Tomato Cucumber Mozzarella Salad
This Tomato Cucumber Mozzarella Salad is a simple vegetarian dish made with fresh cucumbers and tomatoes. Topped with a homemade balsamic vinegar dressing, it’s quick to prepare and perfect as a side dish that’s as visually appealing as it is flavorful.
Ingredients
For the dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice, freshly squeezed
- 1 clove garlic, peeled and minced
- 1 teaspoon kosher salt, more if needed at the end
- ¼ teaspoon black pepper
- 1/4 cup extra virgin olive oil
For the salad:
- 4-5 Persian cucumbers, sliced ¼-inch thick slices (skin on)
- 2 cups colorful cherry tomatoes, cut into quarters
- 8 ounces fresh mozzarella cheese, cut into small cubes
- handful fresh basil leaves, or Italian parsley leaves (optional)
Instructions
- To make the dressing: Place balsamic vinegar, fresh lemon juice, minced garlic, salt and pepper in a small bowl. Give it a whisk. While still whisking, slowly add in the extra-virgin olive oil and continue whisking until fully incorporated and smooth. Set it aside.
- To assemble the salad: Place cucumber slices, tomatoes, and mozzarella cheese in a bowl. Drizzle the dressing over the salad. Give it a toss.
- Garnish with fresh basil or Italian parsley.
- Taste for seasoning and add in some more salt and crushed black pepper, if necessary. Serve.
Notes
- This salad makes an excellence topping for toast for breakfast, if you have any leftovers on the next day.
- Make Ahead: Prepare the salad and the tangy balsamic vinaigrette and store them in separate containers. Storing them separately will keep your veggies—especially the tomatoes—from getting soggy.
- Storage: This Chopped Caprese Cucumber Salad will stay fresh in an airtight container for up to 2 days.
Nutrition
Calories: 337kcalCarbohydrates: 11gProtein: 14gFat: 27gSaturated Fat: 9gCholesterol: 45mgSodium: 367mgPotassium: 419mgFiber: 2gSugar: 6gVitamin A: 1427IUVitamin C: 18mgCalcium: 313mgIron: 1mg
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