Description
A bright and fresh salad featuring cucumbers, tomatoes, mozzarella, and basil, perfect for hot days or as a quick side dish.
Ingredients
Scale
- 2 large English cucumbers, thinly sliced or cut into rounds
- 1 pint cherry or grape tomatoes, halved
- 8 ounces fresh mozzarella, sliced or torn into bite-size pieces
- 1 cup fresh basil leaves, whole or torn
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar, or more to taste
- 1 teaspoon lemon juice, optional for extra brightness
- 1/2 small red onion, very thinly sliced, optional
- Salt to taste (start with 1/2 teaspoon)
- Fresh ground black pepper to taste
- Pinch of red pepper flakes, optional for a mild kick
Instructions
- Wash and dry the cucumbers and tomatoes.
- Slice the cucumbers thin or cut into rounds.
- Halve the cherry tomatoes.
- Slice or tear the mozzarella into pieces.
- Thinly slice the red onion if using.
- Add cucumbers, tomatoes, mozzarella, and basil to the bowl.
- Whisk olive oil, balsamic vinegar, lemon juice, salt, and pepper in a small bowl.
- Pour the dressing over the salad.
- Toss gently to coat all pieces.
- Taste and adjust salt, pepper, or vinegar.
- Let the salad sit for 5 to 10 minutes to let flavors blend.
- Serve chilled or at room temperature.
Notes
For a creamy twist, add sliced avocado. To reduce fat, swap regular mozzarella for part-skim. Toasted nuts add a nice crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
Keywords: cucumber salad, caprese salad, easy salad, fresh salad, summer recipe