What the heck is this?
Need a salad that’s cool, crunchy, and won’t have you chopping for days? Say hi to your new go-to: Cucumber Mozzarella Salad. This one’s ridiculously easy, refreshingly crisp, and low-key fancy thanks to those cute little mozzarella balls. It’s the kind of salad that shows up to barbecues and gets more compliments than the main dish. Light, herby, and tossed in a simple vinaigrette that actually tastes like something, it’s proof that simple doesn’t have to be boring. Make it once, and you’ll be bringing it to every cookout until further notice.
Why You’ll Love This Recipe
No cooking involved. Zero. Nada.
Looks way more impressive than the 10 minutes it takes to make.
Crispy cucumbers + creamy mozzarella = texture heaven.
Totally customizable — throw in tomatoes, avocados, or whatever’s lurking in your fridge.
Perfect for hot days when turning on the stove feels like a personal attack.
Plays well with grilled meats, sandwiches, or all by itself.
The Good Stuff You’ll Need
2 large cucumbers, thinly sliced (peeled if you want, or don’t — live wild)
8 oz mozzarella balls (aka bocconcini or ciliegine), halved if large
1/4 cup red onion, thinly sliced
2 tbsp chopped fresh basil (mint or dill also slap)
Salt + black pepper, to taste
For the Dressing
2 tbsp olive oil
1 tbsp white wine vinegar or lemon juice
1 tsp Dijon mustard
1/2 tsp honey or maple syrup
1 small clove garlic, finely minced
Let’s Do This
Step 1: Whisk the dressing. In a small bowl, mix olive oil, vinegar, mustard, honey, garlic, salt, and pepper. Taste and adjust — a little more honey if it’s too tangy, a little more mustard if you’re feeling bold.
Step 2: Assemble the salad. In a big bowl, toss cucumbers, mozzarella, red onion, and basil.
Step 3: Dress it up. Pour the vinaigrette over everything and give it a gentle but thorough toss. Let it sit for about 10 minutes so the flavors get cozy with each other.
Step 4: Serve it cold. Bonus points if you chill your bowl first. This salad likes to stay cool under pressure.
Serving Suggestions
Pair it with grilled chicken, salmon, or a big fat sandwich.
Turn it into a light lunch by adding chickpeas or diced avocado.
Serve it as a palate cleanser between spicy dishes — this thing is a refresh button.
Switch It Up
Add cherry tomatoes or roasted red peppers for extra color.
Craving crunch? Toss in some toasted pine nuts or sunflower seeds.
Want it creamier? Sub the vinaigrette with a herby yogurt dressing.
Make it Italian-style with a drizzle of balsamic glaze before serving.
Make-Ahead Tips
Slice the cucumbers and onions ahead of time — keep them dry in the fridge.
Whip up the dressing and store it separately until ready to serve.
Assemble everything no more than 2 hours ahead for max crunch.
Leftovers are decent the next day, but it’s best fresh (nobody likes soggy cucumbers).
Questions People Actually Ask
Q: Can I use regular mozzarella?
A: Yep! Just cube it into bite-size pieces. The minis are cute, but we don’t discriminate.
Q: Can I skip the onion?
A: Totally — or use green onions if you want something milder.
Q: Is this keto?
A: It sure is! No croutons, no problem. Just healthy fats and veggies.
Q: Can I bring this to a potluck?
A: Absolutely. Just keep it chilled and maybe double the recipe — it disappears fast.
Easy Cucumber Mozzarella Salad: Your Chill Summer Sidekick
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
Need a salad that’s cool, crunchy, and won’t have you chopping for days? Say hi to your new go-to: Cucumber Mozzarella Salad. This one’s ridiculously easy, refreshingly crisp, and low-key fancy thanks to those cute little mozzarella balls. It’s the kind of salad that shows up to barbecues and gets more compliments than the main dish. Light, herby, and tossed in a simple vinaigrette that actually tastes like something, it’s proof that simple doesn’t have to be boring. Make it once, and you’ll be bringing it to every cookout until further notice.
Ingredients
2 large cucumbers, thinly sliced (peeled if you want, or don’t — live wild)
8 oz mozzarella balls (aka bocconcini or ciliegine), halved if large
1/4 cup red onion, thinly sliced
2 tbsp chopped fresh basil (mint or dill also slap)
Salt + black pepper, to taste
For the Dressing
2 tbsp olive oil
1 tbsp white wine vinegar or lemon juice
1 tsp Dijon mustard
1/2 tsp honey or maple syrup
1 small clove garlic, finely minced
Instructions
Step 1: Whisk the dressing. In a small bowl, mix olive oil, vinegar, mustard, honey, garlic, salt, and pepper. Taste and adjust — a little more honey if it’s too tangy, a little more mustard if you’re feeling bold.
Step 2: Assemble the salad. In a big bowl, toss cucumbers, mozzarella, red onion, and basil.
Step 3: Dress it up. Pour the vinaigrette over everything and give it a gentle but thorough toss. Let it sit for about 10 minutes so the flavors get cozy with each other.
Step 4: Serve it cold. Bonus points if you chill your bowl first. This salad likes to stay cool under pressure.
Notes
Add cherry tomatoes or roasted red peppers for extra color.
Craving crunch? Toss in some toasted pine nuts or sunflower seeds.
Want it creamier? Sub the vinaigrette with a herby yogurt dressing.
Make it Italian-style with a drizzle of balsamic glaze before serving
- Prep Time: 10 minutes
Nutrition
- Calories: ~180 per serving
- Protein: ~7g