I can’t wait to share my Tomato Cucumber Fresh Mozzarella Salad, a make ahead crowd pleaser that pairs quartered tomatoes and cucumber with slices of fresh mozzarella for potlucks and casual dinners.

Jump to Recipe

I love a salad you can throw together in ten minutes, but this one sneaks up on you. Quartered tomatoes and sliced cucumber take the lead, juicy and crisp, they almost argue for every forkful.

I kept things simple so each bite has a clear voice, but somehow it still makes you curious what tiny twist turned it from plain to craveable. I keep telling myself it belongs in Summer Salads Tomato Cucumber lists, and it would probably show up under Cucumber Tomato Feta Salad Easy Recipes too.

Try it at a picnic or a late weeknight dinner, you’ll make it again.

Ingredients

Print Recipe (No Advertisments)

tomatoes add juiciness, vitamin C, fiber and a little sweetness
cucumbers keep it crisp, mostly water, low calories and mild flavor
red onion gives bite, some antioxidant benefits and a sharp tang
basil brings fresh herbal aroma, small vitamins, bright peppery notes
olive oil adds silkiness, healthy fats, richness and helps flavors meld
red wine vinegar or lemon cuts richness with bright acidic zip
feta gives salty tang, little protein, creamy pockets if you add
garlic adds punch and aroma, tiny calories, can be sharp if raw
salt and pepper brighten flavors, salt balances sweetness while pepper warms

Ingredient Quantities

3 medium ripe tomatoes (about 1 1/4 lb), quartered

2 English or Persian cucumbers (about 1 lb), halved and sliced

1/2 small red onion, thinly sliced

1/4 cup fresh basil leaves, torn

3 tablespoons extra virgin olive oil

1 1/2 tablespoons red wine vinegar or fresh lemon juice

1 small garlic clove, minced (optional)

3/4 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

1/2 cup crumbled feta cheese (optional)

How to Make this

Print Recipe (No Advertisments)

1. Quarter the tomatoes, halve the cucumbers and slice them, thinly slice the 1/2 red onion, and toss all those into a large bowl; if your tomatoes are super juicy scoop out a few seeds or pat them dry so the salad doesn’t get soggy.

2. In a small bowl whisk 3 tablespoons extra virgin olive oil with 1 1/2 tablespoons red wine vinegar or fresh lemon juice, add the minced garlic if using (or smash the garlic with a pinch of salt first to mellow it), then stir in 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; taste and adjust.

3. Pour the dressing over the tomatoes, cucumbers and onion and gently toss to coat, use salad tongs or your hands so you don’t crush the tomatoes.

4. Let the salad sit at room temp for about 10 to 15 minutes so the flavors meld, but if you need to make it ahead keep it lightly dressed and refrigerate.

5. Tear 1/4 cup fresh basil leaves with your fingers and add them to the bowl, fold them in gently so they don’t bruise.

6. Sprinkle 1/2 cup crumbled feta cheese over the salad and fold once or twice to distribute it without turning everything mushy; you can leave the feta on top if you want it prettier.

7. Give the salad a final taste and tweak seasoning with a little more salt, pepper or a splash more vinegar or lemon if it needs brightness.

8. Serve at room temp or chilled; leftovers keep best if you store dressing and feta separately and toss just before serving.

Equipment Needed

1. Large mixing bowl for tossing the tomatoes cucumbers and onion, dont overfill it or youll crush the tomatoes
2. Small bowl or jar with a lid to whisk or shake the dressing
3. Chef’s knife or sharp kitchen knife for quartering tomatoes and slicing cucumbers and onion
4. Cutting board, sturdy so it wont slip
5. Measuring spoons for the oil vinegar salt and pepper
6. Whisk or fork to blend the dressing
7. Salad tongs or clean hands to gently toss without smashing the tomatoes
8. Spoon or rubber spatula to fold in the feta and scrape the dressing from the bowl

FAQ

Q: Can I use regular cucumbers instead of English or Persian cucumbers?
A: Yes. Regular cucumbers work, but their skin and seeds can be tougher. Peel them or half them and scoop out the seeds with a spoon, then slice thin so the salad isn’t too watery.

Q: How long will this salad keep in the fridge?
A: One to two days, but it’s best the same day. Tomatoes release juice over time so the texture gets soggy, just stir before serving if you have to refrigerate.

Q: Can I make the salad ahead of time?
A: Kinda. You can chop the tomatoes, cucumbers and onion and keep them chilled, and mix the dressing separately. Toss everything together a few minutes before serving for best texture.

