This cucumber tomato mozzarella salad is an easy to make vegetarian recipe made with summer’s best fresh produce: colorful cherry tomatoes and cucumbers. Ready in less than 20 minutes, it is guaranteed to add a pop of color to your summer table and please everyone in your family.
Time flies when you have family around. If you have been following along with my recent posts and social media you might have seen, my father and aunt were visiting us from Turkey. They stayed with us for almost a month and we had a fantastic time together. They returned to their respective homes a week ago and I am doing my best to get used to the fact that my life is back to normal. Though I am a little sad that they are gone, I am enjoying the comfort of getting back to my routine.
One of the many fun activities we did together was to start a small herb garden in our backyard. Since I am probably the last person to be known as someone with a green thumb, I was so happy that they were here to help me. Together we went to the farmer’s market, picked up a bunch of herbs and planted them.
In the beginning my herbs were looking good, but with the cooler-than-normal temperatures of Vermont weather mixed in with the never-ending cloudy and rainy days, they haven’t been doing very well. With the exception of mint, dill, and tarragon… While those three herbs look like they are going to be around for a while, thyme, lavender, and Italian parsley aren’t doing so well.
With that being said, although the Italian parsley didn’t produce the strong green leaves that I was used to, when I tasted the very thin (almost dill like) leaves that you see on top of this cucumber tomato mozzarella salad, I was happily surprised to see how flavorful they were. Plus, they had these beautiful tiny white flowers that tasted great as well. Since then, I have been using them as garnish on all our meals.
About This Cucumber Tomato Mozzarella Salad Recipe:
I am pretty sure that you have already guessed it, but this is a super easy-to-make salad that is made with colorful tomatoes and cucumbers that are currently in abundance in every farmer’s market. If you are like me, a big fan of Caprese salad, you will love this salad too. I personally think that cucumbers are underused in salad recipes so I thought why not combine cucumber with tomato, mozzarella, avocado, and my baby Italian parsley leaves for a refreshing and flavorful salad. And I am glad I did, because with all of its summery colors, this salad is now a favorite in our house.
For the dressing, I used balsamic vinegar as the base and mixed it with extra virgin olive oil, a clove of minced garlic, and salt and pepper. Just like the salad, it is so simple to put together.
Finally, even though I choose to layer the ingredients in a mid-size flat oval dish, you can certainly mix everything together in a salad bowl. Either way, this salad is guaranteed to not only add some color to your summer table, but also please everyone in your family.Print
Cucumber Tomato Mozzarella Salad
A vegetarian summer salad recipe made with summer’s best produce, cucumbers and tomatoes and is drizzled with homemade balsamic vinegar dressing.
- Prep Time: 15 min
- Total Time: 15 min
- Yield: 4 servings
- Category: Salad
- Method: Raw Food
- Cuisine: American
For the dressing:
- 4 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 cloves of garlic, peeled and minced
- ½ teaspoon sea (or kosher) salt, more if needed at the end
- ¼ teaspoon black pepper
For the salad:
- 4 Persian cucumbers, sliced ¼-inch thick slices (skin on)
- 2 cups colorful cherry tomatoes, sliced
- 8 ounces fresh mozzarella cheese, cut into small cubes
- ½ ripe avocado, cut into small cubes
- handful fresh Italian parsley leaves
- To make the dressing: Whisk together all the dressing ingredients in a small bowl and set it aside.
- To assemble the salad (like you see in these photos): Place half of the cucumber slices in an oval dish with a flat surface. Layer the rest by mixing the rest of the cucumbers with tomatoes. Top them off with cubed avocados and mozzarella cheese in the middle.*
- Drizzle the dressing over the salad. Taste for seasoning and add in some more salt and crushed black pepper, if necessary.
- Alternatively, you can place everything in a salad bowl and gently mix them together.
- This salad makes and excellence topping for toast for breakfast, if you have any leftovers on the next day.
- Serving Size: 1
- Calories: 382
- Sugar: 6.4g
- Sodium: 652.4mg
- Fat: 31.4g
- Carbohydrates: 12.9g
- Fiber: 3.3g
- Protein: 14.3g
- Cholesterol: 50.5mg