Tasty Cucumber Mozzarella Salad

A Refreshing Summer Salad

Tasty Cucumber Mozzarella Salad is a wonderfully bright and simple dish that shows how a handful of fresh ingredients can become a standout side or light meal. It’s the kind of recipe that comes together in minutes and delivers crisp cucumber, creamy mozzarella, sweet cherry tomatoes, and a tangy balsamic dressing — all finished with fresh basil. If you love easy, wholesome salads with clean flavors, this recipe will quickly become a go-to. For more make-ahead, crowd-pleasing sides, consider trying a creamy green bean potato salad like the one linked below — it pairs beautifully with the same kind of warm-weather menus.
creamy green bean potato salad

Why make Tasty Cucumber Mozzarella Salad

This salad is worth making for several reasons. First, it’s fast: chopping a couple of vegetables and tossing them with a simple dressing takes less time than heating an oven. That makes it perfect for weeknight dinners, last-minute potlucks, or picnic packing. Second, its ingredients are flexible and widely available year-round. Even in winter you can usually find decent cucumbers, cherry tomatoes, and small mozzarella balls at most grocery stores.

Texture and balance are big wins here. The cool crunch of cucumber offsets the soft chew of mozzarella, while thinly sliced red onion adds a little bite. A light vinaigrette keeps things bright instead of heavy, which makes this salad a healthier partner for rich mains like grilled chicken, salmon, or pasta dishes. It’s also naturally vegetarian and simple to adapt for vegan diets or other preferences.

Finally, this salad scales easily. Make a single bowl for two people or multiply ingredients for a crowd without changing technique. The flavors develop slightly as it rests, so it’s forgiving if you need to prepare it a bit ahead of time.

How to make Tasty Cucumber Mozzarella Salad

Follow these clear steps to make a perfectly balanced Tasty Cucumber Mozzarella Salad every time. Read through the directions once before you start so everything flows smoothly.

1. In a large bowl, combine the diced cucumbers, mozzarella balls, red onion, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh basil leaves before serving.

Ingredients

• 2 cucumbers, diced
• 1 cup mozzarella balls
• 1/4 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Ingredient notes and substitutions:

• Cucumbers: English or Persian cucumbers work best because they have fewer seeds and thinner skins. If using a large garden cucumber, scoop seeds out if they’re watery.
• Mozzarella balls: Small fresh mozzarella balls (bocconcini) are ideal. For a lighter or dairy-free option, substitute with small cubes of firm tofu, vegan mozzarella, or crumbled feta for a tangier result.
• Cherry tomatoes: Grape tomatoes work fine too. If tomatoes aren’t in season, you can use halved Roma tomatoes but expect more moisture.
• Olive oil and balsamic: Use a good-quality extra-virgin olive oil and a balsamic vinegar you enjoy. For a milder dressing, use lemon juice instead of balsamic.

Directions (expanded tips)

1. Prepare the vegetables: Wash cucumbers and tomatoes thoroughly. Dice the cucumbers into small, even pieces so they mix well with the mozzarella. Halve the cherry tomatoes and thinly slice the red onion so the flavor is present but not overpowering.
2. Combine the base: Place the cucumbers, mozzarella balls, red onion, and tomatoes in a large mixing bowl. Gently toss them once or twice to distribute ingredients.
3. Make the dressing: In a small bowl, whisk the olive oil and balsamic vinegar until emulsified. Add a pinch of salt and a few grinds of black pepper and taste. Adjust acidity or seasoning as needed — a tiny pinch of sugar can round out very tart balsamic.
4. Dress the salad: Pour the dressing evenly over the salad. Use a large spoon to toss gently; you want to coat everything without breaking the mozzarella.
5. Garnish and serve: Scatter fresh basil leaves on top. If you like, tear the basil for more aroma. Serve right away or chill for 10–15 minutes to let flavors meld.

