This Italian Tomato And Mozzarella Salad melds juicy cherry tomatoes, crisp cucumbers, and creamy avocado with delicate mozzarella, infusing the mixture with a zesty balsamic garlic dressing. The vibrant combination is perfect for gathering loved ones, sparking conversation as each bite delivers a burst of refreshing, harmonious flavors.

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I’m excited to share my take on a Tomato Cucumber Mozzarella Salad that’s heavily inspired by that classic Italian vibe we all love. Picture a chopped Caprese that makes you rethink everything you know about a simple salad.

I mixed juicy 1 pint halved cherry tomatoes with diced big cucumber and cubes of a ripe avocado, and then added creamy chunks of 8 oz fresh mozzarella cheese. Tossing it all together with roughly chopped basil leaves takes it to the next level, and the dressing made of 3 tbsp balsamic vinegar, 1/4 cup extra virgin olive oil and 2 minced garlic cloves creates a perfect balance of tangy and savory, with just the right amount of salt and black pepper.

This fresh creation kinda reminds me of a Tomato Cheese Salad or even an Italian Tomato and Mozzarella Salad, but with its own twist that I hope will surprise and delight you. Enjoy the fresh flavors and simplicity!

Why I Like this Recipe

I really love this recipe for a few reasons. First, I dig the mix of fresh, juicy flavors. The cherry tomatoes, cucumber, avocado and mozzarella work together in a way that totally brightens up my day and gives every bite a burst of summer.

Second, I love how simple the balsamic garlic dressing is. I know it might sound basic, but I find it super cool how a few ingredients like vinegar, olive oil and garlic can tie the whole salad together – it’s like magic in a bowl even if it’s a bit messy sometimes.

Third, I appreciate the texture contrast in the dish. I enjoy biting into the crisp cucumber and then the creamy avocado, and it reminds me of that cool feeling of variety when you eat something that’s both light and rich at the same time.

Lastly, this salad brings back memories of casual family meals and fun times. It feels fancy without being overdone, and honestly, it makes me feel like I’m having a little taste of Italy right at home even though it’s totally my own twist on a classic Caprese.”

Ingredients

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Cherry Tomatoes: Juicy, sweet tomatoes loaded with fiber and vitamins; add a burst of freshness.
Cucumber: Crisp, refreshing, hydrating, low calories; provides texture along with fiber.
Avocado: Creamy and rich in healthy fats and fiber; gives a smooth, buttery touch.
Fresh Mozzarella: Mild, protein-packed soft cheese that adds creaminess and a subtle tang.
Fresh Basil: Fragrant herb full of antioxidants; gives a zesty, aromatic boost to the mix.
Balsamic Vinegar: Tangy, slightly sweet liquid that adds vibrant acidity and depth.
Extra Virgin Olive Oil: Heart healthy, nourishing oil that provides silkiness and essential fats.
Garlic: Bold, aromatic spice rich in flavor; revs up a savory kick in the salad.

Ingredient Quantities

1 pint cherry tomatoes, halved (they be juicy)

1 big cucumber, diced up

1 ripe avocado, chopped into cubes

8 oz fresh mozzarella cheese, torn or cubed

1/4 cup fresh basil leaves, roughly chopped

3 tbsp balsamic vinegar

1/4 cup extra virgin olive oil

2 garlic cloves, minced

Salt, to taste

Black pepper, to taste

How to Make this

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1. Rinse the cherry tomatoes and cut them in half, then dice up your big cucumber and chop the ripe avocado into cubes.

2. Tear or cube the fresh mozzarella cheese and roughly chop the fresh basil leaves.

3. In a large mixing bowl, add the halved tomatoes, diced cucumber, avocado cubes, mozzarella, and basil.

4. In a smaller bowl, whisk together 3 tbsp balsamic vinegar, 1/4 cup extra virgin olive oil, and 2 minced garlic cloves.

