Tomato Cucumber Mozzarella Salad (VIDEO)
This Tomato Cucumber Mozzarella Salad was inspired by a classic Italian salad. You could call this a chopped Caprese Salad, and it’s loaded with juicy cherry tomatoes, crisp cucumber, avocado, and fresh mozzarella cheese, all drizzled with a lovely and simple balsamic garlic dressing.
It’s such a refreshing and satisfying salad that you’ll make it on repeat all summer. It’s especially delicious with sweet garden tomatoes.
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Tomato Cucumber Mozzarella Salad
This cucumber tomato mozzarella salad recipe brings the best summer veggies together into one irresistible side dish. It combines the best of my Panzanella Salad and Cucumber Tomato Avocado Salad. The fresh mozzarella balances the tomatoes, cucumbers, and avocado, while the balsamic dressing marries all the flavors together.
It comes together quickly – just chop the veggies, mix the dressing, and stir together—easy! It adds so much beautiful color and freshness to your meal. If you have any leftovers, it tastes great on top of toast for breakfast the next morning.
Tomato Mozzarella Salad Video
Watch how easy it is to make this summer salad in just a few steps. I know it will become one of your family’s favorite recipes all season long. Pair this with juicy Hamburgers and you have the best cookout menu!
This tomato and mozzarella salad recipe shines year-round, but it is especially delicious when the veggies come straight from the garden or a local farmers’ market. Even if you don’t keep a vegetable garden, you won’t have a hard time finding deliciously fresh ingredients at your local grocery store this time of year.
For the Salad
- English cucumber – these are sweeter than slicing cucumbers and have a thinner skin, so there’s no need to peel them. Garden cucumbers also work great.
- Cherry tomatoes – see my tip below for cutting cherry tomatoes. You can also use grape tomatoes or even dice up garden tomatoes.
- Mozzarella pearls – lend saltness and creaminess to the recipe. You can also cut a large ball of soft mozzarella into small pieces. You’ll need one cup of fresh mozzarella.
- Avocado – A ripe avocado gives slightly when pressing the skin, but is not mushy.
- Basil – be sure to use fresh basil and cut it into ribbons (see my tip for cutting basil leaves below)
Balsamic Dressing Ingredients
- Extra virgin olive oil – this is the basis of the dressing that coats the veggies
- Balsamic vinegar – adds a vibrant and tangy taste. Be sure to use balsamic vinegar, not balsamic vinaigrette or balsamic glaze.
- Garlic – fresh garlic is a staple in Italian cooking, giving the dressing a savory, earthy flavor
- Salt and pepper – season the dressing to your liking
How to Chop Fresh Basil
Since basil bruises easily, it’s important to cut it correctly. Here’s how to ‘chiffonade’ (finely shred) basil:
- Stack the basil leaves
- Roll the stack lengthwise into a log.
- Use a sharp knife to cut the roll to shred the basil leaves. Don’t go over the chopped basil again with your knife or it will bruise the delicate ribbons.
How to Make Tomato Cucumber Mozzarella Salad
Assemble this delicious mozzarella salad with only a few minutes of chopping and a drizzle of dressing.
- Chop the Salad – in a salad bowl, combine the sliced cucumber, halved cherry tomatoes, mozzarella balls, diced avocado, and basil into a serving bowl.
- Make The Dressing – Whisk the olive oil, balsamic vinegar, garlic, salt, and pepper together in a separate bowl.
- Combine – drizzle the dressing over the salad. Carefully mix the salad together with a rubber spatula or spoon, so you don’t smash any of the vegetables. Then, serve with a large, deep spoon.
Pro Tip: The food scraper that I mentioned in the video above is one of my favorite kitchen tools. It’s like having an extra hand in the kitchen and makes salad prep faster, cleaner, and easier.
While basil is an essential element of a traditional Caprese salad, this Tomato and Mozzarella Salad recipe also tastes great with chopped parsley or chives.
If your avocados are too firm, you can speed ripen in 1-2 days by placing them in a sealed brown paper bag with a banana, apple, or kiwi on the counter. If your avocado is ripe and you aren’t ready to use it, refrigerate it to slow the ripening process.
With this hack, it’s simple to cut a lot of tomatoes at once. Put several cherry tomatoes between two storage container lids or 2 shallow rimmed plates. Then, hold the lids in place with one hand on top of the stack. Use a serrated knife in a sawing motion between the two lids to half the tomatoes.
A classic Caprese salad is typically served as a summer appetizer, but this tomato salad works great as a side dish, especially when grilling. If you want the salad to be served as an entree, you can even chop grilled chicken or shrimp and add it to the bowl.
- Perfect Grilled Steak
- Juicy Grilled Chicken Breast
- Grilled Shrimp Skewers
- Meatloaf Recipe
- Air Fryer Baked Potatoes
- Focaccia Bread Recipe
- Prep Ahead – To prepare this salad ahead of time, simply cut the tomatoes and cucumbers and store them in an airtight container. Then, Cut and add the avocado, mozzarella pearls, basil, and balsamic dressing just before serving.
- Refrigerate Leftovers –The salad will last covered in the refrigerator for a day or two, but the avocados may turn brown.
Tomato Cucumber Mozzarella Salad features the most vibrant summer veggies and herbs drizzled with a distinctive balsamic dressing. It’s a crowd favorite that we know your family will love.
More Summer Salads
If you love summer salad recipes, try these delicious variations at your next summer barbecue:
- Chickpea Salad Recipe
- Taco Salad
- Creamy Cucumber Salad
- Avocado Corn Salad
- Tomato Burrata Salad Recipe
Tomato Cucumber Mozzarella Salad (VIDEO)
- 1/2 English cucumber, quartered lengthwise and sliced
- 3 cups cherry tomatoes, halved
- 8 oz fresh mozzarella pearls, or 1 cup diced fresh mozzarella cheese
- 1 large avocado, diced
- 1/3 cup basil leaves, chopped
- 3 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 garlic clove, peeled and pressed or grated
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly cracked black pepper
- Place the cucumber, cherry tomatoes, mozzarella balls, avocado, and basil into a serving bowl.
- In a separate bowl, whisk the olive oil, balsamic vinegar, garlic, salt, and pepper together until combined.
- Just before serving, drizzle the dressing over the salad and toss to combine and serve.