I enjoy how quick and refreshing this salad is, especially on warm days. It’s simple to prepare yet feels elegant, and I like how the combination of textures makes every bite satisfying. It’s also a great side dish or light meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 english cucumber (cut into quarters lengthwise and sliced) 3 cups cherry tomatoes (halved) 8 oz fresh mozzarella balls (or diced mozzarella) 1 large avocado (diced) 1/3 cup chopped basil leaves 3 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar 1 clove garlic (pressed or grated) 1/2 teaspoon fine sea salt 1/4 teaspoon black pepper
Directions
I start by assembling the salad ingredients in a large bowl. I add the sliced cucumber, halved cherry tomatoes, mozzarella, diced avocado, and chopped basil.
Next, I prepare the dressing in a separate bowl by whisking together olive oil, balsamic vinegar, garlic, salt, and pepper until well combined.
Just before serving, I drizzle the dressing over the salad and gently toss everything to coat evenly without breaking the ingredients.
I serve it immediately to enjoy the freshest flavors.
Servings and timing
This recipe serves 4 people. Prep time: about 15 minutes Total time: about 15 minutes
Variations
I sometimes add red onion or olives for extra flavor. When I want more protein, I include grilled chicken or chickpeas. I also like swapping balsamic vinegar for lemon juice for a brighter taste.
Storage/reheating
I prefer eating this salad fresh, but I can store leftovers in the refrigerator for up to 1 day. I keep the dressing separate if possible to maintain the texture. I don’t reheat this dish since it’s best served cold.
FAQs
Can I use a different type of cheese?
I can use feta or burrata, but I find mozzarella gives the best creamy texture.
How do I keep the avocado from browning?
I add the dressing just before serving, which helps slow down browning.
Can I make this ahead of time?
I prepare the ingredients ahead but combine everything right before serving.
What can I serve this with?
I like pairing it with grilled meats, fish, or crusty bread.
Can I make this vegan?
I can replace the mozzarella with a plant-based alternative or skip it entirely.
Conclusion
I keep making this cucumber mozzarella salad because it’s simple, fresh, and full of flavor. It’s one of those easy recipes that always feels satisfying and perfect for any occasion.
Fresh cucumber, juicy tomatoes, creamy mozzarella, and avocado tossed in a light balsamic dressing for a refreshing and easy salad.
Author:Emma
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:Serves 4
Category:Salad
Method:No-Cook
Cuisine:Mediterranean-Inspired
Diet:Gluten Free
Ingredients
1/2 English cucumber (quartered lengthwise & sliced)
3 cups cherry tomatoes (halved)
8 oz fresh mozzarella balls (or diced mozzarella)
1 large avocado (diced)
1/3 cup fresh basil leaves (chopped)
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 clove garlic (pressed or grated)
1/2 tsp fine sea salt (adjust to taste)
1/4 tsp black pepper
Instructions
Assemble Salad: In a large bowl, combine cucumber, cherry tomatoes, mozzarella, avocado, and fresh basil.
Make Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt, and pepper until well combined.
Toss & Serve: Drizzle dressing over the salad just before serving. Gently toss to coat evenly and serve immediately.
Notes
Add dressing right before serving to keep ingredients fresh and vibrant.
Use ripe but firm avocado to prevent mushiness.
Swap balsamic vinegar with lemon juice for a lighter flavor.
Add grilled chicken or chickpeas for extra protein.