Pro Tips for Success Tasty Cucumber Mozzarella Salad

• Keep the mozzarella chilled until just before tossing. Cold cheese holds its shape and gives a satisfying contrast to the cucumbers.
• Slice ingredients uniformly. Evenly sized pieces make every forkful balanced and improve presentation.
• Salt carefully. Start with a small pinch and taste after tossing because mozzarella can contribute sodium; you can always add more later.
• Dress right before serving if you want the cucumbers crunchy. If you prefer the salad a little softer and more marinated, dress it 10–30 minutes ahead.
• Pat cucumbers dry if they look watery. Excess moisture dilutes the dressing and makes the salad soggy.
• Use fresh basil at the end. Adding basil early can mute its delicate flavor and cause bruising.

Flavor Variations Tasty Cucumber Mozzarella Salad

• Mediterranean twist: Add kalamata olives, chopped cucumber skin-on for extra texture, and a splash of red wine vinegar (or lemon) instead of balsamic. Sprinkle dried oregano and swap mozzarella for cubed feta or use both cheeses together.
• Herby citrus: Replace balsamic with lemon juice and add chopped dill, chives, or mint. A touch of honey in the dressing balances lemon’s brightness.
• Spicy balsamic: Stir in a pinch of red pepper flakes or a drizzle of chili oil to the dressing for gentle heat. Add toasted pine nuts for crunch.
• Avocado boost: Fold in diced avocado just before serving for creaminess and healthy fats. Add a squeeze of lime to prevent browning.
• Grain bowl: Make this salad heartier by tossing it with cooked farro, quinoa, or barley. The grains turn it into a stand-alone lunch or light dinner.

Serving Suggestions Tasty Cucumber Mozzarella Salad

• As a side for grilled proteins: Serve alongside grilled chicken, shrimp, or salmon. The salad’s acidity and freshness cut through richer flavors and cleanse the palate.
• Picnic or potluck: Pack the dressing separately and combine just before serving to prevent sogginess. This salad travels well when kept cool.
• Light lunch: Serve over a bed of mixed greens or baby spinach with a slice of crusty bread for a quick midday meal.
• Pasta companion: Spoon the salad over warm pasta tossed with olive oil and garlic for a Mediterranean-inspired warm-cold contrast.
• Appetizer: Arrange the salad on crostini or layer slices of tomato and cucumber with mozzarella for elegant skewers.

Storage and Freezing Instructions Tasty Cucumber Mozzarella Salad

Short-term refrigeration:

• Store in an airtight container in the refrigerator for up to 2 days. Because cucumbers release moisture, the salad will become softer and a little watery over time. To minimize sogginess, keep the dressing separate and toss just before serving.
• If you’ve already dressed the salad, line the container with a paper towel to absorb excess moisture. Re-toss before serving and add fresh basil.

Freezing:

• Freezing this salad is not recommended. Cucumbers and fresh mozzarella both lose their texture after freezing and thawing, becoming mushy and watery. If you want a make-ahead option, freeze the dressing separately (in a small jar or freezer-safe container) and store chopped cucumbers and tomatoes chilled in the fridge for 24 hours maximum.
• If you need long-term storage, freeze a dressing-only portion and plan to use fresh produce when you’re ready to eat.

Make-ahead tips:

• Chop vegetables up to 6 hours ahead and refrigerate separately. Pull everything together and dress the salad 15 minutes before serving for crispness.
• Prepare the dressing up to 2 days ahead in the fridge and bring to room temperature before using.

Nutrition Facts (Per Serving) — approximate

Assuming the recipe yields 4 servings, estimates per serving:

• Calories: 160 kcal
• Protein: 5.5 g
• Carbohydrates: 6.8 g
• Fat: 12.3 g
• Fiber: 1.2 g
• Sodium: 120 mg

These values are approximate and depend on exact ingredient sizes and product brands. For example, whole-milk mozzarella contributes more calories and fat than part-skim varieties, and the added salt will increase sodium. If you need precise numbers for dietary tracking, weigh your ingredients and use a nutrition calculator with your specific products.

