Tomato Cucumber Mozzarella Salad

Tomato Cucumber Mozzarella Salad is the kind of fresh side dish that disappears faster than expected. Juicy tomatoes, crisp cucumber, creamy mozzarella, and buttery avocado create a satisfying mix of textures. A bright white balsamic dressing adds lemon, garlic, oregano, and just enough honey to soften the tang.

Everything comes together in about 15 minutes, with no cooking required. That makes it perfect for warm evenings, easy lunches, or a colorful addition to grilled chicken and fish. Fresh basil and parsley brighten every bite, while the mozzarella makes the salad feel a little more special.

For the best texture, add the avocado and herbs just before serving. They stay fresh, vibrant, and beautifully intact. Simple ingredients, bold flavor, and almost no fuss—exactly what a great summer salad should be.

Recipe Yield: 6 servings

INGREDIENTS

2 cups cherry or grape tomatoes, halved
1 large English cucumber, quartered lengthwise and sliced ½-inch thick
8 oz fresh mozzarella pearls, drained and patted dry
1 large ripe but firm avocado, cut into ¾-inch pieces
⅓ cup loosely packed fresh basil, thinly sliced
2 tbsp finely chopped fresh parsley
3 tbsp extra-virgin olive oil
1½ tbsp white balsamic vinegar
2 tsp fresh lemon juice
1 tsp honey
1 tsp Dijon mustard
1 tbsp finely minced shallot
1 small garlic clove, finely grated
½ tsp dried oregano
½ tsp fine sea salt, plus more to taste
¼ tsp freshly ground black pepper
⅛ tsp crushed red pepper flakes, optional

INSTRUCTIONS

1. Make the dressing:
Whisk the olive oil, white balsamic vinegar, lemon juice, honey, Dijon, shallot, garlic, oregano, salt, black pepper, and red pepper flakes.

2. Build the salad:
Add the tomatoes, cucumber, and mozzarella to a large serving bowl.

3. Dress and rest:
Pour the dressing over the salad and toss gently. Rest for 5 minutes so the flavors can mingle.

4. Finish the salad:
Add the avocado, basil, and parsley. Fold gently, taste, and adjust the seasoning before serving immediately.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Dry the mozzarella thoroughly: Excess brine can weaken the vinaigrette and create liquid at the bottom. Pat the mozzarella pearls dry before adding them.
• Choose a ripe but firm avocado: It should yield slightly when pressed without feeling soft. Firmer pieces hold their shape while remaining creamy.
• Keep the cucumber pieces substantial: Slicing them about ½-inch thick preserves their crunch after the dressing is added.
• Add delicate ingredients last: Fold in the avocado and herbs after the brief resting time. This prevents bruising and keeps the salad colorful.
• Prepare components separately: Whisk the dressing up to three days ahead. Refrigerate it, then bring it to room temperature and whisk before using. Cut the avocado and herbs shortly before serving.