Cucumber Mozzarella Salad (Printable)
Fresh Mediterranean salad featuring crisp cucumbers, creamy mozzarella, and zesty herb dressing. Ready in 15 minutes.
# What You'll Need:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
02 - 1 cup cherry tomatoes, halved
03 - 1/4 small red onion, thinly sliced (optional)
→ Cheese
04 - 7 oz fresh mozzarella balls (bocconcini), halved
→ Dressing
05 - 3 tbsp extra-virgin olive oil
06 - 1.5 tbsp white wine vinegar or lemon juice
07 - 1 small garlic clove, finely minced
08 - 1/2 tsp sea salt
09 - 1/4 tsp freshly ground black pepper
10 - 1/4 cup fresh basil leaves, torn
11 - 2 tbsp fresh parsley, chopped
# How-To Steps:
01 - Place the sliced cucumbers, cherry tomatoes, red onion, and mozzarella balls in a large mixing bowl.
02 - In a small bowl, whisk together olive oil, white wine vinegar (or lemon juice), minced garlic, salt, and pepper until emulsified.
03 - Pour the dressing over the salad ingredients.
04 - Gently toss to combine, ensuring the vegetables and mozzarella are evenly coated with the dressing.
05 - Add the fresh basil and parsley, and toss again lightly to distribute the herbs.
06 - Serve immediately, or chill for up to 30 minutes before serving to allow flavors to meld.
# Expert Advice:
01 -
- No cooking required means you can assemble this even on the hottest days when turning on the oven feels like punishment.
- The combination of cool cucumbers and rich mozzarella creates this perfect balance that keeps everyone coming back for seconds.
02 -
- Cucumbers release a lot of water once salted, so if you are making this ahead do not add the dressing until right before serving.
- Fresh mozzarella should taste milky and mild, if it smells sour or feels slimy it is past its prime and will ruin the entire salad.
03 -
- If your cucumbers have thick skins and large seeds, use a spoon to scrape out the seeds before slicing.
- Invest in really good olive oil because there are nowhere to hide in this simple recipe.