Cucumber Mozzarella Salad is a refreshing, simple, and bright dish that brings together crisp cucumbers, creamy mozzarella, and juicy cherry tomatoes in a lively balsamic-olive oil dressing.

Cucumber Mozzarella Salad: Fresh, Simple, and Delicious

Why make this recipe

This Cucumber Mozzarella Salad is perfect when you want something light, colorful, and quick to prepare. It’s a great way to use summer garden cucumbers and basil, and it works as an easy side for weeknight dinners, a picnic dish, or a potluck contribution. The ingredients are affordable, and the salad comes together in minutes — no cooking required — which makes it ideal for hot days or busy schedules.

If you prefer a creamy dressing or want a low-carb twist, consider checking a similar option like the keto cucumber ranch salad recipe for inspiration; it shows how the same base ingredients can pair with different dressings and textures. The balance of cool cucumber, milky mozzarella, sweet tomatoes, and sharp red onion creates a satisfying contrast that keeps this salad from feeling one-note.

This salad is also highly adaptable for dietary needs. Vegetarian by default, it can easily be made gluten-free, low-carb, or dairy-free with simple swaps. It’s a flavorful way to add vegetables to meals and to enjoy fresh herbs in their peak season.

How to make Cucumber Mozzarella Salad

This section walks you through making the salad step by step. The method is intentionally easy so you can focus on fresh flavors and texture rather than complicated techniques.

Prep and timing

• Aim to prep in a clean, roomy bowl so tossing is gentle and even.
• Chill the salad for at least 10–15 minutes after tossing to let flavors meld, but avoid chilling for very long if you want the basil to stay green and fresh-looking.

Step-by-step method

1. Slice cucumbers and red onion. Choose medium-thick rounds for cucumber and thin half-moons for red onion so the bite-size pieces are pleasant together.
2. Halve the cherry tomatoes. This exposes juicy interiors and lets their sweetness mix into the salad.
3. In a large bowl, combine cucumbers, mozzarella, tomatoes, and red onion.
4. Drizzle with olive oil and balsamic vinegar. Use good-quality extra-virgin olive oil and a balsamic you like; the dressing is simple, so each ingredient matters.
5. Season with salt, pepper, and fresh basil. Tear basil leaves rather than shredding them to avoid bruising and discoloration.
6. Toss gently to combine and serve chilled.

Ingredients

• Cucumbers
• Mozzarella cheese
• Cherry tomatoes
• Red onion
• Fresh basil
• Olive oil
• Balsamic vinegar
• Salt
• Pepper

Ingredient notes:

• Cucumbers: English or Persian cucumbers are ideal because they have fewer seeds and thinner skins. Regular slicing cucumbers work fine; if seeds are large, you can scoop them out.
• Mozzarella cheese: Fresh mozzarella (ball or bocconcini) gives the best creamy texture. If you need a dairy-free option, use firm tofu or a store-bought dairy-free mozzarella alternative; both hold up well in the dressing.
• Cherry tomatoes: Choose ripe, firm tomatoes for sweetness and structure. Grape tomatoes are an excellent substitute.
• Red onion: If you want a milder onion flavor, soak thin slices in cold water for 5–10 minutes, then drain.
• Olive oil and balsamic vinegar: A simple vinaigrette with a good oil and balsamic keeps the flavors bright. Substitute lemon juice for balsamic for a tangier, lighter finish.
• Salt and pepper: Taste before serving — a little salt brings sweetness from the tomatoes forward.
• Herbs and swaps: Fresh basil is the classic choice. If you don’t have basil, mint or flat-leaf parsley also play nicely.

