Tomato Cucumber Mozzarella Salad

Tomato cucumber mozzarella salad is a fresh and flavorful option for a side salad or a light meal. Plus, it plates up pretty and is easy to prepare, so it’s perfect for parties and potlucks.

Before diving in, a note about the mozz: You can use any fresh mozzarella variety, whether it’s mozzarella di bufala, burrata or marinated mozzarella. Just don’t confuse it with loaf mozzarella, which isn’t as soft and creamy.

Ingredients for Tomato Cucumber Mozzarella Salad

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• Tomato: There are several tomato varieties that work well in tomato and cucumber salad with mozzarella, so we recommend choosing tomatoes based on what’s local and in season. This way, your tomatoes will be as ripe and fresh as possible.
• Cucumber: This ingredient provides both great crunch and refreshing flavor. We like English cucumbers for this salad because they have a delicate skin and seedless flesh.
• Pepper: With their sweet and grassy flavor, peppers are a great addition to tomato cucumber mozzarella salad. We suggest green pepper for this recipe, but feel free to substitute any peppers you prefer.
• Onion: You can simply slice up any white, sweet or purple onions for this recipe, or quick-pickle them first for an extra punch of flavor.
• Olives: Kalamata or Cerignola olives play well in this salad, but if you’re an olive fan you may enjoy going to a local specialty store and seeing what you can find. After all, there are over 100 varieties!
• Parsley: Fresh parsley is highly herbaceous, so it works to mellow the pungent and rich flavors in this recipe.
• Basil: Fresh basil leaves are peppery and sweet—an essential ingredient for many Mediterranean recipes.
• Olive oil: Choose a high-quality olive oil brand, because you’ll drizzle it right into this salad.
• Red wine vinegar: Made from double-fermented red wine, this vinegar is complex and a little fruity in flavor.
• Balsamic vinegar: Makers of balsamic vinegar boil down grape juice before fermenting it, which leaves it sweeter than other vinegars. In this recipe, it helps to balance the intense flavors of red wine vinegar.
• Sugar: A touch of sugar is all you need to lighten up the flavor profile of this dish. If you prefer, you can substitute it for honey or agave syrup, or skip it altogether.
• Oregano: This recipe calls for dried oregano but you can opt for fresh oregano if it’s available. Looking for a substitute? Try rosemary, marjoram or tarragon.
• Fresh mozzarella: Fresh mozzarella is different from low-moisture loaf mozzarella, so the two are not interchangeable in recipes.

Directions

Step 1: Mix and season the salad

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In a large bowl, combine the tomatoes, cucumber, green pepper, onions, olives, parsley and basil. In a small bowl, whisk together the oil, vinegars, sugar, salt, oregano and pepper. Pour the dressing over the salad and toss to coat.

Step 2: Chill and add cheese

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Cover the salad and refrigerate it for at least 15 minutes. Just before serving, toss in the cheese. Serve the salad with a slotted spoon.

Diana Chistruga for Taste of Home

Tomato Cucumber Mozzarella Salad Variations

• Swap the mozzarella: Feel free to experiment different kinds of cheese in this salad recipe. Look to soft cheeses like gouda, provolone, haloumi or feta.
• Add bread: Add stale bread, to be exact. While this may sound odd, it’s an essential component of classic panzanella salad. The dressing is absorbed into the stale bread, making it soft and flavorful.

How to Store Tomato Cucumber Mozzarella Salad

To store any leftovers, transfer the tomato cucumber mozzarella salad to an airtight container and store it in the refrigerator for up to four days. Between the veggies and the fresh mozzarella, you may notice your tomato cucumber mozzarella salad becomes a little watery. To account for this, you can simply drain any excess liquid, toss it into pasta or make panzanella salad as described above.

Can you make tomato cucumber mozzarella salad ahead of time?

Although this dish doesn’t take long to assemble, you can absolutely make it ahead of time. Chop and store the ingredients separately so when you’re ready, all you have to do is plate them. You can also toss the whole salad together and store it in the fridge for up to two hours before serving it. This is enough time for the salad to develop its flavor, but not so much time that it will get soggy.

Tomato Cucumber Mozzarella Salad Tips

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How do you pick good mozzarella?

High-quality mozzarella is made with fresh milk and has a soft, elastic texture. On the other hand, loaf mozzarella is often made by reconstituting milk powder. While the latter is still a good melting cheese for recipes like lasagna, it isn’t a great substitute for fresh mozz.

Why is mozzarella kept in water?

Fresh mozzarella can dry out easily. To prevent this from happening, it’s stored in water or brine to help it retain moisture. Further, because brine is a salt solution, it also imparts a little salty flavor to the mozzarella.

Why don’t my tomatoes have much flavor?

To keep up with the year-round demand for fresh tomatoes, many are imported or grown in greenhouses. Many growers account for the time it takes to get from vine to market by picking their tomatoes far before they’re ripe. The easiest way to avoid bland tomatoes is to eat seasonal and local.