Fresh Cucumber Tomato Salad with Mozzarella

A light, refreshing side that’s perfect for spring and summer meals.

There’s something about simple, fresh ingredients that just feels right, especially when the weather starts warming up. This cucumber tomato salad is one of those recipes I find myself making over and over again because it’s quick, easy, and always hits the spot.

It reminds me of the kind of dishes you throw together without overthinking it. Just fresh vegetables, a little cheese, and a simple dressing that brings everything together. It’s the perfect side for grilled chicken, pasta nights, or even just something light for lunch.

What I love most is how customizable it is. You can keep it simple like this, or tweak it depending on what you have in your kitchen. Either way, it always turns out fresh, crisp, and full of flavor.

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Fresh Cucumber Tomato Salad with Mozzarella

Course: SaladsDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking timeminutes

Calories

~190

kcal

Ingredients

• 1 lb grape tomatoes, halved
  2 cucumbers, sliced
  16 oz fresh mozzarella pearls
  1 red onion, thinly sliced
  1 tablespoon fresh basil, chopped
  1 teaspoon fresh oregano
  2 tablespoons balsamic vinaigrette
  Salt and pepper, to taste

Directions

• Start by washing and preparing all your ingredients. Slice the grape tomatoes in half, slice the cucumbers, and thinly slice the red onion.
• In a large bowl, combine the tomatoes, cucumbers, mozzarella pearls, and red onion.
• Add the chopped basil and fresh oregano.
• Drizzle the balsamic vinaigrette over the salad.
• Season with salt and pepper to taste.
  
• Toss everything together until evenly coated.
• Serve immediately, or refrigerate for 15–20 minutes to let the flavors blend together.

Notes

• Tips for the Best Flavor
  Use fresh herbs for the best taste
  Let the salad sit before serving so the vinaigrette soaks in
  Slice the onion thin to keep the flavor balanced
  Chill before serving for an extra refreshing side