Go Back
+ servings

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.
Course Salad
Cuisine American
Keyword cucumber tomato mozzarella salad, tomato mozzarella salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 337kcal


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.
  • Serve.


  • 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.


Calories: 337kcal | Carbohydrates: 11g | Protein: 14g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 367mg | Potassium: 419mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1427IU | Vitamin C: 18mg | Calcium: 313mg | Iron: 1mg