Tomato Cucumber Mozzarella Salad

A fresh, light, and flavorful Caprese-style salad featuring ripe tomatoes, crisp cucumbers, and creamy mozzarella, dressed in a simple balsamic vinaigrette.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Appetizer, Light Lunch, Side Dish

Cuisine: Italian

Calories: 210

Ingredients Method Notes

Ingredients

Salad Components

2 cups Cherry Tomatoes Halved
1 English Cucumber Sliced and quartered
8 oz Fresh Mozzarella Balls (Bocconcini) Drained and halved
1/4 cup Fresh Basil Leaves Roughly chopped or torn

Balsamic Vinaigrette

3 Tbsp Extra Virgin Olive Oil
2 Tbsp Balsamic Vinegar
1 tsp Dijon Mustard
1/2 tsp Dried Oregano
1/4 tsp Salt Or to taste
1/8 tsp Black Pepper Freshly ground

Method

Instructions

Prepare the vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, dried oregano, salt, and pepper until emulsified.
Prepare the salad components: In a large mixing bowl, gently combine the halved cherry tomatoes, sliced cucumber, and mozzarella pieces.
Dress the salad: Pour about half of the prepared vinaigrette over the tomato, cucumber, and mozzarella mixture. Toss gently to coat all ingredients evenly.
Incorporate the herbs: Add the fresh, torn basil leaves to the salad and toss lightly one final time. Add more dressing if desired, reserving some for serving if preferred.
Chill briefly (optional): For best flavor integration, you may cover the salad and chill it in the refrigerator for 10-15 minutes, though it can be served immediately.
Serve immediately as a refreshing side dish or light lunch. Enjoy!

Notes

Use high-quality, fresh mozzarella (like water-packed balls) for the best texture and flavor. If tomatoes are in season, heirloom tomatoes can be chunky-cut for a rustic presentation.