Cucumber Mozzarella Salad with Cherry Tomatoes and Clear Vinaigrette
By Olivia Hayes
Prep
10 min
Total
10 min
Servings
4
Level
Easy
This cucumber mozzarella salad takes 10 minutes with no cooking and lands on the table cold and ready to eat, and thick English cucumber half-moons and cherry tomatoes get a thin, clear vinaigrette with mozzarella pearls, then fresh herbs and coarse pepper go over the top.
I whisk the oil and vinegar with salt hard until no grains remain, and the dressing looks clear and glossy in the small bowl. It should coat the salad lightly instead of sitting as a cloudy layer. I keep the cucumber cuts thick because they hold their shape when tossed with large spoons, and the small mozzarella pearls spread through the bowl without fussy arranging, honestly.
For the table, put it in a shallow white ceramic bowl, where the clear dressing catches around the cucumber and tomato pieces. Warm sourdough discard focaccia is good for the extra dressing, and sweet lemon sugar cookies finish the meal.
Use a medium glass mixing bowl if you have one, then move the salad to the serving bowl. The low sides leave the dressing visible around the edge, and the colors show well against the white ceramic. Basil or parsley brings a green finish, and I use whichever's already in the fridge.
Why you'll love this recipe
- Ten minutes from cutting board to table, with no stove or oven involved and no special appliance in the way.
- One bowl does the tossing, and a small bowl holds the vinaigrette until you're ready to dress.
- English cucumber needs no peeling, so you skip that prep job before dinner.
- Mozzarella pearls are already bite-sized, so there's no cheese slicing after you drain them.
- Thick half-moons stay sturdy through the toss and keep their cucumber crunch.
- Set it beside steak bowls, pork tenderloin, chicken sandwiches, or focaccia when dinner needs a cold side.
Ingredients
- •1 large English cucumber (sliced into thick half-moons, about 2 cups (300g))
- •1 cup fresh mozzarella pearls (drained and patted dry (150g))
- •1 cup cherry tomatoes (halved (150g))
- •3 tbsp extra virgin olive oil (for the dressing (45ml))
- •1 tbsp white wine vinegar (for the dressing (15ml))
- •0.5 tsp kosher salt (to taste (3g))
- •2 tbsp fresh green herbs (finely chopped, parsley or basil (10g))
- •0.5 tsp coarse black pepper (freshly cracked (1g))
Instructions
- 1
Wash the English cucumber and pat it dry.
- 2
Slice the cucumber into thick half-moons.
- 3
Wash the cherry tomatoes and cut them into halves.
- 4
Drain the mozzarella pearls from their brine and pat them dry with a paper towel.
- 5
Combine the olive oil, white wine vinegar, and kosher salt in a small bowl.
- 6
Whisk vigorously until the salt is fully dissolved and the dressing is thin and clear.
- 7
Add the cucumber, tomatoes, and mozzarella pearls to a large mixing bowl.
- 8
Pour the vinaigrette over the salad.
- 9
Gently toss with large spoons until the ingredients are evenly mixed and glistening.
- 10
Transfer the salad to a shallow serving bowl.
- 11
Sprinkle the chopped fresh herbs over the salad.
- 12
Dust with coarse black pepper and serve immediately.
FAQ
Nutrition (per serving)
Calories
185
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