Tomato Cucumber Mozzarella Salad – A Refreshing Summer Delight

Summer on a Plate: Inspired by My Nonna’s Garden

When the sun blazed over the rolling hills of Tuscany and the tomatoes in Nonna’s garden grew plump and sweet, we all knew it was officially salad season. Nonna would hum an old folk tune as she sliced those juicy tomatoes, layering them perfectly with creamy mozzarella and fragrant fresh basil. Simple, unpretentious, and always absolutely perfect.

This Tomato Cucumber Mozzarella Salad is my vibrant twist on Nonna’s classic Caprese — a chilled, colorful medley of summer’s freshest veggies, brightened with buttery avocado and a garlicky balsamic dressing. The Tomato Cucumber Mozzarella Salad blends juicy cherry tomatoes, crisp English cucumber, and soft mozzarella pearls into a refreshing, easy-to-make dish bursting with sunny Mediterranean vibes. Whether you’re prepping this salad for a lively barbecue or packing it as a light lunch, this no-cook recipe will quickly become a favorite.

Looking for more summer salad inspiration? Follow us on Facebook for more easy and fresh salad ideas or Browse our Pinterest for delicious, healthy recipes year-round.

What Is Tomato Cucumber Mozzarella Salad?

Think of the Tomato Cucumber Mozzarella Salad as a chopped Caprese salad meets a crunchy garden-fresh upgrade. Juicy cherry tomatoes, crisp English cucumber, creamy mozzarella pearls, and buttery avocado get tossed together with fragrant basil and a tangy balsamic vinaigrette.

This Tomato Cucumber Mozzarella Salad is colorful, refreshing, and incredibly versatile – a gluten-free, vegetarian, low-carb dream that’s just as at home next to grilled steak as it is nestled on a bed of leafy greens.

Ingredient Breakdown

Main Ingredients

• 1 ½ cups cherry tomatoes – halved
• 1 English cucumber – diced (no need to peel!)
• 1 cup mozzarella pearls – or diced fresh mozzarella
• 1 ripe avocado – cubed (firm but not mushy)
• 1 handful fresh basil leaves – chiffonade for elegance

For the Dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar (not glaze)
• 1 garlic clove, finely minced
• ¼ tsp sea salt
• ¼ tsp black pepper

Kitchen tip: Want more kitchen hacks? Check out our avocado nutrition facts to choose the perfect fruit every time.

How to Make the Salad

This is the kind of salad that practically makes itself. Here’s how to pull it together in under 15 minutes:

1. Chop: Slice cherry tomatoes, cube the cucumber and avocado, and chiffonade the basil.
2. Mix: In a large bowl, gently toss the veggies and mozzarella pearls together.
3. Whisk: In a separate bowl, combine olive oil, balsamic vinegar, garlic, salt, and pepper.
4. Drizzle & Toss: Pour the dressing over the salad and give it a gentle mix.
5. Chill: Let it sit in the fridge for 10–15 minutes for the flavors to meld.
6. Serve chilled and enjoy!

Chef’s Tips for Success

• Use a food scraper to quickly transfer chopped veggies and keep your prep area tidy.
• Cut cherry tomatoes with a serrated knife to slice cleanly without squashing them.
• Chiffonade your basil by stacking, rolling, and slicing the leaves into delicate ribbons for a professional touch.
• Add avocado last to keep it fresh and prevent it from turning mushy.
• Craving extra crunch? Sprinkle in some toasted pine nuts or serve the salad over a bed of peppery baby arugula.

Recipe Variations to Try

• Swap in burrata for a richer twist – perfect in a Peach Caprese Salad with Burrata.
• Add kalamata olives for a more Mediterranean salad feel.
• Skip balsamic and try a lemon vinaigrette with a hint of Dijon.
• No basil? Try chopped chives or flat-leaf parsley instead.

Serving Suggestions

This salad shines solo or as a side. Try it with:

• Grilled steak, chicken, or shrimp
• Meatloaf or air fryer potatoes
• Crusty focaccia or a slice of sourdough

Planning your next cookout? Pair this dish with our grilled peach salad recipe or bring it to a potluck alongside this refreshing summer pasta salad.

Make-Ahead & Storage Tips

• Chop the tomatoes and cucumber ahead of time to save prep minutes later.
• Keep avocado, basil, and dressing separate until just before serving to maintain freshness.
• This salad is best enjoyed the same day, but leftovers can be refrigerated for 1–2 days—just note the avocado may brown.
• Don’t toss those leftovers! They make a delicious and creamy topping for toast the next morning.

Your Salad Questions, Answered!

Print