Tomato Cucumber Mozzarella Salad

Total Time Prep: 20 min. + chilling
Yield 8 servings
Contest Winner
Test Kitchen Approved
The fresher the ingredients, the tastier this tomato cucumber mozzarella salad will be. What's more, you can mix and match parts of this recipe to fit your preferences and use up what's already in your kitchen.

Ingredients

  • 3 medium tomatoes, chopped
  • 1 English cucumber, quartered and cut into 1/4-inch slices
  • 1 small green pepper, chopped
  • 1/4 cup thinly sliced onions
  • 12 pitted Greek olives, sliced
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh basil
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 4 ounces fresh mozzarella cheese, cubed

Directions

  1. In a large bowl, combine tomatoes, cucumber, green pepper, onions, olives, parsley and basil. In a small bowl, whisk oil, vinegars, sugar, salt, oregano and pepper. Pour over salad; toss to coat.
    Cover and refrigerate for at least 15 minutes. Just before serving, toss in cheese. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 160 calories, 14g fat (3g saturated fat), 11mg cholesterol, 265mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 3 fat, 1 vegetable.

I used fresh mozzarella for the first time last year and loved it. I wanted to incorporate it into as many dishes as possible and came up with this tomato cucumber basil salad. It has quickly become a mainstay at my house. —Jennifer Klann, Corbett, Oregon
Recipe Creator

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