Cucumber Mozzarella Salad (Print Version)

Fresh cucumbers and creamy mozzarella with zesty herb dressing—a vibrant Mediterranean dish ready in 15 minutes.

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 1 cup cherry tomatoes, halved
03 - 1/4 small red onion, thinly sliced

→ Cheese

04 - 7 oz fresh mozzarella balls (bocconcini), halved

→ Dressing

05 - 3 tbsp extra-virgin olive oil
06 - 1.5 tbsp white wine vinegar or lemon juice
07 - 1 small garlic clove, finely minced
08 - 1/2 tsp sea salt
09 - 1/4 tsp freshly ground black pepper
10 - 1/4 cup fresh basil leaves, torn
11 - 2 tbsp fresh parsley, chopped

# How-To Steps:

01 - Combine sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, and halved mozzarella balls in a large mixing bowl.
02 - Whisk together olive oil, white wine vinegar or lemon juice, minced garlic, sea salt, and black pepper in a small bowl until emulsified.
03 - Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
04 - Add torn basil leaves and chopped parsley, then toss lightly to incorporate without bruising the herbs.
05 - Serve immediately for optimal crispness, or refrigerate for up to 30 minutes to allow flavors to meld.

# Expert Tips:

01 -
  • The creamy mozzarella against crisp cucumbers creates this perfect texture contrast that keeps every bite interesting
  • You can assemble the whole thing while the pasta water boils or the grill heats up
02 -
  • The onions can taste quite sharp initially, but that mellow bite is exactly what cuts through the rich mozzarella
  • This salad tastes best at room temperature rather than ice-cold from the fridge
03 -
  • Salt your cucumber slices for ten minutes if you want them extra crisp, then pat them dry before assembling
  • Always tear basil by hand instead of cutting it to prevent those ugly brown edges from appearing

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