10-Minute Tomato Cucumber Mozzarella Salad You’ll Crave Forever

There’s nothing quite like the first bite of this tomato cucumber mozzarella salad on a hot summer day – it’s like sunshine in a bowl! I’ve been making this simple, refreshing dish for years, ever since my neighbor Gina brought it to our backyard potluck. The colors alone make people smile – those bright red tomatoes against the creamy white mozzarella and vibrant green basil. But the real magic happens when you take that first crunchy, juicy bite.

What I love most is how effortlessly this salad comes together. In about ten minutes flat, you’ve got a dish that tastes like you spent hours in the kitchen. It’s become my go-to for last-minute gatherings, lazy weeknight dinners, and even fancy brunches (just add some crusty bread and call it caprese salad’s cooler cousin). My kids beg for it, my husband thinks I’m a culinary genius when I make it, and honestly? It might just be the easiest “recipe” in my entire repertoire.

Why You’ll Love This Tomato Cucumber Mozzarella Salad

This salad might look fancy, but trust me—it’s as easy as they come. Here’s why it’s one of my all-time favorites:

• Lightning-fast prep: I can throw this together in 10 minutes flat—perfect when you’re starving and don’t want to cook
• Refreshing crunch: That crisp cucumber with juicy tomatoes? Pure summer happiness in every bite
• Endlessly adaptable: Add avocado, swap in peaches, or drizzle with pesto—it’s impossible to mess up
• Crowd-pleaser magic: My kids, my foodie friends, even my picky uncle all clean their plates when I serve this

Oh, and did I mention it makes you look like a kitchen rockstar with zero effort? That’s my kind of recipe.

Ingredients for Tomato Cucumber Mozzarella Salad

Here’s everything you’ll need to make my favorite summer salad (and yes, I’ve learned a few things about getting these ingredients just right):

• 2 cups cherry tomatoes: Halved (I like the multi-colored ones for extra pretty presentation)
• 1 English cucumber: Thinly sliced (about 1/4-inch thick – no need to peel if it’s fresh!)
• 8 oz fresh mozzarella: Diced into 1/2-inch cubes (the wet-packed kind, not the dry blocks)
• 1/4 cup fresh basil: Hand-torn into little pieces (don’t chop – tearing keeps it from bruising)
• 2 tbsp good olive oil: My splurge is the fruity Italian kind for this salad
• 1 tbsp aged balsamic: The thick, syrupy kind makes all the difference
• Pinch each of salt & pepper: To taste (I always under-season at first and adjust)

Ingredient Notes & Substitutions

Don’t stress if you’re missing something! Here’s how I improvise:

• Tomatoes: Grape tomatoes work great, or dice regular tomatoes if that’s what you’ve got
• Cucumber: Persian cukes are fabulous here too (just use 2 smaller ones)
• Cheese: For dairy-free folks, try cubed avocado or vegan mozzarella (it won’t be the same, but still tasty)
• Herbs: No basil? Mint or parsley make fun twists (my kids love it with mint!)
• Dressing: Out of balsamic? A squeeze of lemon juice adds nice brightness

The key is using the freshest ingredients you can find – it makes all the difference in this simple salad!

How to Make Tomato Cucumber Mozzarella Salad

Okay, let’s get to the fun part – assembling this gorgeous salad! I’ve made this enough times that I could do it with my eyes closed (though I don’t recommend that – knives are involved). Here’s exactly how I put it together:

1. Prep your veggies: Rinse and dry everything first – wet ingredients make watery dressing. Halve those cherry tomatoes (I like cutting them diagonally for fancy points), and slice the cucumber about 1/4-inch thick.
2. Cheese time: Pat your mozzarella dry with paper towels (this helps the dressing cling), then dice it into hearty chunks – none of those wimpy little cubes!
3. Herb magic: Pick your basil leaves right before using (they’ll bruise less), then tear them with your fingers – it releases more flavor than chopping.
4. Mix it up: Gently toss tomatoes, cucumber, and mozzarella in a big bowl. I use my hands – it’s oddly satisfying and prevents squished tomatoes.
5. Dress to impress: Drizzle with olive oil first (it coats everything), then the balsamic. Go easy – you can always add more!
6. Season smart: Sprinkle with salt and pepper (I start with 1/4 tsp salt), toss again, then taste. More salt? More balsamic? Make it yours!
7. Chill out: Let it sit 5-10 minutes if you can – the flavors get happier together. But no longer or the cukes get sad and limp.

Pro Tips for the Best Salad

Here are my hard-won lessons from many (many) tomato cucumber salad attempts:

• Tomato test: Choose tomatoes that feel heavy for their size and smell sweet at the stem – they’ll taste amazing
• Cucumber crunch: If your cukes are watery, sprinkle slices with salt first, let sit 5 minutes, then pat dry
• Dress wisely: Always toss salad with clean hands – you’ll feel exactly when everything’s evenly coated without overdressing

Remember: This salad’s beauty is in its simplicity – don’t fuss too much!

Serving Suggestions for Tomato Cucumber Mozzarella Salad

I’ve served this salad a hundred ways, and here are my absolute favorite pairings:

• Grilled protein perfection: Pile it next to lemon-herb chicken or garlic shrimp – the freshness cuts through rich flavors
• Picnic superstar: Tuck some into a crusty baguette with prosciutto for instant gourmet sandwiches
• Brunch beauty: Serve alongside fluffy omelets or quiche for a colorful weekend spread
• Pasta’s best friend: Spoon it over warm orzo or couscous – the juices make an instant dressing

My secret? Always bring extra napkins – people go crazy for this stuff!

Storage and Reheating Instructions

This salad is definitely best eaten fresh, but if you must store it, here’s the deal: Keep it in an airtight container in the fridge for up to 2 days. The cukes will lose some crunch, and the tomatoes get a bit softer, but it’s still tasty. Just know—this is one dish that does not freeze well (trust me, I learned the hard way with a sad, watery mess).

Tomato Cucumber Mozzarella Salad FAQs

Over the years, I’ve gotten so many questions about this salad—here are the ones I hear most often (and my honest answers!):

Can I add avocado? Absolutely! I do this all the time—just wait to add it until right before serving so it doesn’t turn brown. The creaminess pairs perfectly with the fresh veggies.

How far ahead can I make this? Honestly? About an hour max if you want perfect texture. The cukes start getting sad after that. But if you must prep early, keep dressing separate until the last minute.

Can I use regular mozzarella? You can, but fresh mozzarella makes all the difference—that milky softness is what makes this salad special. Dry blocks just don’t have the same magic.

Why does mine get watery? Two culprits: wet veggies (always pat them dry!) or overdressing. Start with half the dressing—you can always add more.

What if I hate basil? No problem! Try mint, parsley, or even a pinch of dried oregano. (Though basil-loving me will quietly judge you.)

Nutritional Information

Here’s the scoop on what you’re eating (and yes, I actually ran the numbers because my fitness-obsessed sister kept asking):

• Calories: About 220 per generous serving
• Protein: 10g (thanks to all that dreamy mozzarella)
• Carbs: 10g – mostly from those sweet tomatoes
• Healthy fats: 15g (the good kind from olive oil and cheese)

Remember, these are estimates – your actual numbers will dance around depending on your tomato sweetness, cheese size, and how heavy-handed you are with that delicious olive oil!

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