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Crisp & Fresh Cucumber Mozzarella Salad

Crisp & Fresh Cucumber Mozzarella Salad Perfect for Summer Days

Enjoy the vibrant Crisp & Fresh Cucumber Mozzarella Salad, a delightful side dish perfect for summer picnics.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large English Cucumber Sliced into thick half-moons.
  • 1 cup Fresh Mozzarella Pearls Patted dry for best results.
  • 1 cup Cherry Tomatoes Halved to release juices.
For the Vinaigrette
  • 1/4 cup Extra Virgin Olive Oil Essential dressing base.
  • 2 tablespoons White Wine Vinegar Adds acidity to balance flavors.
  • 1 teaspoon Kosher Salt Enhances natural flavors.
  • 1/2 teaspoon Coarse Black Pepper Adds a hint of spice.
For the Garnish
  • 1/4 cup Fresh Green Herbs (Parsley or Basil) Optional aromatic touch.

Equipment

  • Mixing Bowl
  • whisk
  • Cutting Board
  • Knife
  • Serving Bowl

Method
 

Step‑by‑Step Instructions
  1. Wash the English cucumber thoroughly and dry it with a paper towel. Slice into thick half-moons.
  2. Halve the cherry tomatoes to release their juices and pat the mozzarella pearls dry.
  3. Whisk together olive oil, white wine vinegar, and kosher salt in a small bowl.
  4. In a large bowl, combine cucumber, cherry tomatoes, and mozzarella. Drizzle with dressing and toss gently.
  5. Transfer to a serving bowl and garnish with fresh herbs and a sprinkle of coarse black pepper.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 8gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 2 days. Dress the salad right before serving to avoid sogginess.

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