5. Season the dressing with salt and black pepper to taste, and give it another quick whisk.

6. Pour the dressing evenly over the salad mixture, making sure all the ingredients get a good drizzle.

7. Gently toss everything together making sure not to mash the avocado or tomatoes.

8. Taste it and adjust salt and pepper if needed, then serve immediately or chill for a bit before digging in.

Equipment Needed

1. A cutting board – for safely chopping the cucumber, avocado, garlic and slicing the tomatoes.
2. A sharp chef’s knife – to easily dice and cube the salad ingredients.
3. A large mixing bowl – to combine the tomatoes, cucumber, avocado, mozzarella, and basil.
4. A small bowl – to mix and season the dressing ingredients.
5. Measuring spoons/cups – to accurately measure the balsamic vinegar and olive oil.
6. A whisk – to blend the dressing and garlic smoothly.
7. A colander – to rinse the cherry tomatoes properly.

FAQ

Q: Can I use different tomatoes for this salad?

A: Sure you can substitute grape tomatoes if needed, but cherry tomatoes are perfect coz they're super juicy and add a nice pop of flavor.

Q: What do I do with leftover salad?

A: Keep any leftovers in an airtight container in the fridge for about a day. Note that the avocado might start to brown, so it's best to enjoy it fresh.

Q: Can I swap mozzarella for another kind of cheese?

A: Yeah, you can try another cheese, but mozzarella gives this dish that classic creamy texture and taste, so I'd stick with it for the best results.

Q: How long does it really take to prep this salad?

A: It takes around 15 minutes to chop everything up. It's a quick recipe, perfect for a speedy, healthy meal.

Q: What are some variations if I don't have basil?

A: You can use mint or parsley in place of basil if that's what you have, just be ready for a slightly different flavor profile.

Tomato Cucumber Mozzarella Salad Recipe Substitutions and Variations

Cherry tomatoes: You can substitute with grape tomatoes if you cant find the juicy ones at your supermarket
Cucumber: Try using diced zucchini instead its just as crunchy and refreshing
Fresh mozzarella: If you dont have it, burrata or even a crumbled feta can give you a nice creamy twist
Fresh basil: If you’re out of basil, mint or cilantro is a fair alternative that still bring a fresh taste
Balsamic vinegar: Red wine vinegar works too but the tang might be a little sharper

Pro Tips

1. Try letting the salad sit for about 5 minutes after tossing it with the dressing so the flavors can blend, but don’t leave it too long or the tomatoes might get all mushy.
2. If you wanna amp up the garlic flavor, lightly warm the minced garlic in some olive oil before mixin it in. It gives a nice toasted flavor and makes the dressing extra yummy.
3. Make sure your avocado and tomatoes are super ripe. Riper fruits not only add natural sweetness but also make your salad creamier and more satisfying.
4. For an added crunch, you could toss in a handful of toasted pine nuts or almonds. It’s not in the original list, but its a cool hack if you wanna fancy it up a bit.

Tomato Cucumber Mozzarella Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. A cutting board – for safely chopping the cucumber, avocado, garlic and slicing the tomatoes.
2. A sharp chef’s knife – to easily dice and cube the salad ingredients.
3. A large mixing bowl – to combine the tomatoes, cucumber, avocado, mozzarella, and basil.
4. A small bowl – to mix and season the dressing ingredients.
5. Measuring spoons/cups – to accurately measure the balsamic vinegar and olive oil.
6. A whisk – to blend the dressing and garlic smoothly.
7. A colander – to rinse the cherry tomatoes properly.

Ingredients

1 pint cherry tomatoes, halved (they be juicy)
1 big cucumber, diced up
1 ripe avocado, chopped into cubes
8 oz fresh mozzarella cheese, torn or cubed
1/4 cup fresh basil leaves, roughly chopped
3 tbsp balsamic vinegar
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Salt, to taste
Black pepper, to taste

Directions

Rinse the cherry tomatoes and cut them in half, then dice up your big cucumber and chop the ripe avocado into cubes.
Tear or cube the fresh mozzarella cheese and roughly chop the fresh basil leaves.
In a large mixing bowl, add the halved tomatoes, diced cucumber, avocado cubes, mozzarella, and basil.
In a smaller bowl, whisk together 3 tbsp balsamic vinegar, 1/4 cup extra virgin olive oil, and 2 minced garlic cloves.
Season the dressing with salt and black pepper to taste, and give it another quick whisk.
Pour the dressing evenly over the salad mixture, making sure all the ingredients get a good drizzle.
Gently toss everything together making sure not to mash the avocado or tomatoes.
Taste it and adjust salt and pepper if needed, then serve immediately or chill for a bit before digging in.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.