Tomato Cucumber Mozzarella Salad Recipe
User Reviews
5
Tomato Cucumber Mozzarella Salad Recipe
Description
The salad combines thinly sliced cucumbers and quartered colorful cherry tomatoes with small cubes of fresh mozzarella cheese. The dressing is an emulsified blend of balsamic vinegar, freshly squeezed lemon juice, minced garlic, kosher salt, black pepper, and extra virgin olive oil. This dressing coats the vegetables lightly to preserve their crisp textures and fresh taste.
Fresh basil or Italian parsley leaves provide a fragrant finishing touch. The salad balances acidity from balsamic and lemon with the creaminess of mozzarella and crispness of cucumbers and tomatoes, resulting in a refreshing and light dish.
It can serve as a side salad or topping for breakfast toast. For best texture, store the salad and dressing separately and combine before serving; leftovers keep fresh for up to two days when refrigerated properly.
Ingredients
For the dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice freshly squeezed
- 1 clove garlic peeled and minced
- 1 teaspoon kosher salt or 1/2 teaspoon sea salt, more if needed at the end
- ¼ teaspoon black pepper
- 1/4 cup extra virgin olive oil
For the salad:
- 4-5 cucumber sliced ¼-inch thick slices (skin on, Persian
- 2 cups cherry tomato cut into quarters, colorful
- 8 ounces mozzarella cheese cut into small cubes, fresh
- basil or Italian parsley leaves (optional, fresh, handful, leaves
Instructions
- To make the dressing: Place balsamic vinegar, fresh lemon juice, minced garlic, salt and pepper in a small bowl. Give it a whisk. While still whisking, slowly add in the extra-virgin olive oil and continue whisking until fully incorporated and smooth. Set it aside.
- To assemble the salad: Place cucumber slices, tomatoes, and mozzarella cheese in a bowl. Drizzle the dressing over the salad. Give it a toss.
- Garnish with fresh basil or Italian parsley.
- Taste for seasoning and add in some more salt and crushed black pepper, if necessary. Serve.
Notes
- Store salad and dressing separately to prevent sogginess, combining just before serving.
- Salad remains fresh in airtight containers for up to 2 days refrigerated.
- Leftovers work well as a topping for breakfast toast the following day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 11g | 4% |
| Protein | 14g | 28% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 45mg | 15% |
| Sodium | 367mg | 15% |
| Potassium | 419mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1427IU | 29% |
| Vitamin C | 18mg | 20% |
| Calcium | 313mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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