Description
A quick, colorful, and healthy salad made with fresh tomatoes, cucumber, mozzarella, and basil – perfect for summer lunches or BBQ sides. You’re going to love this one—imagine the burst of flavors, the vibrant textures, and that secret twist that makes this recipe absolutely irresistible; trust me, you need to try this ASAP!
Ingredients
Scale
- 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
- 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
Instructions
- Chop: Slice cherry tomatoes, cube the cucumber and avocado, and chiffonade the basil.
- Mix: In a large bowl, gently toss the veggies and mozzarella pearls together.
- Whisk: In a separate bowl, combine olive oil, balsamic vinegar, garlic, salt, and pepper.
- Drizzle & Toss: Pour the dressing over the salad and give it a gentle mix.
- Chill: Let it sit in the fridge for 10–15 minutes for the flavors to meld.
- Serve chilled and enjoy!
Notes
Use a food scraper to transfer chopped veggies quickly and reduce mess. Cut cherry tomatoes with a serrated knife to avoid crushing. Add avocado last to keep it fresh. Want extra texture? Toss in pine nuts or serve over baby arugula.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg