Best 3 Tomato Cucumber Mozzarella Salad Recipes

With its vibrant colors, refreshing flavors, and simple preparation, the tomato cucumber mozzarella salad is a delightful dish that elevates any occasion. This classic salad combines the sweetness of ripe tomatoes, the crispness of cucumbers, the creamy richness of mozzarella cheese, and the tanginess of a zesty dressing, creating a perfect balance of taste and texture. Whether you're looking for a quick and easy lunch option or a light side dish for your next barbecue, this salad is a crowd-pleaser that will leave you feeling satisfied and refreshed.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO-CUCUMBER MOZZARELLA SALAD

Tomato-Cucumber Mozzarella Salad image

I used fresh mozzarella for the first time last year and loved it. I wanted to incorporate it into as many dishes as possible and came up with this tomato cucumber basil salad. It has quickly become a mainstay at my house. -Jennifer Klann, Corbett, Oregon

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

3 medium tomatoes, chopped
1 English cucumber, quartered and cut into 1/4-inch slices
1 small green pepper, chopped
1/4 cup thinly sliced onions
12 pitted Greek olives, sliced
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
4 ounces fresh mozzarella cheese, cubed

Steps:

In a large bowl, combine tomatoes, cucumber, green pepper, onions, olives, parsley and basil. In a small bowl, whisk oil, vinegars, sugar, salt, oregano and pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 15 minutes. Just before serving, toss in cheese. Serve with a slotted spoon.

Nutrition Facts : Calories 160 calories, Fat 14g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 265mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

CUCUMBER OLIVE TOMATO SALAD WITH MOZZARELLA

CUCUMBER OLIVE TOMATO SALAD WITH MOZZARELLA image

Categories Vegetable Side No-Cook Vegetarian

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 cucumbers, peeled, halved lengthwise, seeded, and cut into 1/2-inch wide pieces
1 tablespoon kosher salt
3/4pound fresh mozzarella, cut into tiny 1/2 inch squares
1 cup Kalamata or other brine-cured black olives
(5 ounces) halved and pitted
1 pint cherry tomatoes, halved
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground pepper
1/2 cup olive oil
1 teaspoon finely minced fresh basil
1 teaspoon finely minced fresh oregano

Steps:

1. Toss the cucumbers and salt in a large strainer or colander set over a bowl. Fill a gallon-size zipper-lock plastic bag with ice water and set the bag on top of the cucumber pieces. Drain for 1 hour. 2. Meanwhile, whisk the vinegar, oil, pepper and herbs together in a small bowl and set the dressing aside, stirring occasionally. Add the tomatoes, olives, herbs, and the oil to the cucumbers and toss to blend. 3. Stir the olives, and mozzarella into the dressing. Thoroughly rinse the cucumber pieces until cold, running water and pat dry with paper towels. Toss the cucumber with the dressing. Add the cherry tomatoes just before serving.

TOMATO - CUCUMBER MOZZARELLA SALAD RECIPE - (4.7/5)

Tomato - Cucumber Mozzarella Salad Recipe - (4.7/5) image

Provided by Jac_M

Number Of Ingredients 15

Ingredients

3 medium tomatoes, chopped
1 English cucumber, quartered and cut into 1/4-inch slices
1 small green pepper, chopped
1/4 cup onions, thinly sliced
12 pitted Greek olives, sliced
2 tablespoons fresh parsley, minced
1 tablespoon fresh basil, minced
1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
4 ounces fresh mozzarella cheese, cubed

Steps:

In a large bowl, combine the tomatoes, cucumber, green pepper, onions, olives, parsley and basil. For dressing, in a small bowl, whisk the oil, vinegars, sugar, salt, oregano and pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 15 minutes. Just before serving, stir in cheese. Serve with a slotted spoon.

Tips:

Select ripe and flavorful tomatoes: Choose tomatoes that are fully ripe, with a deep red color and no blemishes. This will ensure a sweet and juicy flavor.
Use fresh mozzarella cheese: Fresh mozzarella cheese is essential for the best flavor and texture in this salad. Avoid using pre-shredded or processed mozzarella, as it will not melt as well and will not have the same creamy consistency.
Chill the mozzarella cheese before slicing: Chilling the mozzarella cheese before slicing will help it hold its shape better and prevent it from becoming too soft and melty.
Slice the vegetables thinly: Thinly slicing the vegetables will help them absorb the dressing better and make them easier to eat.
Use a good quality olive oil: A good quality olive oil will enhance the flavor of the salad and make it more delicious. Look for an extra virgin olive oil that is fruity and has a peppery finish.
Add fresh herbs for extra flavor: Fresh herbs, such as basil, oregano, or thyme, can add a burst of flavor to the salad. Chop them finely and sprinkle them over the top before serving.

Conclusion:

This tomato, cucumber, and mozzarella salad is a classic summer dish that is both refreshing and flavorful. It is a perfect side dish for grilled meats or fish, or it can be served as a light lunch or dinner. With a few simple ingredients and a little bit of preparation, you can create a delicious and healthy meal that everyone will enjoy.