Italian Summer Salad Recipe

This crisp and juicy Italian Summer Salad is made with ripe tomatoes, cucumbers, and fresh mozzarella, and ready in 15 minutes. The magic happens when the sweet tomato juices mix with the tangy red wine vinaigrette. I make this constantly when the weather gets warm.

Why This Classic Works

I used to overcomplicate my salads with too many ingredients. Then I realized that using a few high-quality vegetables yields much better results.

The salt draws out the tomato juices to create a natural dressing. It is a simple lesson that completely changed how I prep vegetables.

Italian Summer Salad Ingredients

• 3 large ripe tomatoes, chopped
• 1 English cucumber, sliced
• 1/2 red onion, thinly sliced
• 8 oz fresh mozzarella pearls
• 1/4 cup fresh basil leaves, torn
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp kosher salt
• 1/2 tsp black pepper

How To Make Italian Summer Salad

1. Prep the vegetables: Chop the tomatoes, slice the cucumber, and thinly slice the red onion.
2. Salt the tomatoes: Place the tomatoes in a large bowl and toss with the kosher salt. Let sit for 5 minutes.
3. Make the dressing: Whisk the olive oil, red wine vinegar, and black pepper together in a small bowl.
4. Combine the ingredients: Add the cucumber, red onion, and mozzarella pearls to the bowl of tomatoes.
5. Toss and serve: Pour the dressing over the vegetables, add the fresh basil, and toss gently to coat.

Recipe Tips

• Salt the tomatoes early: This draws out their natural moisture and intensifies the flavor.
• Use quality olive oil: Since the dressing is simple, a good extra virgin olive oil makes a huge difference.
• Slice the onions thin: Thick chunks of raw onion can overpower the delicate basil and mozzarella.

What To Serve With Italian Summer Salad

This fresh side pairs perfectly with grilled chicken or steak. You can also serve it alongside a hearty slice of garlic bread to soak up the leftover juices.

How To Store

Store any leftovers in an airtight container in the fridge for up to two days. The vegetables will soften slightly over time, but the flavor remains great.

FAQs

Can I use cherry tomatoes?

Yes, cherry or grape tomatoes work wonderfully. Just halve them before tossing with the salt.

Should I peel the cucumber?

I prefer leaving the skin on an English cucumber for extra crunch. If using a standard cucumber, peeling is best.

Can I make this ahead of time?

You can prep the vegetables a few hours early. Wait to add the dressing and basil until right before serving.

Nutrition

• Calories: 180 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 450mg
• Total Carbohydrate: 8g
• Protein: 7g

Try More Recipes:

• Olive Garden Italian Pasta Salad Recipe
• Easy Italian Orzo Salad Recipe
• Italian Green Bean Salad Recipe
• Fresh and Juicy Italian Fruit Salad
• Italian White Bean Salad Recipe

Italian Summer Salad Recipe

Recipe by Paula

Servings

4

servings

Prep time

15

minutes

Total time

15

minutes

Italian Summer Salad brings crisp cucumbers, juicy tomatoes, and fresh mozzarella together in just 15 minutes. This quick and simple recipe is an ideal side dish for warm weather dinners and backyard barbecues.

Ingredients

• 3 large ripe tomatoes, chopped

• 1 English cucumber, sliced

• 1/2 red onion, thinly sliced

• 8 oz fresh mozzarella pearls

• 1/4 cup fresh basil leaves, torn

• 3 tbsp extra virgin olive oil

• 2 tbsp red wine vinegar

• 1 tsp kosher salt

• 1/2 tsp black pepper

Directions

• 1. Prep the vegetables: Chop the tomatoes, slice the cucumber, and thinly slice the red onion.
• 2. Salt the tomatoes: Place the tomatoes in a large bowl and toss with the kosher salt. Let sit for 5 minutes.
• 3. Make the dressing: Whisk the olive oil, red wine vinegar, and black pepper together in a small bowl.
• 4. Combine the ingredients: Add the cucumber, red onion, and mozzarella pearls to the bowl of tomatoes.
• 5. Toss and serve: Pour the dressing over the vegetables, add the fresh basil, and toss gently to coat.