Description
A crisp, creamy, ultra-refreshing summer salad made with thin-sliced cucumbers, tender mozzarella, sweet tomatoes, and a bright lemony dressing—perfect for picnics, potlucks, and easy lunches.
Ingredients
2 large English cucumbers (about 24 oz / 680 g), thinly sliced
1 cup (150 g) cherry tomatoes, halved
8 oz (225 g) fresh mozzarella pearls, drained (or 8 oz fresh mozzarella, torn)
1/4 medium red onion (about 40 g), very thinly sliced
1/2 cup loosely packed fresh basil (about 15 g), torn
2 tbsp fresh parsley (about 8 g), chopped (optional)
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) red wine vinegar (or apple cider vinegar)
1 tsp (5 g) Dijon mustard
1 tsp (7 g) honey (or maple syrup)
1 small garlic clove, finely grated (about 1/2 tsp)
3/4 tsp kosher salt (plus more to taste)
1/4 tsp black pepper (plus more to taste)
Directions
1. Thinly slice the cucumbers, halve the tomatoes, and slice the red onion very thinly.
2. In a small bowl, whisk together olive oil, lemon juice, vinegar, Dijon mustard, honey, grated garlic, salt, and black pepper until well combined.
3. In a large bowl, combine cucumbers, tomatoes, red onion, and mozzarella.
4. Pour dressing over the salad and toss gently to coat.
5. Add basil (and parsley if using) and toss lightly. Let rest 5–10 minutes, then taste and adjust seasoning. Serve cool or chilled.
Instructions
1. Thinly slice the cucumbers, halve the tomatoes, and slice the red onion very thinly.
2. In a small bowl, whisk together olive oil, lemon juice, vinegar, Dijon mustard, honey, grated garlic, salt, and black pepper until well combined.
3. In a large bowl, combine cucumbers, tomatoes, red onion, and mozzarella.
4. Pour dressing over the salad and toss gently to coat.
5. Add basil (and parsley if using) and toss lightly. Let rest 5–10 minutes, then taste and adjust seasoning. Serve cool or chilled.
Notes
For the crispest texture, keep the dressing separate and toss just before serving.
To reduce wateriness, lightly salt sliced cucumbers (about 1/4 tsp), rest 10–15 minutes, then pat dry before assembling.
Add chickpeas (1 can / 15 oz / 425 g, rinsed and drained) for a heartier salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes