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Quinoa Salad with Cucumber, Tomato, and Fresh Mozzarella

Quinoa Cucumber Tomato Mozzarella Salad – perfect for family dinners, picnics, barbecues, or gatherings.

Summer salads are light, refreshing, and packed with nutrients and fiber. This Quinoa Cucumber Tomato Mozzarella Salad is versatile and easy to prepare. If serving immediately, simply combine chopped vegetables with cooked quinoa and the dressing. If preparing in advance for a party, salt the cucumbers and let them drain so the salad doesn’t become watery.

This salad works well as a side to grilled meats or as a satisfying light lunch or dinner.

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Quinoa Cucumber Tomato Mozzarella Salad
A bright, nutritious salad combining fluffy quinoa with crisp cucumber, juicy tomatoes, and creamy mozzarella—ideal for warm-weather meals and gatherings.
Course:
Salad
Cuisine:
American
Servings: 2
Author: dieTTaste
Ingredients
  • 1
    cup
    cooked quinoa (about 1/4 cup dry quinoa before cooking)
  • 1
    cup
    cucumber, cubed
  • 1/2
    cup
    tomatoes, cubed
    (or cherry tomatoes, halved)
  • 1/2
    cup
    mozzarella balls, halved
  • Dressing:
  • 2
    Tbsp
    olive oil
  • 2
    Tbsp
    red wine vinegar
  • 1/2
    tsp
    dry dill (or 1/2 Tbsp fresh dill)
  • Salt and black pepper, to taste
Instructions
  1. In a large serving bowl, whisk together the olive oil, red wine vinegar, dill, salt, and black pepper until well combined.
  2. Add the cooked and cooled quinoa, cubed cucumber, tomatoes, and halved mozzarella. Toss gently to coat everything with the dressing and serve immediately.
Recipe Notes

If making ahead, place the cubed cucumbers in a colander and toss with a generous pinch of salt. Let them sit for about 20 minutes to release excess liquid, then gently pat dry with a paper towel before adding to the salad. This prevents the salad from becoming watery.