Cucumber, Tomato and Mozzarella Salad

Posted by Vanessa in Cooking, August 18, 2010

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
  • Prep Time: 20 minutes.
  • Ready in 20 Minutes.
  • Makes: 8 Servings
  • 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
  • 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.)

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