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