Pro Tips for Success Cucumber Mozzarella Salad

• Slice everything uniformly: Even-sized cucumber rounds and tomato halves make each bite balanced. A mandoline helps if you’re prepping many servings.
• Keep mozzarella bite-sized: Tear or cut mozzarella into 1/2 to 3/4-inch pieces so it mixes evenly and every forkful has cheese.
• Dress just before serving: Olive oil and balsamic will release tomato juices; dress just before serving if you want firmer textures, or dress 10–20 minutes ahead to let flavors meld for a more cohesive taste.
• Use room-temperature mozzarella: Cold cheese can mute flavors; let it sit for 10–15 minutes at room temperature before tossing.
• Taste and adjust: Salt and acidity are the key players. Add a pinch of salt, taste, then add more balsamic or oil if it needs a brighter lift.
• Keep basil fresh: Add basil last to avoid it wilting or turning brown. A gentle toss will distribute flavor without damaging leaves.

Flavor Variations Cucumber Mozzarella Salad

• Mediterranean twist: Add kalamata olives, diced cucumber, and a squeeze of lemon. Omit balsamic and finish with oregano or za’atar for a Greek-inspired salad.
• Creamy herbed dressing: Mix Greek yogurt or a soft vegan yogurt with lemon juice, garlic, and chopped herbs for a richer dressing. This turns the salad into a creamier side dish that pairs well with grilled meats and fish.
• Spicy kick: Add thinly sliced pepperoncini or a pinch of red pepper flakes to the dressing for a subtle heat that contrasts nicely with cooling cucumber.
• Avocado and cucumber: Fold in diced avocado for extra creaminess and healthy fats. Add a sprinkle of toasted pumpkin seeds for crunch.
• Citrus-balsamic: Replace half the balsamic with orange or lemon juice for a zesty, aromatic note that brightens the whole dish.

Serving Suggestions Cucumber Mozzarella Salad

• As a side: Serve alongside grilled chicken, fish, or shrimp for a light summer meal. The salad’s acidity cuts through richer mains nicely.
• On sandwiches: Spoon salad onto toasted bread with a smear of pesto or hummus for a fresh, open-faced sandwich.
• As a starter: Plate small portions in shallow bowls and finish with a drizzle of extra virgin olive oil for a simple, elegant starter.
• In a composed bowl: Add cooked quinoa or farro for a heartier salad; roasted chickpeas add protein and crunch.
• At a picnic or potluck: Keep dressing separate until serving to avoid sogginess and transport in a leakproof container.

Storage and Freezing Instructions Cucumber Mozzarella Salad

Short-term storage:

• Refrigerate in an airtight container for up to 2 days. Because cucumbers release water and tomatoes soften, the salad is best eaten within 24 hours for optimal texture.
• Store dressing separately if you plan to keep leftovers for longer — this preserves the firmness of the vegetables and basil.

Freezing:

• Do not freeze this salad. Fresh cucumbers and tomatoes become watery and mushy after freezing and thawing, and mozzarella changes texture. If you need to store individual components for later use, freeze cooked or chopped tomatoes in sauces, and keep mozzarella separately for up to a month in the freezer (defrost and press excess moisture before using).

Reheating:

• This salad is intended to be served chilled or at room temperature. If you’d like a warm variation, briefly sear tomato halves and add them to warm mozzarella and cucumber just before serving.

Nutrition Facts (Per Serving) — approximate

• Calories: 180 kcal
• Protein: 10 g
• Carbohydrates: 6 g
• Fat: 14 g
• Fiber: 1.5 g
• Sodium: 300 mg

Nutrition notes:

• These values are estimates assuming a single serving includes about 1 ounce (28 g) of fresh mozzarella, one small cucumber portion, a handful of cherry tomatoes, and roughly 1 tablespoon of olive oil. Exact numbers vary with portion sizes and specific ingredients. For a lower-sodium or lower-calorie option, use less cheese and oil or a reduced-sodium mozzarella.

FAQ About Cucumber Mozzarella Salad

What makes this a good summer salad?

