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Cucumber Mozzarella Salad with Avocado

A refreshing, vibrant, and quick no-cook salad featuring crisp cucumbers, juicy cherry tomatoes, creamy avocado, and fresh mozzarella balls tossed in a simple olive oil dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Italian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 large English cucumber or 3-4 Persian cucumbers, sliced
  • 2 cups cherry tomatoes halved
  • 8 oz fresh mozzarella balls bocconcini or ciliegine, drained
  • 1 large avocado peeled, pitted, and sliced
  • 0.25 cup fresh basil leaves torn
Dressing
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice or balsamic vinegar
  • 1 tsp Italian seasoning
  • 0.5 tsp coarse sea salt or to taste
  • 0.5 tsp black pepper freshly cracked

Equipment

  • Cutting Board
  • Chef's Knife
  • Large serving bowl
  • Small jar or whisking bowl

Method
 

  1. Wash and slice the cucumber into half-moons. Halve the cherry tomatoes. Place them into a large serving bowl.
  2. Drain the fresh mozzarella balls, pat them dry with a paper towel, and add them to the bowl with the vegetables.
  3. In a small jar, combine olive oil, lemon juice, Italian seasoning, salt, and black pepper. Shake vigorously to emulsify.
  4. Pour the dressing over the cucumbers, tomatoes, and cheese. Gently toss to coat all ingredients evenly.
  5. Right before serving, slice the avocado and gently fold it into the salad along with the torn fresh basil leaves.
  6. Serve immediately while fresh and crisp.

Notes

To prevent the avocado from browning, only slice and add it immediately before serving the salad. Ensure it gets lightly coated in the acidic dressing.