Tomato, Cucumber and Mozzarella Cheese Salad

tomato cucumber mozzarella cheese avocado salad

Aren’t you just so stoked it’s Spring ???   I just love when the supermarket smells of fresh fruits and veggies and there’s nothing like a light and crisp summer salad, especially ones that have cucumbers in them.  They are so refreshing and full of yumminess.

So today we have a great salad that takes advantage of the ripeness that only Mother Nature can provide!

It was hard to come up with a title my salad.  I didn’t want to just name all the ingredients that were in it … like ripened cherry tomatoes, crisp and crunchy English cucumbers, red onion, creamy avocado and fresh mozzarella cheese.

How do you come up with a title with all those yummy fresh summer ingredients? So I decided on a title that only uses 3 of the ingredients in its title ….  Tomato, Cucumber and Mozzarella Cheese Salad… hee hee

This cute summer dish comes together in minutes, just chop up your veggies and add a little olive oil, red wine vinegar, balsamic vinegar and some salt and pepper and refrigerate it until it’s ice cold.

I like to add a sprinkle of salt and pepper on top just before serving.  And I’m also not the biggest fan of red onion but I found that if you soak them in cold water for a few minutes it takes that rawness out of them.

This salad is great for a light lunch.  I had it the other day with a little tuna fish and it was delicious.  It is very hydrating so you don’t feel all bloated or guilty after eating it.

Tomato, Cucumber and Mozzarella Cheese Salad.

Tomato, Cucumber and Mozzarella Cheese Salad.


1 1/2 Cups Organic Cherry Tomatoes
1 Organic English Cucumber, peeled and diced
1 Organic Avocado – diced
4 oz Fresh Mozzarella Cheese– cubed
2 teaspoons Organic Red Onion, diced
Handful of Organic Fresh Basil or Parsley
2 Tablespoons olive oil
1 Tablespoon Red Wine Vinegar
1 Tablespoon Balsamic Vinegar
1/4 teaspoon sea salt and freshly ground black pepper


  1. Chop up the tomatoes, cucumbers, red onion, cheese and basil. Add to a large bowl.
  2. Whisk together olive oil, vinegars, salt and black pepper. Pour over the salad and refrigerate until really chilled.
  3. Just before serving dice up the avocado and gently toss in.

Recipe Source:
I used all organic ingredients when making this recipe, and hope you do too! 🙂

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