A great summer salad is light, hydrating, and quick to prepare. Cucumbers bring moisture and cooling refreshment, while cherry tomatoes add vivid color and natural sweetness. Fresh basil and a simple olive oil–balsamic dressing highlight seasonal produce, requiring minimal cooking and keeping the kitchen cool. The salad’s textures — crisp cucumber, soft mozzarella, and juicy tomato — are also especially satisfying on hot days.

Can I make Cucumber Mozzarella Salad ahead of time?

You can prep ingredients ahead, but for best texture, assemble and dress the salad just before serving. Slice cucumbers and tomatoes and store them in separate airtight containers; keep mozzarella and basil in another and chill. Combine and dress 10–20 minutes before serving for flavors to meld while preserving a pleasant crunch. If you must assemble early, store dressing separately and toss right before eating.

What can I use instead of fresh mozzarella?

If you’re avoiding dairy, firm tofu or a plant-based mozzarella substitute works well. Goat cheese or ricotta salata provide a tangier, slightly saltier profile if you don’t mind changing the flavor. For a firmer bite, try cubed halloumi (pan-fried briefly) or firm feta for a Mediterranean twist. Each swap alters the texture and salt levels, so adjust salt in the dressing accordingly.

How can I prevent the salad from getting watery?

To reduce sogginess, do the following: choose firmer cucumbers, remove seeds if large, and salt-sweat thin onion slices to draw out excess moisture then pat dry. Dress the salad right before serving and avoid long refrigeration after dressing. Storing dressing separately and adding herbs just before serving also helps keep the salad crisp.

Is this salad suitable for a low-carb or keto diet?

This salad is naturally low in carbs when prepared with moderate tomatoes and small portions of mozzarella. To make it more keto-friendly, reduce the quantity of tomatoes and increase the cheese and olive oil for more fat and fewer carbs. For more low-carb dressing ideas, check a dedicated cucumber-ranch variation that swaps sweeter vinegars for lemon and adds high-fat, low-carb elements.

Can I add protein to make this a full meal?

Yes. Sliced grilled chicken, shrimp, or canned tuna make excellent additions. For vegetarian protein, add chickpeas, cooked quinoa, or a scoop of pesto-marinated tempeh. If you want a quick boost, toss in toasted nuts like almonds or walnuts for both protein and crunch.

How do I keep the basil from turning black?

Add basil last and tear it gently rather than chopping with a knife, which bruises leaves and speeds discoloration. If you dress the salad in advance, hold back basil until right before serving. Storing basil wrapped loosely in a damp paper towel in the fridge for short periods helps, but basil performs best when used fresh near the time of serving.

Is there a low-sodium version that still tastes good?

Absolutely. Reduce or omit added salt, then enhance flavor with extra lemon juice, a splash of good balsamic, or a pinch of capers or olives for briny depth. Use lower-sodium mozzarella varieties if possible, and rely on fresh herbs, garlic, and pepper to build taste without extra salt.

Can I make this salad for a large gathering?

Yes — scale the ingredients up and keep dressing separate until just before serving to avoid sogginess. Use large serving bowls to mix gently and avoid crushing tomatoes or cheese. For buffet-style service, place the dressed salad on the table with extra basil and cracked pepper so guests can adjust to taste.

What are the best tools for prepping this salad quickly?

A sharp chef’s knife, a sturdy mixing bowl, and a good cutting board will get you most of the way. A mandoline speeds up even slicing of cucumbers if you’re making many servings. Use a salad spoon or tongs to toss gently, and a measuring spoon for consistent dressing ratios if you like repeatable results.

Final Thoughts

Cucumber Mozzarella Salad is a simple yet elegant dish that highlights fresh, seasonal produce. Its ease and flexibility make it a kitchen staple — quick to assemble, easy to scale, and forgiving of small substitutions. Whether paired with grilled proteins, spooned onto a crusty slice of bread, or served as the star of a light meal, it’s a bright, healthy option that comes together with minimal effort. Keep the ingredients fresh, add basil last, and dress just before serving for the best texture and flavor. Enjoy experimenting with the variations and make it your own.