Tomato Cucumber Olive Salad with Mozzarella

A Tomato Cucumber Olive Salad Recipe with mozzarella. This delicious garden vegetable salad is seasoned with a light vinaigrette dressing.

 

 

We all love a great lettuce salad but sometimes everyone wishes to get away from the plain lettuce based salad.  So we created this garden vegetable salad utilizing the veggies in season right now.  But an amazing thing about this salad is all these ingredients can be found year around in our local grocery store.   So we don’t have to wait till summertime to enjoy this combination of flavors.  NOTE: Just remember don’t add the fresh mozzarella until just prior to serving. 

What is in this Tomato Cucumber Olive Salad:

Ingredients:

• 3-4 tomatoes, chopped
• 1-2 cucumbers, peeled and chopped (1 1/2 cups chopped)
• 1/2 purple onion, sliced thin
• 6 oz can of sliced black olives
• 4 tablespoons  fresh parsley, chopped
• 2 tablespoons of fresh basil, chopped
• 8 ounces of fresh mozzarella, cut into 1/2 inches pieces

Dressing ingredients:

• 1/3 cup virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper

How to Make a Tomato Cucumber Olive Salad:

In a large bowl add your tomatoes, cucumbers and sliced black olives.

Peel your purple onion and cut in half vertical so that the slices show.  And slice one half of the onion into thin slices and add them to your tomato cucumber olive salad. 

Slice or chop your fresh basil and parsley into small pieces and add to the vegetables. 

TIP:  We use these herb scissors for a fast and easy way to chop all of our fresh herbs

In a small bowl or glass measuring cup, add olive oil, both vinegars, sugar, salt, dried oregano and black pepper.  Whisk all ingredients until very well combined or emulsified. 

Pour your salad dressing over the cucumber, tomato and black olive combination. 

Toss all the ingredients for this garden vegetable salad together well.  Cover and place in refrigerator for at least 15 minutes. 

Remove from the refrigerator and toss in the mozzarella pieces and gently combine.  Serve immediately.

Other summer salads:

• Marinated cucumbers
• Tomatoes with Balsamic Vinegar and Feta 
• Bow-tie Antipasto Pasta Salad
• Tomato Bruschetta 
• Easy Caprese Salad

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Tomato Cucumber Olive Salad Recipe

A Tomato Cucumber Olive Salad Recipe with mozzarella. This delicious garden vegetable salad is seasoned with a light vinaigrette dressing.

Prep Time15 mins

chilling time15 mins

Total Time30 mins

Course: Salad

Cuisine: American, Greek

Keyword: garden vegetable salad, light vinaigrette dressing., Tomato Cucumber Olive Salad

Servings: 6

Calories: 250kcal

Author: Evelyn

Equipment

• Salad Bowl
• Herb Scissors

Ingredients

Salad Ingredients:

• 3-4 medium tomatoes chopped
• 1-2 cucumbers peeled and chopped (1 1/2 cups chopped)
• 1/2 purple onion sliced thin
• 1 6 oz can sliced black olives
• 4 tablespoons fresh parsley chopped
• 2 tablespoons fresh basil chopped
• 8 ounces fresh mozzarella cut into 1/2 inches pieces

Dressing ingredients:

• 1/3 cup virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper

Instructions

• In a large bowl add your tomatoes, cucumbers and sliced black olives.
• Peel your purple onion and cut in half vertical so that the slices show. And slice one half of the onion into thin slices and adding to your tomato cucumber olive salad.
• Slice or chop your fresh basil and parsley into small pieces and add to the vegetables. TIP: We use these herb scissors for a fast and easy way to chop all our fresh herbs
• In a small bowl or glass measuring cup, add olive oil, both vinegars, sugar, salt, dried oregano and black pepper. Whisk all ingredients until very well combined or emulsified.
• Pour your salad dressing over the cucumber, tomato and black olive combination.
• Toss all the ingredients for this garden vegetable salad together well. Cover and place in refrigerator for at least 15 minutes.
• Remove from the refrigerator and toss in the mozzarella pieces and gently combine. Serve immediately.

Notes

Just remember don't add the fresh mozzarella until just prior to serving. 

Nutrition

Calories: 250kcal | Carbohydrates: 7g | Protein: 9g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 30mg | Sodium: 441mg | Potassium: 284mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1068IU | Vitamin C: 14mg | Calcium: 216mg | Iron: 1mg