Q: I don’t like feta. What are good substitutes?
A: Try small mozzarella balls, crumbled goat cheese, or pitted olives for a salty bite. Or leave the cheese out entirely, it still tastes great.

Q: Do I have to use garlic or red wine vinegar?
A: No. The garlic is optional and adds a punch, but you can skip it. Red wine vinegar can be swapped with fresh lemon juice without a problem, use whichever you prefer.

Q: How do I stop the salad from getting soggy?
A: Salt lightly at the end, not too early, and consider draining the tomatoes on a paper towel for a few minutes before mixing. Also toss right before serving when possible.

Easy Tomato Cucumber Salad Recipe Substitutions and Variations

Tomatoes: swap the 3 medium tomatoes for about 2 cups halved cherry or grape tomatoes. Theyre sweeter and faster to prep, great if you want bite sized pieces.
Cucumbers: if you dont have English or Persian cucumbers use about 1 lb thinly sliced zucchini or peeled regular garden cucumbers with the seeds scooped out. Zucchini keeps the crunch but is milder in flavor.
Red onion: replace 1/2 small red onion with 1 small shallot thinly sliced, or 3 scallions sliced thin. Shallots are gentler, scallions add a fresh green note.
Feta cheese: swap the 1/2 cup crumbled feta for crumbled goat cheese or 1/2 cup small fresh mozzarella pearls, or omit for dairy free and toss in 2 tablespoons toasted pine nuts for extra richness.

Pro Tips

1. Pick tomatoes for flavor not just color — smell the stem end, if it smells sweet its probably ripe; firmer tomatoes hold up better so you wont end up with mush.
2. Dress smart: whisk the oil and acid and taste, add a tiny pinch of sugar or a drizzle of honey if the tomatoes arent sweet enough, and smash the garlic with salt first to mellow it out.
3. Keep the feta and dressing mostly separate till last minute, feta will weep and make the salad soggy if it sits tossed for hours, so crumble just before serving or pack it on top.
4. Let it rest briefly at room temp so flavors meld, but if youre making it ahead refrigerate lightly dressed components and warm back to room temp before serving for best texture.

Easy Tomato Cucumber Salad Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

I can't wait to share my Tomato Cucumber Fresh Mozzarella Salad, a make ahead crowd pleaser that pairs quartered tomatoes and cucumber with slices of fresh mozzarella for potlucks and casual dinners.

Servings

servings

Calories

198

kcal

Equipment: 1. Large mixing bowl for tossing the tomatoes cucumbers and onion, dont overfill it or youll crush the tomatoes
2. Small bowl or jar with a lid to whisk or shake the dressing
3. Chef’s knife or sharp kitchen knife for quartering tomatoes and slicing cucumbers and onion
4. Cutting board, sturdy so it wont slip
5. Measuring spoons for the oil vinegar salt and pepper
6. Whisk or fork to blend the dressing
7. Salad tongs or clean hands to gently toss without smashing the tomatoes
8. Spoon or rubber spatula to fold in the feta and scrape the dressing from the bowl

Ingredients

3 medium ripe tomatoes (about 1 1/4 lb), quartered
2 English or Persian cucumbers (about 1 lb), halved and sliced
1/2 small red onion, thinly sliced
1/4 cup fresh basil leaves, torn
3 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar or fresh lemon juice
1 small garlic clove, minced (optional)
3/4 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese (optional)

Directions

Quarter the tomatoes, halve the cucumbers and slice them, thinly slice the 1/2 red onion, and toss all those into a large bowl; if your tomatoes are super juicy scoop out a few seeds or pat them dry so the salad doesn't get soggy.
In a small bowl whisk 3 tablespoons extra virgin olive oil with 1 1/2 tablespoons red wine vinegar or fresh lemon juice, add the minced garlic if using (or smash the garlic with a pinch of salt first to mellow it), then stir in 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; taste and adjust.
Pour the dressing over the tomatoes, cucumbers and onion and gently toss to coat, use salad tongs or your hands so you don't crush the tomatoes.
Let the salad sit at room temp for about 10 to 15 minutes so the flavors meld, but if you need to make it ahead keep it lightly dressed and refrigerate.
Tear 1/4 cup fresh basil leaves with your fingers and add them to the bowl, fold them in gently so they don't bruise.
Sprinkle 1/2 cup crumbled feta cheese over the salad and fold once or twice to distribute it without turning everything mushy; you can leave the feta on top if you want it prettier.
Give the salad a final taste and tweak seasoning with a little more salt, pepper or a splash more vinegar or lemon if it needs brightness.
Serve at room temp or chilled; leftovers keep best if you store dressing and feta separately and toss just before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.