Name: Tomato Cucumber Mozzarella Salad Recipe
Prep time: 10 min
Total time: 10 min
Yield: 4, 4 servings
Cuisine: american
Ingredients: 3 tablespoons balsamic vinegar; 2 tablespoons lemon juice (freshly squeezed); 1 clove garlic (peeled and minced); 1 teaspoon kosher salt (or 1/2 teaspoon sea salt, more if needed at the end); ¼ teaspoon black pepper; 1/4 cup extra virgin olive oil; 4-5 Persian cucumbers (sliced ¼-inch thick slices (skin on)); 2 cups colorful cherry tomatoes (cut into quarters); 8 ounces fresh mozzarella cheese (cut into small cubes); handful fresh basil leaves (or Italian parsley leaves (optional))

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Tomato Cucumber Mozzarella Salad Recipe

Nutrition Facts

Per serving · recipe makes 4 · 10m total

Servings

Calories

18% of a 2,000 cal day

364KCAL

Protein

15g31% DV

% DAILY VALUE

Total Fat26g

34%

Saturated9g

46%

Unsaturated17g

—

Total Carbs19g

Fiber3g

10%

Total Sugars10g

—

incl. Added Sugars0g

Starch6g

—

Sodium666mg

29%

% Daily Value is based on a 2,000 calorie day.

A fresh salad of tomatoes, cucumbers, and mozzarella dressed with a light balsamic vinaigrette. Cool, bright, and easy to assemble. Pairs well with any main course.

Ingredients

4 SERVINGS

For the dressing:

3 tbspbalsamic vinegar
2 tbsplemon juice (freshly squeezed)
1garlic — peeled, minced
1 tspkosher salt — or sea salt
¼ tspblack pepper
¼ cupextra virgin olive oil

For the salad:

4–5Persian cucumbers — skin on, sliced
2 cupscolorful cherry tomatoes — quartered
8 ozfresh mozzarella cheese
fresh basil leaves — or Italian parsley leaves

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

10m total

Read the method on Foolproof LivingAysegul Sanford’s original page

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sideamericansaladgluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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