Cucumber Mozzarella Salad

Cucumber Mozzarella Salad made its way into my kitchen one lazy Sunday afternoon when I had fresh mozzarella balls sitting in the fridge and a handful of cucumbers that needed to be used so I tossed them together with some juicy tomatoes and herbs hoping to make something light but flavorful. That first bite made me pause then smile because it was exactly what I didn’t know I needed.

Now it’s become my favorite no-fuss salad whenever I want to bring something fresh to the table without spending too much time. The creamy mozzarella the crunch of cucumber and the sweetness of tomatoes all tied together with basil and a touch of balsamic—it’s simplicity and elegance in one bowl.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cucumbers – Add a refreshing crunch that pairs perfectly with creamy cheese.
• Cherry tomatoes – Provide sweetness and vibrant color throughout the salad.
• Fresh mozzarella balls – Offer a soft and rich texture that complements the crisp veggies.
• Fresh basil – Gives the salad its signature aromatic flavor.
• Olive oil – Helps coat everything lightly and smoothly.
• Balsamic glaze – Adds sweetness and depth with a tangy contrast.
• Salt – Enhances all the fresh and natural flavors.
• Black pepper – Adds a subtle bite to balance the creaminess.
• Tools You’ll Need
• Sharp knife – To slice cucumbers and halve the tomatoes neatly.
• Cutting board – Makes prep work easier and organized.
• Mixing bowl – Large enough to toss everything without crushing the mozzarella.
• Measuring spoons – Helpful for drizzling the perfect amount of dressing.
• Serving plate or bowl – For presenting your salad beautifully.

Instructions

Step 1:

I begin by rinsing the cucumbers cherry tomatoes and fresh basil under cool water.

Step 2:

Then I slice the cucumbers into rounds and cut the cherry tomatoes in half placing them in a large bowl.

Step 3:

I gently add in the fresh mozzarella balls and tear or chop the basil leaves before mixing them in.

Step 4:

Next I drizzle olive oil over the salad and season it with salt and freshly cracked black pepper.

Step 5:

Just before serving I like to give it a beautiful drizzle of balsamic glaze right over the top.

Step 6:

I toss everything gently one last time so the mozzarella stays intact and the flavors are nicely combined.

Tips

If you want a citrusy twist I sometimes add a splash of lemon juice to the olive oil. When I have leftover salad I use it as a topping for toasted baguette slices to make a quick appetizer. And for extra flavor I like to chill the salad for 15 minutes before serving—it really makes the herbs pop.

Ways to Serve

This salad is perfect on its own as a light lunch or served alongside grilled meats sandwiches or pasta. I also love pairing it with crusty bread and a glass of white wine for a refreshing summer meal.

Frequently Asked Questions

Can I make cucumber mozzarella salad ahead of time?

Yes you can prep everything a few hours in advance but add the basil and balsamic glaze right before serving for the best texture and flavor.

What kind of mozzarella should I use for cucumber mozzarella salad?

I recommend using small mozzarella balls (bocconcini or ciliegine) for easy portioning and the perfect creamy bite.

Can I use dried basil instead of fresh in cucumber mozzarella salad?

Fresh basil really makes a difference here but in a pinch you can use a small sprinkle of dried—just use less since it’s more concentrated.

See You in the Kitchen

I hope you try this cucumber mozzarella salad and love it as much as I do! It’s bright fresh and full of flavor with very little effort. Let me know how it turns out and don’t forget to save or share the recipe with your salad-loving friends.

Happy Cooking!

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