Pin it
Packed with juicy cherry tomatoes at their sweetest, this summer salad feels super refreshing on scorching days. Crunchy cucumbers, creamy mozzarella, torn basil, and a zippy balsamic drizzle make it a true summertime treat. You get every texture and tons of fresh taste in every forkful.
The first time I mixed up this version at a weekend cookout, everyone kept talking about how the flavors worked with grilled chicken. Now, I whip it up for almost every get-together when the weather gets warm.
Mouthwatering Ingredients
- Black pepper: cracks of fresh pepper give the salad a nice kick and lots of aroma
- Olive oil: brings everything together best if you grab a quality extra virgin kind for bold taste
- Cucumber: adds a fresh, crisp snap and keeps things balanced choose one that’s firm and bright
- Salt: wakes up the flavors a good flaky sea salt makes all the difference
- Red onion: a bit of sharpness comes from thin slices make sure the onion is firm and has smooth skin
- Cherry tomatoes: you’ll want shiny, rich-colored little tomatoes for a sweet, bright burst
- Fresh basil leaves: freshly torn basil makes it smell amazing look for ones without any brown edges
- Balsamic vinegar: a hint of tang comes from a good aged balsamic if you can find it
- Mozzarella balls: creamy cheese is key go for ones in water for the softest texture
Tasty Instructions
- Ready to Serve or Chill
- Dig in right after tossing, or if you need to keep it a little longer, cover the bowl and stick it in the fridge for no more than a few hours to keep everything crisp.
- Give It a Toss and Taste
- Gently mix with clean hands or salad tongs until everything’s coated in dressing. Try a bite! Add extra salt or pepper if you want.
- Pour Over the Dressing
- Splash on olive oil and balsamic. Top it off with sea salt and a twist of black pepper. Try to sprinkle things around so all the veggies get some love.
- Add Cheese and Basil
- Drop in mozzarella balls. Rip up the basil by hand to help it smell even better, then let it fall into the bowl.
- Mix in the Rest
- Toss sliced cucumbers and thin red onions in with those halved tomatoes for crunch and a pop of color.
- Slice the Tomatoes
- With a sharp blade, cut each cherry tomato in half to make sure every bite is juicy.
- Get Those Veggies Clean
- Give the tomatoes a good rinse under cool water. Pat them dry with a towel so they don’t get watery.
Pin it
I always go for the fresh mozzarella in this one there’s nothing like the way it soaks up the tangy dressing. Makes me think of laid-back summer dinners with family—everyone fighting for that last scoop.
How to Store
Put your salad into a container with a tight lid and pop it in the fridge. It’ll stay tasty for about four hours. Don’t wait too long or the tomatoes and basil might get soggy and sad.
Swap Ingredients
No mozzarella? Crumble in feta or goat cheese for something a little tangy. If you want a bigger crunch, throw some toasted nuts or slivered almonds on top. White balsamic works great too if you want things to look lighter.
How to Serve
Spoon on crunchy baguette slices for a no-fuss bruschetta. Toss with leftover pasta for a cool lunch. It’s perfect next to hot-off-the-grill meats or tossed together for a picnic out in the sun.
Pin it
Background and Inspiration
Italian cooking is all about letting simple food shine when it’s in season. Tomatoes, mozzarella, and basil are a classic combo—think Caprese. Here, cucumber and balsamic give things an extra punch of flavor and crunch.
Frequently Asked Questions
- → What's a quick way to boost the flavor?
Just add a quick squeeze of honey or shake in some chili flakes for heat and extra flavor.
- → Is it okay to switch out mozzarella?
Totally! Burrata will give you a creamy edge, or go for crumbled feta for a salty punch.
- → How can I keep it tasting fresh if I make it earlier?
Cover and chill in the fridge for a couple hours, but don’t wait too long so it stays nice and crisp.
- → What goes well on the side?
Try it with anything grilled, some shrimp, or as a cool side for a picnic spread.
- → Do I need to remove cucumber skin?
Nope! Leave it on for extra crunch and color, or peel for a softer bite. Both are good.
- → Can I use grape or other tomatoes?
For sure—grape or even heirloom tomatoes work. Just chop them up so every bite has all the flavors.