Cucumber Mozzarella Salad (Printable Version)

Fresh cucumbers, creamy mozzarella, and zesty herbs in a light dressing. Ready in 15 minutes.

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 1 cup cherry tomatoes, halved
03 - 1/4 small red onion, thinly sliced (optional)

→ Cheese

04 - 7 oz fresh mozzarella balls (bocconcini), halved

→ Dressing

05 - 3 tbsp extra-virgin olive oil
06 - 1.5 tbsp white wine vinegar or lemon juice
07 - 1 small garlic clove, finely minced
08 - 1/2 tsp sea salt
09 - 1/4 tsp freshly ground black pepper
10 - 1/4 cup fresh basil leaves, torn
11 - 2 tbsp fresh parsley, chopped

# How to Make It:

01 - Place the sliced cucumbers, cherry tomatoes, red onion, and mozzarella balls in a large mixing bowl.
02 - In a small bowl, whisk together olive oil, white wine vinegar (or lemon juice), minced garlic, salt, and pepper until emulsified.
03 - Pour the dressing over the salad ingredients and gently toss to combine, ensuring the vegetables and mozzarella are evenly coated.
04 - Add the fresh basil and parsley, then toss again lightly to distribute the herbs throughout the salad.
05 - Serve immediately, or chill for up to 30 minutes before serving for enhanced flavor melding.

# Expert Insights:

01 -
  • It comes together in literally 15 minutes but tastes like something from a nice Italian restaurant
  • The dressing is simple but somehow makes everything taste brighter and more alive
  • You can prep everything ahead and just toss before serving
02 -
  • If you're making this ahead, wait to add the fresh herbs until right before serving or they'll wilt and lose their punch
  • Salt your cucumbers and let them sit for 10 minutes if you want extra crunch, then drain before adding to the salad
03 -
  • Use a vegetable peeler to create ribbons instead of slices for a more elegant presentation
  • Let the dressed salad sit for at least 15 minutes—those flavors need a moment to become friends

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