato and mozzarella salad recipe is because it’s so easy to make your own. Once you’ve nailed the base, you can switch things up based on what’s in your fridge or what you’re craving that day.
Add Protein for a Meal-Worthy Dish
Want to turn this salad into a light lunch or dinner? Just add protein. Grilled chicken, chickpeas, or even canned white beans all blend beautifully with the existing flavors. I’ve even tossed in flaked tuna for a Mediterranean-style twist, and it worked surprisingly well.
Switch Up the Cheese
Mozzarella is classic, but feta adds a briny punch. Burrata feels decadent. Goat cheese adds tang.
Or try this rich Cottage Cheese Chicken Salad for a creamy variation.
Go Mediterranean
If you want to lean into bold, sunny flavors, go full Mediterranean. Toss in sliced kalamata olives, red onion, and fresh oregano. A squeeze of lemon and a sprinkle of sumac (a tart, citrusy spice) bring even more depth. It’s perfect alongside grilled meats or flatbread.
Make It Vegan-Friendly
Yes, it’s possible. For a dairy-free take, use cubed avocado or marinated tofu in place of mozzarella. You’ll still get that creamy texture and satisfying bite, without sacrificing flavor. Just make sure your dressing is olive oil–based, and double up on herbs for freshness.
FAQs
What Dressing Pairs Best with a Tomato, Cucumber, and Mozzarella Salad?
Less is more here. A high-quality extra virgin olive oil is often all you need, especially when paired with a splash of lemon juice or a light drizzle of balsamic glaze. This keeps the flavors fresh and lets the ingredients shine.
If you’re looking for a bit more zest, try a homemade vinaigrette with olive oil, red wine vinegar, a touch of Dijon mustard, and a pinch of oregano. Just avoid anything too heavy or creamy it can overpower the salad’s clean flavor.
How Do You Make Cucumber Salad Taste Its Best Every Time?
The secret lies in contrast and freshness. Crisp cucumbers paired with juicy tomatoes and creamy mozzarella create the ideal base. But here’s what really brings the flavor to life:
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Chill your ingredients before assembling
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Tear herbs instead of chopping to preserve their oils
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Always taste before serving and adjust acidity or salt as needed
Another bonus tip? A touch of lemon zest added just before serving gives it an unexpected, bright finish.
What Makes a Caprese Salad Truly Great?
At its core, a great Caprese or any tomato-mozzarella-based salad comes down to simplicity and ingredient quality. Use:
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Ripe, sweet tomatoes (preferably in season)
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Fresh, high-moisture mozzarella
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Hand-torn basil
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Good olive oil and flaky sea salt
Cucumber Tomato Mozzarella Avocado Salad
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
This Cucumber Tomato Mozzarella Avocado Salad is a vibrant, flavor-packed dish perfect for summer meals or light lunches. It features juicy cherry tomatoes, creamy avocado, crisp cucumber, and fresh mozzarella, all tossed with chopped basil and a garlic-infused balsamic vinaigrette. This salad is more than just refreshing it’s rich in texture, perfectly balanced, and incredibly satisfying. Easy to prepare, full of seasonal flavor, and endlessly versatile.
Ingredients
½ English cucumber, quartered lengthwise and sliced
3 cups cherry tomatoes, halved
1 cup fresh mozzarella, diced
1 large avocado, diced
⅓ cup fresh basil leaves, chopped
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 garlic clove, peeled and pressed or grated
½ teaspoon fine sea salt, plus more to taste
¼ teaspoon freshly cracked black pepper
Instructions
Prepare the Vegetables & Cheese
Wash and dry all fresh produce. Quarter and slice the cucumber, halve the cherry tomatoes, and dice the avocado and mozzarella into bite-sized pieces. Chop the basil and set aside.
Make the Dressing
In a small bowl or jar, whisk together the extra virgin olive oil, balsamic vinegar, pressed garlic, sea salt, and black pepper until well combined.
Assemble the Salad
In a large mixing bowl, gently toss together the cucumber, cherry tomatoes, mozzarella, avocado, and basil.
Dress and Serve
Pour the dressing over the salad and toss lightly to coat. Taste and adjust seasoning if needed. Serve immediately for best texture and flavor.
Notes
Use ripe but firm avocado to avoid mushiness when tossing.
For a milder garlic flavor, roast or sauté the garlic before mixing it into the dressing.
Best served fresh, but you can prep the veggies (except avocado) ahead of time and store separately.
Optional add-ins: red onion, toasted pine nuts, or grilled chicken for a protein boost.
Serve with crusty bread to soak up the dressing for a more complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
Keywords: cucumber tomato mozzarella avocado salad, summer salad, fresh salad, healthy salad, basil balsamic salad, no cook salad, easy summer lunch, vegetarian salad
