This recipe was born from simplicity on a summer afternoon. Needing a quick barbecue side, I grabbed crisp cucumbers, juicy tomatoes, and creamy mozzarella. The result was vibrant, flavorful, and instantly became my go-to Cucumber tomato and mozzarella salad recipe for its effortless elegance.
You’ll love this salad because it’s a no-cook recipe that’s ready in 15 minutes, making it a lifesaver. It’s a celebration of fresh textures the crunch of cucumber, burst of tomatoes, and creaminess of avocado and mozzarella all tied together with a simple vinaigrette. It’s healthy, satisfying, and endlessly versatile.
Ingredients
For the Salad
- ½ English cucumber, cut into quarters lengthwise and then sliced.
- 3 cups cherry tomatoes, sliced in half.
- 8 ounces fresh mozzarella pearls, or about 1 cup fresh mozzarella cut into cubes.
- 1 large avocado, cut into cubes.
- ⅓ cup fresh basil, chopped.
For the Simple Vinaigrette
- 3 tablespoons extra-virgin olive oil.
- 1 tablespoon balsamic vinegar.
- 1 garlic clove, minced or pressed.
- ½ teaspoon fine sea salt, plus extra if needed.
- ¼ teaspoon freshly ground black pepper.
How to Make the Cucumber Tomato and Mozzarella Salad Recipe
Putting this salad together is incredibly simple. The key is to handle the ingredients gently to maintain their textures.
Step 1: Combine the Main Ingredients
In a large bowl, gently combine the sliced cucumber, halved cherry tomatoes, mozzarella pearls, and cubed avocado. A light touch is key to avoid mashing the ingredients.
Step 2: Whisk the Vinaigrette
In a separate small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper until emulsified. Alternatively, shake the ingredients in a sealed jar.
Step 3: Dress and Garnish the Salad
Pour the vinaigrette over the salad, then sprinkle with fresh basil. Gently toss until everything is just coated. Let the salad sit for 10 minutes before serving to allow the flavors to meld.
My Best Tips for This Salad
Over the years, I’ve learned a few tricks that truly elevate this Cucumber tomato and mozzarella salad recipe from good to great.
The Secret to a Crisp, Not Watery, Salad
To prevent a soggy salad, manage the water from the cucumbers and tomatoes. Lightly salt them in a colander for 15-20 minutes to draw out excess moisture. Pat them dry with a paper towel before adding them to the bowl. This extra step guarantees a crisp, flavorful result.
Choose Your Ingredients Wisely
The quality of your ingredients is paramount. Use the ripest tomatoes, high-quality fresh mozzarella packed in water, and wait to slice your avocado until just before assembling to prevent browning.
Timing Your Dressing is Key
Don’t dress the salad too far in advance, as the acid will wilt the basil. For the best look and taste, toss everything together right before serving.
Variations of the Cucumber Tomato and Mozzarella Salad Recipe
One of the things I love most about this salad is its adaptability. To make it a more substantial meal, add a protein like grilled chicken or chickpeas. For new flavors, introduce briny Kalamata olives, a sprinkle of red pepper flakes for heat, or a drizzle of balsamic glaze for sweetness. You can also experiment with different herbs; fresh mint or dill offers a delicious alternative to the classic basil.
For more delicious breakfast ideas, check out our Greek Chicken Salad recipe.
FAQs
Here are answers to some common questions to help you perfect your own version.
What Dressing Pairs Best with a Tomato, Cucumber, and Mozzarella Salad?
A simple vinaigrette is the ideal choice. A classic combination of extra-virgin olive oil and an acid like balsamic vinegar or fresh lemon juice is perfect to complement the fresh flavors without overpowering them.
How Do You Make Cucumber Salad Taste Its Best Every Time?
The secret is using firm cucumbers (like English or Persian) and managing their water content. As mentioned, salting the cucumbers and letting them drain for about 20 minutes is the best way to prevent a watery salad.
What Makes a Caprese Salad Truly Great?
A great Caprese salad relies on quality tomatoes, mozzarella, and basil. This recipe builds on that classic base, adding the delightful textural contrast of crisp cucumber and creamy avocado for an even better result.
Print
Cucumber, Tomato, and Mozzarella Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A celebration of summer in a bowl! This incredibly refreshing Cucumber, Tomato, and Mozzarella Salad is the ultimate no-cook side dish. It brings together the crisp crunch of cucumber, the juicy burst of cherry tomatoes, and the creamy richness of fresh mozzarella and avocado. Tossed in a simple yet flavorful balsamic vinaigrette, this vibrant salad is ready in just 15 minutes, making it your new go-to for effortless elegance at barbecues, potlucks, or any weeknight meal.
Ingredients
For the Salad
1/2 English cucumber, cut into quarters lengthwise and then sliced
3 cups cherry tomatoes, sliced in half
8 ounces fresh mozzarella pearls (or 1 cup fresh mozzarella cut into cubes)
1 large avocado, cut into cubes
1/3 cup fresh basil, chopped
For the Simple Vinaigrette
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 garlic clove, minced or pressed
1/2 teaspoon fine sea salt, plus extra if needed
1/4 teaspoon freshly ground black pepper
Instructions
Combine the Main Ingredients
In a large bowl, gently combine the sliced cucumber, halved cherry tomatoes, mozzarella pearls, and cubed avocado. A light touch is key to avoid mashing the avocado and tomatoes.
Whisk the Vinaigrette
In a separate small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, minced garlic, salt, and pepper until the mixture is well combined and slightly thickened (emulsified).
Dress and Garnish the Salad
Pour the vinaigrette over the salad and sprinkle with the chopped fresh basil. Gently toss until everything is just coated. For the best flavor, let the salad sit for about 10 minutes before serving to allow the flavors to meld together.
Notes
Prevent a Watery Salad: To ensure your salad stays crisp, you can salt the sliced cucumbers and tomatoes in a colander and let them drain for 15-20 minutes. This draws out excess water. Pat them dry before adding to the salad.
Ingredient Quality: The beauty of this simple salad lies in the quality of its ingredients. Use ripe, flavorful tomatoes and high-quality fresh mozzarella (often sold packed in water) for the best results.
Avocado Tip: To prevent the avocado from browning, cut it and add it to the salad just before you are ready to dress and serve.
Make-Ahead: If you need to prep ahead, you can combine the cucumbers, tomatoes, and mozzarella. Store the vinaigrette separately. Add the avocado, basil, and dressing just before serving.
Variations: Feel free to add grilled chicken or chickpeas to make it a main course. Other delicious additions include red onion, Kalamata olives, or a drizzle of balsamic glaze for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook, Tossing
- Cuisine: Mediterranean, Italian-Inspired
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 365 kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 31g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg
Keywords: cucumber tomato salad, mozzarella salad, avocado salad, Caprese salad with a twist, summer salad, easy salad recipe, no-cook recipe, fresh basil salad, balsamic vinaigrette
