Cucumber, Tomato and Mozzarella Salad
Come fall, I’m going to miss tomatoes fresh-picked from my garden. But I’m pretty sure that’s all I’ll miss about summer. Well, that and my basil.
But until then, I think I’ll have this salad a few times. So simple, so fast, and my tomatoes, cucumber and beloved fresh mozzarella star. It’s light, healthy and a great side dish with just about anything. You can easily add in whatever extra veggies you want if something sounds good; it’s pretty versatile. But I like it this simple, where I can get a little of everything in each bite. Yum!
Cucumber, Tomato and Mozzarella Salad
recipe adapted from Taste of Home magazine, August and September 2008 edition
- Details
- Prep Time: 20 minutes.
- Ready in 20 Minutes.
- Makes: 8 Servings
- Ingredients
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 3 medium tomatoes, chopped
- 1 cucumber, peeled, quartered and cut into 1/4-inch slices
- 2 tablespoons minced fresh parsley
- 1 tablespoon minced fresh basil
- 4 ounces fresh mozzarella cheese, cubed
- Directions
- In a jar with a tight-fitting lid, combine the first seven ingredients (through pepper); shake well.
- In a medium bowl, combine the tomatoes, cucumber, parsley and basil. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 15 minutes. Just before serving, stir in cheese. Serve with a slotted spoon.
(One more thing, the mozzarella doesn’t fair well once dressed for more than a few hours, so don’t make more than you can eat in one sitting. It’d be a shame to waste any.)
You may also like:
Snap Pea and Cucumber Salad
Pasta Salad with Tomatoes and Parmesan
“South of the Border” Caprese Salad
About
I'm Vanessa and I have quite the soft spot for great food. I am a little bit addicted to trying new recipes and will share all the best ones with you.
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