Cucumber Mozzarella Salad (Printable)

Fresh Mediterranean salad with crisp cucumbers, creamy mozzarella, and zesty herb dressing. Ready in 15 minutes.

# What You Need:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 1 cup cherry tomatoes, halved
03 - 1/4 small red onion, thinly sliced (optional)

→ Cheese

04 - 7 oz fresh mozzarella balls (bocconcini), halved

→ Dressing

05 - 3 tbsp extra-virgin olive oil
06 - 1.5 tbsp white wine vinegar or lemon juice
07 - 1 small garlic clove, finely minced
08 - 1/2 tsp sea salt
09 - 1/4 tsp freshly ground black pepper
10 - 1/4 cup fresh basil leaves, torn
11 - 2 tbsp fresh parsley, chopped

# How-To Steps:

01 - Place the sliced cucumbers, cherry tomatoes, red onion, and halved mozzarella balls in a large mixing bowl.
02 - In a small bowl, whisk together olive oil, white wine vinegar (or lemon juice), minced garlic, salt, and pepper until emulsified.
03 - Pour the dressing over the salad ingredients and toss gently to combine, ensuring vegetables and mozzarella are evenly coated.
04 - Add the fresh basil and parsley, then toss again lightly to distribute herbs throughout the salad.
05 - Serve immediately, or refrigerate for up to 30 minutes before serving to allow flavors to meld together.

# Helpful Tips:

01 -
  • The cool crunch against creamy mozzarella feels like eating pure sunshine on the hottest days
  • It comes together in fifteen minutes flat but tastes like something from an Italian terrace
  • Leftovers (if they exist) actually get better as the dressing sinks into everything
02 -
  • I learned the hard way that adding the herbs too early makes them wilt and sad looking so save them for the final moment
  • Letting it sit for thirty minutes transforms it completely if you can plan ahead that long
03 -
  • Salt your sliced cucumbers for ten minutes then pat them dry if you prefer a crisper texture and less water in the bowl
  • The dressing tastes best at room temperature so take it out of the fridge while you prep everything else

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