This refreshing Cucumber Mozzarella Salad is the ultimate summer side dish, blending crisp vegetables with creamy marinated cheese. It is a vibrant, easy-to-make recipe that highlights the best of seasonal produce and is perfect for any outdoor gathering.
Table of Contents
Why You Will Love This Recipe
You will love this Cucumber Mozzarella Salad because it is incredibly picnic-friendly. Unlike mayonnaise-based salads that can spoil quickly in the heat, this recipe uses an oil-based vinaigrette, making it safer for summer outings. It is also remarkably simple to prepare, requiring only ten minutes of active prep time. The use of marinated bocconcini adds an extra layer of depth and herbal flavor that elevates the fresh cucumbers and tomatoes.
Ingredients
- 2 cucumbers, peeled and chopped
- 8 ounces marinated bocconcini mozzarella cheese
- 1/2 cup chopped red onion
- 3 scallions, chopped
- 1 cup chopped tomatoes
- 1/2 teaspoon dried oregano
- 1/2 cup marinade oil (reserved from the cheese)
- 1/3 cup red wine vinegar
Step-by-Step Instructions
- Begin by draining the marinade oil from the bocconcini mozzarella cheese into a measuring cup.
- Measure out a half-cup of this oil. If the container does not provide enough, top it off with high-quality extra virgin olive oil.
- If you are using mozzarella stored in plain brine rather than oil, drain the brine and let the cheese marinate in an oil-based Italian dressing for 6 to 8 hours (or overnight) before starting the salad.
- In a large mixing bowl, combine the chopped cucumbers, chopped tomatoes, red onion, and scallions.
- Add the bocconcini cheese and sprinkle the dried oregano over the vegetables.
- Pour the measured marinade oil and the red wine vinegar over the salad ingredients.
- Toss everything together gently until the vegetables and cheese are evenly coated in the vinaigrette.
- Cover the bowl and place it in the refrigerator to chill for at least one hour before serving to allow the flavors to meld together.
Expert Tips / Pro Tips
To ensure the best texture, use English or Persian cucumbers, as they have thinner skins and fewer seeds, which prevents the salad from becoming too watery. If you are preparing this for a special event, try to let the salad sit for at least two hours; the cucumbers will slightly pickle in the vinegar, enhancing the overall taste. Always taste the salad just before serving; you may want to add a pinch of sea salt or cracked black pepper to make the flavors pop.
If you cannot find bocconcini, you can use a large ball of fresh mozzarella cut into bite-sized cubes. For a different flavor profile, substitute the red wine vinegar with balsamic glaze or lemon juice for a brighter acidity. You can also add more Mediterranean flair by tossing in a handful of Kalamata olives or some sliced bell peppers. If fresh herbs are available, swapping the dried oregano for fresh basil or parsley adds a wonderful aromatic touch.
Serving Suggestions
This Cucumber Mozzarella Salad is a versatile side dish that pairs beautifully with cold sub sandwiches or wraps. It is also an excellent accompaniment to grilled proteins like lemon-herb chicken, garlic shrimp, or steak. For a complete picnic spread, serve it alongside some salty potato chips, fresh seasonal fruit, and chilled lemonade.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Note that the cucumbers will release more moisture the longer they sit, so you may want to give it a quick stir before serving again. Freezing is not recommended for this recipe, as the fresh cucumbers and mozzarella will lose their texture and become mushy upon thawing. This dish is intended to be served cold and does not require reheating.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 452 kcal |
| Carbohydrates | 10g |
| Protein | 14g |
| Fat | 40g |
| Saturated Fat | 11g |
| Cholesterol | 45mg |
| Sodium | 449mg |
| Fiber | 2g |
| Sugar | 5g |
Cucumber Mozzarella Salad
Ingredients
Equipment
Method
- Begin by draining the marinade oil from the bocconcini mozzarella cheese into a measuring cup.8 ounces marinated bocconcini mozzarella cheese
- Measure out a half-cup of this oil. If the container does not provide enough, top it off with high-quality extra virgin olive oil.1/2 cup marinade oil
- If you are using mozzarella stored in plain brine rather than oil, drain the brine and let the cheese marinate in an oil-based Italian dressing for 6 to 8 hours (or overnight) before starting the salad.
- In a large mixing bowl, combine the chopped cucumbers, chopped tomatoes, red onion, and scallions.2 cucumbers, 1/2 cup red onion, 3 scallions, 1 cup tomatoes
- Add the bocconcini cheese and sprinkle the dried oregano over the vegetables.8 ounces marinated bocconcini mozzarella cheese, 1/2 teaspoon dried oregano
- Pour the measured marinade oil and the red wine vinegar over the salad ingredients.1/2 cup marinade oil, 1/3 cup red wine vinegar
- Toss everything together gently until the vegetables and cheese are evenly coated in the vinaigrette.
- Cover the bowl and place it in the refrigerator to chill for at least one hour before serving to allow the flavors to meld together.
Notes
FAQ
Can I make this salad a day in advance?
Yes, you can make Cucumber Mozzarella Salad a day ahead. In fact, letting it sit overnight allows the cucumbers to soak up the marinade. However, for the best crunch, it is best enjoyed within 24 hours.
What if I don’t have red wine vinegar?
You can easily substitute red wine vinegar with apple cider vinegar or white wine vinegar. Each will provide a slightly different tang, but the salad will still be delicious.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure that if you use a store-bought Italian dressing for marinating the cheese, you check the label for any hidden gluten additives.
Can I use cherry tomatoes instead of chopped tomatoes?
Absolutely. Sliced cherry or grape tomatoes work perfectly in this recipe and often hold their shape better than large chopped tomatoes.