Cucumber Mozzarella Salad
A bright, quick, and delicious salad featuring crisp cucumbers, creamy mozzarella, and fresh herbs, perfect for weeknight dinners or picnics.
Ingredients
Main Ingredients
- 1 large Cucumber Slice thinly for a snacky crunch or chunk for a heartier bite.
- 8 ounces Fresh mozzarella Tear gently to maintain a soft texture.
- 1/2 cup Cherry tomatoes Use fresh, and drain if overly ripe.
- 1/4 cup Fresh basil leaves Can substitute with fresh dill for garnish.
- 2 tablespoons Extra virgin olive oil Drizzle slowly and taste as you go.
- 1 tablespoon Lemon juice Can be swapped with white wine vinegar for a tangier edge.
- 1 teaspoon Sea salt Adjust to taste; avoid over-salting initially.
- 1/4 teaspoon Cracked black pepper Season to taste.
- 2 tablespoons Fresh dill For garnish before serving.
Instructions
Preparation
- Slice the cucumber and cherry tomatoes.
- In a bowl, combine the cucumber, mozzarella, basil leaves, and cherry tomatoes.
- Drizzle with olive oil and lemon juice.
- Season with sea salt and cracked black pepper to taste.
- Toss gently to combine.
- Garnish with fresh dill before serving.
Notes
Store leftovers in an airtight container. Add lemon juice and olive oil right before serving to keep cucumber crisp. The salad is best cold or at room temperature and can keep for up to two days. For parties, combine ingredients no more than 30 minutes before serving to avoid sogginess.