This is a super simple salad that can be thrown together at the drop of a hat. The mozzarella gives it that satisfying and filling quality. You could leave it out for a vegan salad, adding white beans instead. You can also add some black olives to this salad for more interest, but back off a little on the salt if you do.
Vegetarian, Lunch, Quick and Easy
Servings: 6 people as a side dish
Calories: 223 kcal
¼ to ½
small red onion
dry pints mixed color cherry tomatoes
ciliegine mozzarella balls
salt and freshly black pepper
white balsamic vinegar
freshly ground black pepper
Place the sliced red onions in a small bowl and cover with water. Let onions soak for at least 10 minutes to make them less pungent. Drain away the water, pat the onions dry with a clean kitchen towel and place them in a large bowl.
In a separate bowl, make the dressing by whisking together the Dijon mustard, white balsamic vinegar and salt. Whisk in the olive oil until emulsified and season with freshly ground black pepper. Set aside.
Slice the English cucumber in half lengthwise and then slice crosswise into ¼-inch halfmoons. Cut the cherry tomatoes and the little mozzarella balls in half horizontally. Add the cucumbers, tomatoes and mozzarella balls to the bowl with the red onions. Drizzle the dressing over the vegetables and toss together. Let the vegetables sit for at least 30 minutes before serving.
Before serving, season with salt and freshly ground black pepper and tear in the fresh basil.
Tomato and Cucumber Salad
Amount Per Serving
Calories from Fat 162
% Daily Value*
Saturated Fat 6g30%
Vitamin A 847IU17%
Vitamin C 25mg30%
* Percent Daily Values are based on a 2000 calorie diet.