Quick Cucumber Mozzarella Salad

I’ve been making this cucumber mozzarella salad on repeat all summer, and I’m honestly not mad about it. There’s something about the combination of crisp cucumber, creamy mozzarella pearls, and fresh basil that just hits differently when it’s hot outside. It takes maybe 10 minutes to throw together, and it’s become my go-to side dish for literally everything from grilled chicken to weeknight pasta.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 20-25 g
• Fat: 55-65 g
• Carbohydrates: 35-40 g

Ingredients

For the salad:

• 1/2 large seedless cucumber (sliced into 1/4-inch thick rounds)
• 3 cups cherry or grape tomatoes
• 8 oz fresh mozzarella pearls or cubes
• 1 large avocado (pitted and cubed)
• 1/2 cup fresh basil (thinly sliced)
• 1 teaspoon fresh lemon juice

For the dressing:

• 3 tablespoons extra virgin olive oil
• 1.5 tablespoons balsamic vinegar
• 1 clove garlic (finely minced)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon dried oregano

Step 1: Prepare the Vegetables and Fresh Ingredients

• 1/2 large seedless cucumber
• 3 cups cherry or grape tomatoes
• 1 large avocado
• 1/2 cup fresh basil
• 1 clove garlic

Slice the cucumber into 1/4-inch thick rounds and halve the cherry tomatoes lengthwise—this exposes their seeds and allows them to absorb the dressing better.

Pit and cube the avocado into bite-sized pieces.

Thinly slice the fresh basil by stacking the leaves, rolling them tightly, and slicing across the roll (this technique, called chiffonade, prevents bruising the delicate herb).

Finely mince the garlic.

I like to add the garlic to the dressing rather than the salad itself, as it infuses the oil and vinegar with flavor more effectively than raw garlic scattered throughout.

Step 2: Build the Emulsified Dressing

• 3 tablespoons extra virgin olive oil
• 1.5 tablespoons balsamic vinegar
• 1 clove garlic
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon dried oregano

In a small bowl, combine the extra virgin olive oil, balsamic vinegar, minced garlic, lemon juice, kosher salt, freshly cracked black pepper, and dried oregano.

Whisk together vigorously for about 30 seconds until the mixture becomes slightly emulsified and the flavors begin to meld.

I find that whisking the dressing separately before adding it to the salad ensures the garlic distributes evenly and the seasoning is perfectly balanced—you can taste and adjust if needed before it touches the delicate vegetables.

Step 3: Assemble and Dress the Salad

• cucumber slices from Step 1
• halved tomatoes from Step 1
• 8 oz fresh mozzarella pearls or cubes
• cubed avocado from Step 1
• sliced basil from Step 1
• emulsified dressing from Step 2

In a large bowl, gently combine the cucumber slices, halved tomatoes, fresh mozzarella pearls, cubed avocado, and sliced basil.

Pour the dressing from Step 2 over the salad and toss gently with a large spoon or your hands, being careful not to crush the avocado or mozzarella.

The key is to coat everything evenly without breaking down the delicate ingredients—think of it as folding rather than aggressively tossing.

Quick Cucumber Mozzarella Salad

Delicious Quick Cucumber Mozzarella Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings: 6 servings

Calories: 750

Ingredients Method

Ingredients

  

For the salad:

• 1/2 large seedless cucumber (sliced into 1/4-inch thick rounds)
• 3 cups cherry or grape tomatoes
• 8 oz fresh mozzarella pearls or cubes
• 1 large avocado (pitted and cubed)
• 1/2 cup fresh basil (thinly sliced)
• 1 teaspoon fresh lemon juice

For the dressing:

• 3 tablespoons extra virgin olive oil
• 1.5 tablespoons balsamic vinegar
• 1 clove garlic (finely minced)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon dried oregano

Method

 

1. Slice the cucumber into 1/4-inch thick rounds and halve the cherry tomatoes lengthwise—this exposes their seeds and allows them to absorb the dressing better. Pit and cube the avocado into bite-sized pieces. Thinly slice the fresh basil by stacking the leaves, rolling them tightly, and slicing across the roll (this technique, called chiffonade, prevents bruising the delicate herb). Finely mince the garlic. I like to add the garlic to the dressing rather than the salad itself, as it infuses the oil and vinegar with flavor more effectively than raw garlic scattered throughout.
2. In a small bowl, combine the extra virgin olive oil, balsamic vinegar, minced garlic, lemon juice, kosher salt, freshly cracked black pepper, and dried oregano. Whisk together vigorously for about 30 seconds until the mixture becomes slightly emulsified and the flavors begin to meld. I find that whisking the dressing separately before adding it to the salad ensures the garlic distributes evenly and the seasoning is perfectly balanced—you can taste and adjust if needed before it touches the delicate vegetables.
3. In a large bowl, gently combine the cucumber slices, halved tomatoes, fresh mozzarella pearls, cubed avocado, and sliced basil. Pour the dressing from Step 2 over the salad and toss gently with a large spoon or your hands, being careful not to crush the avocado or mozzarella. The key is to coat everything evenly without breaking down the delicate ingredients—think of it as folding rather than aggressively tossing.