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Quick Cucumber Mozzarella Salad

A fresh, vibrant, and incredibly easy salad ready in under 20 minutes, featuring juicy cherry tomatoes, crisp cucumbers, creamy avocado, fresh mozzarella pearls, and basil tossed in a simple vinaigrette.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups cherry tomatoes halved
  • 1 large English cucumber diced
  • 1 large avocado pitted and diced
  • 8 oz fresh mozzarella pearls drained
  • 0.25 cup fresh basil leaves torn or chopped
Dressing
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice or balsamic vinegar
  • 0.5 tsp coarse sea salt to taste
  • 0.25 tsp black pepper freshly cracked

Equipment

  • Cutting Board
  • Chef's Knife
  • Large serving bowl

Method
 

  1. Wash all produce. Halve the cherry tomatoes, dice the cucumber, and dice the avocado.
  2. Drain the fresh mozzarella pearls of any excess liquid.
  3. In a large bowl, combine the tomatoes, cucumber, and mozzarella pearls.
  4. Drizzle the olive oil and lemon juice directly over the vegetables. Season generously with salt and pepper.
  5. Toss gently to combine and coat everything in the dressing.
  6. Carefully fold in the diced avocado and torn fresh basil just before serving to prevent bruising and mashing.

Notes

Best served immediately at room temperature. If preparing ahead of time, do not add the avocado or salt until right before serving.