Mozzarella Cucumber Salads

Toss cucumbers and fresh mozzarella together for an easy salad.

The crisp crunch of cucumber combined with the smooth texture of mozzarella make the perfect ingredients for a satisfying summer salad. Make this light salad to serve at your next barbecue or toss it with pasta to use as a main meal. However you serve a mozzarella and cucumber salad, you can be sure to delight the taste buds of your guests.

Mediterranean Salad

Evoke the flavors of the Mediterranean with a cucumber and mozzarella salad that incorporates several other fresh ingredients. Chop 1 1/2 cups of tomatoes and cucumbers coarsely. Finely dice one small green bell pepper and one small white onion. Slice 1/2 cup of pitted Kalamata olives and cube 4 to 6 oz. of fresh mozzarella cheese. Combine the vegetables and cheese together in bowl. Add 2 tbsp. of minced parsley, 1 tsp. of mint and sugar and 1 tbsp. of chopped fresh basil into the bowl. Measure 2 tbsp. each of red wine and balsamic vinegar and pour into the bowl. Mix everything together while adding 1/3 to 1/2 cup of olive oil to coat the salad. Season with salt and pepper to taste.

Stuffed Cucumber Salad

Make a boat of a salad using cucumber and stuffing with a simple salad for a quick dinner. Slice two cucumbers in half lengthwise. With a small spoon or melon-baller, scoop out the center core and seeds of three cucumber pieces. Brown 1 cup of mild Italian sausage and drain off liquid in a colander. Chop up two medium tomatoes, the remaining cucumber piece, 1/2 cup of Vidalia onion and 1 to 2 oz. of fresh mozzarella. Mix together the vegetables, meat and mozzarella into a bowl and add 3 tbsp. of olive oil and balsamic vinegar and a pinch of salt and pepper. Toss to coat and place in the refrigerator for 30 minutes. Scoop the salad into the hollowed out cucumbers and serve.

Asian Cucumber Salad

Peel four medium cucumbers as the base for a spicy and delicious Asian salad. Chop the cucumbers coarsely and mix together in a bowl with 1 tsp. of salt and 3/4 cup of white sugar. Place in a refrigerator for one hour. Meanwhile, finely chop one large red chili pepper and cube 6 to 8 oz. of mozzarella. Place the cucumber mixture into a medium-sized saucepan and add the chopped pepper, 1 cup of white vinegar and 1/4 cup of fish sauce. Cook over medium heat, stirring occasionally until liquid thickens to a syrup. Chill before adding the mozzarella and serve.

Marinated Cucumber Salad

Marinate cucumbers to pack a flavorful punch to your next meal. Finely dice two cups of peeled cucumbers and one large Bermuda onion. Toss together in a bowl and add 1/4 cup of apple cider vinegar with 2 tbsp. of chopped dill. Dissolve 1 tbsp. of white sugar into 1 tbsp. of water and pour over the mixture. Salt and pepper according to taste. Chill the salad for two hours. Cube 4 oz. of fresh mozzarella and mix together with the salad before serving.

References

• Taste of Home; Jennifer Klann; 2008
• Jenn Cuisine; Tomato and Cucumber Salad Boats; 2009
• "The Joy of Cooking"; Irma S. Rombauer, et al.; 2006
• Lifestyle Food; Hot and Sour Cucumbers; Kylie Wong;