Cucumber Tomato Salad Recipe
Crisp and refreshing Cucumber Tomato Salad is tossed with mozzarella cheese and a tangy, sweet dressing. The perfect summer salad!
Servings: 8
Cost: $10
Equipment
- chef's knife
- cutting board
- spatula
- measuring spoons
- measuring cup
Ingredients
- 4 cups halved grape tomatoes or cherry tomatoes if using regular tomatoes, cut into quarters
- 1 English cucumber cut in half lengthwise and chopped
- 1/2 large red onion diced
- 1 cup pearl sized mozzarella
- 3 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh black pepper
For the dressing:
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 garlic cloves finely minced
- 1/2 teaspoon honey
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground cayenne optional
Instructions
- In a large bowl, add the tomatoes, cucumber, red onion, mozzarella, dill, parsley, salt and pepper.
- Toss to combine. Set aside.
- In a small bowl, whisk together the olive oil, vinegar, salt, pepper, garlic, honey, Italian seasoning and cayenne.
- Pour the dressing over the salad and toss to coat.
- Cover and chill for 30–60 minutes for best flavor, or serve immediately for the crispest texture. Toss again before serving.
Video
Notes
For maximum flavor, chill the salad for 30–60 minutes before serving so the flavors have a chance to develop. For the crispest texture, serve the salad the day it is made. If excess liquid collects at the bottom of the bowl, toss again and drain lightly before serving.
Nutrition
Calories: 178kcal | Carbohydrates: 6g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 311mg | Potassium: 247mg | Fiber: 1g | Sugar: 3g | Vitamin A: 531IU | Vitamin C: 20mg | Calcium: 69mg | Iron: 1mg