Description
A bright, no-cook salad of crisp cucumber, juicy cherry tomatoes, and fresh mozzarella tossed in an herby olive oil–balsamic dressing—perfect for a light summer meal.
Ingredients
1 medium English cucumber, peeled, fork-scored, thinly sliced, then diced
1 cup cherry tomatoes, quartered
8 oz fresh mozzarella (bite-sized pieces or pearl balls)
¼ cup red onion, finely chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
½ teaspoon dried oregano
½ teaspoon dried basil
Salt and freshly ground black pepper, to taste
Fresh basil leaves, torn (optional garnish)
Instructions
- In a small bowl, whisk together olive oil, balsamic vinegar, oregano, basil, salt, and pepper until emulsified.
- Place diced cucumber, cherry tomatoes, red onion, and mozzarella in a large bowl.
- Pour the dressing over the vegetables and cheese; gently toss to coat.
- Let the salad rest 10 minutes at room temperature to allow flavors to meld.
- Garnish with fresh basil leaves before serving.
Notes
Use burrata instead of mozzarella for extra creaminess.
Swap white balsamic or red wine vinegar for a milder tang.
Add sliced avocado or diced bell pepper for more color and texture.
Stir in fresh mint or parsley in place of basil for a flavor twist.
Sprinkle toasted pine nuts or chopped almonds on top for nutty crunch.
Prep vegetables and dressing up to a day ahead; combine just before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approx. 1/4 recipe)
- Calories: 140 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 15 mg