Tomato Cucumber Mozzarella Salad
I love the mix of creamy and crunchy here and the oil from the mozzarella balls does most of the work of the dressing. This one is easy, but feels a little fancy and like you spent some time on it. Perfect for a summer barbecue!
Servings 6
Calories 275kcal
Ingredients
- 12 ounces marinated mozzarella balls
- 10 ounces cherry tomatoes
- 1 English cucumber
- 1 clove garlic minced
- 1 tablespoon red wine vinegar
- 1 teaspoon salt more to taste
- ½ teaspoon cracked pepper
Instructions
- Dump the mozzarella balls, along with the liquid, into a medium bowl.
- Slice the tomatoes in half and add to the bowl with the mozzarella.
- Slice the cucumber into half moons or rounds, depending on preference.
- Mince the garlic finely, sprinkle with a bit of coarse salt, and let sit for 1 minute. Use the back of your knife to press the garlic into the cutting board, pressing and pulling it towards you, to turn the garlic into a paste.
- Add the garlic, red wine vinegar, salt, and pepper to the bowl and stir gently to combine.
- Use a slotted spoon to serve immediately or cover and refrigerate for 30 minutes to let the flavors meld a bit.
Notes
I like this best served fairly fresh, because I’m not a huge fan of cold tomatoes. You can absolutely keep this in the fridge, covered, for a few days but the textures of the tomatoes and cucumbers do soften up a bit and the cucumbers release a bit of liquid.
We use these mozzarella balls. You don’t have to use all of the liquid from the container, but you'll definitely want to use enough to dress the salad and keep things flavorful. I just dump it all in myself.
Nutrition
Calories: 275kcal | Carbohydrates: 3g | Protein: 7g | Fat: 26g | Fiber: 1g | Sugar: 2g | Net Carbs: 2g