FAQ About Tasty Cucumber Mozzarella Salad

What’s the best type of cucumber to use in this salad?

English and Persian cucumbers are the top choices because they have fewer seeds and thinner skins, which means less watery texture and more pleasant bite. If all you have is a regular slicing cucumber, peel and scoop the seeds to reduce excess moisture. For salads you’re serving soon, you can leave the peel on for color and nutrients, but always pat them dry to remove surface water.

Can I make this salad vegan or dairy-free?

Yes. To make this salad vegan, replace mozzarella balls with cubed firm tofu, marinated tofu, or a plant-based mozzarella alternative. Tofu won’t melt like cheese, but when pressed and marinated briefly in a little lemon and olive oil, it provides a similar creamy bite. Also check the dressing ingredients; balsamic vinegar and olive oil are naturally vegan, but if you add honey to balance acidity, swap it for maple syrup.

How can I prevent the salad from becoming soggy?

The two biggest culprits are excess water from cucumbers and dressing applied too early. To keep things crisp, pat chopped cucumbers dry with paper towels or line them on a kitchen towel for a few minutes to remove water. Keep dressing separate and toss the salad within 15 minutes of serving. If you must dress early, use slightly less dressing and place the salad over a bed of greens that can absorb some liquid.

Is this salad gluten-free and suitable for low-carb diets?

This salad is naturally gluten-free and low in carbohydrates, especially if you use part-skim mozzarella to reduce fat calories. The carbs primarily come from the vegetables and a small amount from balsamic vinegar. It’s a fine choice for gluten-free, low-carb, and many other eating plans; just check labels on store-bought mozzarella for any additives if you have strict requirements.

How long will leftovers stay good?

Leftovers will keep in the refrigerator for up to 2 days, though texture changes are expected. Store in an airtight container and stir before serving to redistribute juices. For best quality, keep the dressing separate when storing and toss just before serving. Avoid freezing leftovers because cucumbers and fresh mozzarella don’t freeze well.

Can I add protein to make this a main dish?

Absolutely. Sliced grilled chicken breast, shrimp, smoked salmon, or chickpeas make excellent protein add-ins. For quick prep, toss in canned chickpeas (rinsed and drained) or leftover rotisserie chicken. These additions turn the salad into a satisfying, balanced meal without much extra effort.

How do I scale the recipe for a party?

This salad scales easily. For each additional 4 servings, simply double the ingredients. Prepare the vegetables in advance and mix them in a large bowl at the event. Keep the dressing in a separate pitcher and drizzle it on just before serving to ensure maximum crunch. If making for a buffet, provide a small ladle or salad servers so guests can take portions without sogging the main bowl.

Final Thoughts

Tasty Cucumber Mozzarella Salad is a dependable, flexible recipe that fits many occasions — from a casual family dinner to an elegant summer gathering. With minimal ingredients and a short prep time, it highlights the natural flavors of fresh produce and offers endless options for small twists or larger transformations. Whether you keep it classic, add herbs and nuts for crunch, or make it heartier with grains or protein, this salad rewards simple, seasonal ingredients with big, bright results. Enjoy experimenting and make it your own.

Tasty Cucumber Mozzarella Salad

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• Total Time: 10 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A wonderfully bright and simple salad featuring crisp cucumbers, creamy mozzarella, sweet cherry tomatoes, and a tangy balsamic dressing.

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Ingredients

• 2 cucumbers, diced
• 1 cup mozzarella balls
• 1/4 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish

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Instructions

1. In a large bowl, combine the diced cucumbers, mozzarella balls, red onion, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh basil leaves before serving.

Notes

For a vegan version, substitute mozzarella with firm tofu or vegan mozzarella. Keep the dressing separate if storing to maintain crunch.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean