This is the kind of salad I end up making when I have a mix of fresh vegetables in the fridge and want something quick without overthinking it. Tomatoes and cucumber are always an easy starting point, and adding mozzarella makes it feel a bit more filling.
Sometimes I toss this together in the evening when I don’t want anything heavy, just something fresh and simple. It works well on its own or next to whatever else I’ve already cooked.
I like that it doesn’t need much to taste good just a light dressing and a few herbs if I have them. It’s one of those everyday recipes that quietly becomes a habit.
Tomato Cucumber Mozzarella Salad
Equipment
- 1 Mixing bowl
- 1 Cutting Board
- 1 Paring knife
Ingredients
- 1 1/2 cups grape or cherry tomatoes Halved.
- 1 medium cucumber peeled and cut into Quarters.
- 250 g fresh mozzarella cut into chunks (or use ciligene)
- 10-12 fresh basil leaves torn into small Pieces.
- 2 Tablespoons good quality olive oil
- 1 Tablespoon balsamic vinegar
- 1 garlic clove minced.
- Pinch of salt pepper and sugar, to taste
Instructions
- Clean the cucumbers and trim the ends. Next, slice lengthwise, then into quarters, and finally into tiny cubes. See my Pinterest tutorial on cutting an onion before chopping it into tiny bits. After washing and halving the tomatoes, remove the watery cores and chop into dice.
- To prevent the garlic and shallot from browning, cook the garlic, shallot, and olive oil in a skillet over medium heat for one minute, stirring often. Spoonula-style, transfer all of the aromatic olive oil and gently toasted bits to a mason jar or basin.
- Garlic, olive oil, red wine vinegar, salt, and pepper should all be combined in a small bowl.
- Combine the tomatoes, cheese, basil, cucumber, and onion in a large salad bowl.
- Transfer the salad to a platter and season it.
- Mix the salad and enjoy!
Notes
- The salad can be refrigerated for three to four days when kept in a sealed container. Prepare it on Friday and savor it throughout the weekend. Alternately, prepare it on Sunday to have a delectable side dish for lunch or dinner that week.
- To make a caprese pasta salad, use this caprese salad recipe with cooked spaghetti. An excellent pasta shape for a pasta version of this recipe is orecchiette.
- The greatest caprese salad can easily be elevated to a meal by adding a protein source, such as grilled chicken.
- Balsamic vinegar can be substituted for red wine vinegar.
- This salad is perfect for a BBQ or party. When serving salad at a gathering, place it on a sizable ice pack covered in a soft kitchen towel to keep it cool.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 337kcal |
| Carbohydrates | 11g |
| Calcium | 313mg |
| Fiber | 2g |
| Fat | 27g |
| Cholesterol | 45mg |
| Protein | 14g |
| Sodium | 367mg |
| Saturated fat | 9g |
How Can I Keep the Extra Cucumber and Tomato Salad Fresh?
Keep the extra salad in a glass container in the fridge. It stays tasty for around 5 days. If you have extra dressing after finishing the veggies, just chop up more veggies and add them to the same container.
How Does a Cucumber and Tomato Salad Taste Different When Made with Different Types of Vinegar?
Using different types of vinegar can significantly change the taste of a cucumber and tomato salad. For example, using white vinegar will give the salad a sharp and tangy flavor, while apple cider vinegar will add a slightly fruity and more mellow taste. Balsamic vinegar, on the other hand, will add a rich, sweet, and slightly acidic flavor, enhancing the overall depth of the salad.
Red wine vinegar will impart a bold and robust flavor, while rice vinegar will add a mild and slightly sweet taste. Each type of vinegar brings its unique flavor profile to the salad, allowing you to customize the taste based on your preferences.
hi there,
i’m Lily
A California-born chef with roots in the Central Valley’s farming community, transforming salads from diet staple to culinary art.
