A simple and satisfying Cucumber, Tomato, and Mozzarella Salad — bright, fresh, and perfect any time of year.
We enjoy classic salads throughout the year, adjusting ingredients with the seasons. Still, this combination of cucumber, tomato and mozzarella is available most of the year, so you can prepare it whenever you crave something light and tasty.
With pantry staples and widely available produce, this salad is easy to make in every season and remains a reliable favorite.
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While in-season produce is always best, this salad still tastes wonderful when ingredients are sourced year-round. It’s a dependable option for quick meals and gatherings.
Cucumber, tomato and mozzarella is my go-to summer dish. On hot days we often make it as an everyday light meal — it’s cooling and satisfying.
This salad is refreshing and pairs beautifully with grilled foods, including vegetables for a vegetarian meal. It’s equally good alongside fish or chicken.
If you prefer a dairy-free version, add avocado or grilled tofu for creaminess and protein. The recipe is versatile — adapt it to your tastes and dietary needs.
Next time you host a barbecue or family meal, prepare this salad — it’s easy, crowd-pleasing, and we always love it.
You can customize the salad with seasonal ingredients. My daughter likes avocado, so we often add it when we’re out of cheese. Red onions or green peppers also add nice texture and flavor.
You might like these salad recipes:
- Heirloom Tomato Feta Salad
- Fruit Salad with Citrus Maple Dressing
- Colorful Pasta Salad with Italian Dressing
- Vegetarian Pasta Salad
If you make this Cucumber-Tomato and Mozzarella Salad, please tag me on Instagram.
@sandraseasycooking and use hashtag #sandraseasycooking so I can see your photos and share them. Thank you for your support!
Cucumber-Tomato and Mozzarella Cheese Salad
10 minutes
10 minutes
Easy, healthy, and flavorful — a quick salad for everyday meals or entertaining.
Ingredients
- 2 medium tomatoes on the vine, sliced
- 1 cup snacking tomatoes (orange, golden, or mixed colors)
- 1 organic English cucumber, diced
- 6 oz fresh mozzarella, cubed or mozzarella pearls
- 3 organic green onions, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano
Instructions
- In a large bowl, combine the sliced tomatoes, diced cucumber and sliced green onions.
- Make a simple vinaigrette: whisk together olive oil, lemon juice, salt, pepper and oregano (or parsley). Pour over the vegetables and toss to coat.
- Cover and refrigerate for at least 15 minutes to let flavors meld. Just before serving, fold in the mozzarella. Serve with a slotted spoon.
- This salad pairs perfectly with grilled dishes or fish.
Notes
You may add avocado or red onions for extra flavor. If you don’t have mozzarella, crumbled feta also works beautifully in this salad.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 200Total Fat 14.7gSaturated Fat 5.6gTrans Fat 0gUnsaturated Fat 10gCholesterol 30mgSodium 251mgCarbohydrates 8.6gFiber 1.8gSugar 3.8gProtein 8.9g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
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