The Flourishing Abode

Red, Green, and Chill: The Unexpected Chill of Tomato Cucumber Mozzarella Salad

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Anjali Arora

Anjali Arora

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Side Dishes

Imagine the first bite—a sudden burst of coolness from crisp cucumbers and juicy tomatoes, as if summer decided to stay for just a little longer. It’s a salad that refuses to be ordinary, because I make it with a secret ingredient: fresh basil oil infused with lemon zest, which whispers of bright mornings and lazy afternoons. The texture is a dance—crunchy cucumbers, tender cheese, and a splash of balsamic that glistens like morning dew.

This isn’t just about fresh ingredients. It’s about capturing a season’s fleeting charm with every bite. As my kitchen fills with the smell of garlic and fresh herbs, I realize how simple combinations can hold stories of memory and place, right down to the way the spoon clinks on the bowl.

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Cucumber and Tomato Salad with Basil Lemon Oil

This salad features crisp cucumbers and juicy tomatoes combined with a bright basil-infused lemon oil dressing. The dish has a fresh, crunchy texture with tender cheese and a glossy balsamic drizzle, creating a vibrant and refreshing visual appeal.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 150 kcal

Equipment

  • Cutting board
  • Chef’s knife
  • Small bowl
  • Whisk
  • Serving bowl

Ingredients
  

  • 2 medium cucumbers sliced into thin rounds
  • 3 medium ripe tomatoes chopped into chunks
  • 1 cup fresh cheese (e.g., feta or mozzarella) cubed or crumbled
  • 1/4 cup basil leaves fresh, chopped
  • 1 cup olive oil for basil lemon oil
  • 1 teaspoon lemon zest finely grated
  • 1 clove garlic minced
  • 1 tablespoon balsamic vinegar glossy drizzle
  • to taste salt and pepper

Instructions
 

  • Slice the cucumbers into thin, even rounds and arrange them in a large mixing bowl.
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  • Chop the tomatoes into bite-sized chunks and add them to the bowl with the cucumbers.
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  • Scatter the cheese cubes or crumbles over the vegetables, distributing evenly.
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  • In a small bowl, whisk together olive oil, lemon zest, minced garlic, and chopped basil until the mixture is fragrant and slightly emulsified.
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  • Pour the basil lemon oil over the salad, tossing gently to coat all the ingredients evenly.
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  • Drizzle the balsamic vinegar over the top, adding a glossy shimmer to the salad.
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  • Season with salt and freshly ground pepper to taste, then give everything one last gentle toss.
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  • Serve immediately in a large bowl or individual plates, enjoying the fresh crunch and vibrant colors.
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This salad is a celebration of simple ingredients working together in a symphony of textures and flavors. Its brightness makes it perfect for the season, a reminder that good things don’t need fuss or complexity. Every time I make it, I remember the easy chaos of summer kitchens and open windows, letting in the smells and sounds of just living.

It’s a dish that feels both spontaneous and intentional, a staple I turn to when I crave something both familiar and new. No matter the occasion, it brings a little bit of that fresh, fleeting summer into every bite I take.

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