This salad takes a bit more prep, but the payoff is worth it — layers of flavor, bright herbs, and a mix of textures that capture the best of the season. It’s the kind of dish that feels right this time of year when summer produce is at its peak. This cucumber tomato salad with marinated bocconcini recipe combines Persian cucumbers, fresh tomatoes, and creamy mozzarella pearls tossed with vibrant herbs like basil, parsley, and dill. The real game-changer? Quick-pickling the cucumbers and marinating the mozzarella so every bite is flavorful.
I created this salad as a fresh, herbaceous ode to summer — something layered, simple, and flavorful. The mild dressing lets the produce shine, while the brined cheese and capers add salty, balanced bites that round everything out.
Whether loading up your basket at the farmers market or pulling straight from your vegetable garden, this refreshing side dish is the perfect way to make the most of summer.
If you love the idea of a tomato-cucumber salad but want it to be easy salad too, be sure to try my tomato-cucumber salad with fresh basil and lemon vinaigrette dressing.
Why You’ll Love This Salad
Fresh ingredients: When juicy tomatoes, crisp cucumbers, and fresh herbs are in season, you get layers of flavor in every bite.
Make-ahead: You can prep the quick-pickled cucumbers and marinated cheese a few hours beforehand.
It pairs with everything: Serve it as a great side dish or a light lunch, or pile it beside grilled meats and crusty bread.
A Taste of Canadian Food Culture
Canada’s food culture is deeply tied to seasonal eating, local produce, and multicultural inspiration. Dishes like this tomato cucumber mozzarella salad reflect the growing passion for using fresh ingredients from local farms or home gardens. Simple ingredients like tomatoes, cucumbers, and herbs are staples in many Canadian homes throughout the summer — especially in provinces where farmers’ markets and backyard gardens thrive. And while bocconcini hails from Italy,
Canadian kitchens regularly incorporate international flavors into homegrown dishes, blending old-world traditions with what’s in season. This salad is a perfect snapshot — familiar, flexible, and at home on a warm-weather table.
Let’s Make This Perfect Summer Salad
1. Quick Pickle the Cucumbers
Let’s begin with the cucumbers. Give them a good rinse, pat them dry, and slice them into thin rounds — about the thickness of a coin. Nothing fancy here; aim for even slices. Place them in a small bowl.
Next, sprinkle in a little salt and sugar, then pour some white wine vinegar and a drizzle of olive oil. Gently toss everything together so the cucumber slices are evenly coated.
Once mixed, cover the bowl and place it in the fridge for about an hour. This gives the cucumbers time to chill and soak in that lightly sweet, tangy brine. This is how we get that crisp cucumber crunch, which makes this salad so refreshing.
2. Marinate the Fresh Mozzarella Cheese
Now, let’s prep the cheese. If you’re using mozzarella pearls, you can use them as-is. If you have larger mozzarella balls, slice them into bite-sized pieces using a small knife. Clean cuts help them hold their shape while still soaking up the flavor.
Place the cheese in another small bowl. Add a good drizzle of olive oil and a splash of white wine vinegar. Stir in some finely minced garlic and a small handful of freshly chopped herbs, such as basil and parsley. Add a few cracks of black pepper on top, and gently stir everything together.
Let this bowl rest at room temperature for at least an hour. Keeping it out of the fridge allows the cheese to soften and absorb all the garlicky, herb-packed goodness. Cold mozzarella won’t soak up flavor as well and can stay too firm.
3. Prep the Tomatoes and Onion
While the cucumbers chill and the cheese marinate, you can prepare the tomatoes and onion.
Start by rinsing your fresh tomatoes. Cherry, grape, or heirloom varieties all work beautifully here. Depending on their size, slice them into halves or thin rounds. If you’re working with larger tomatoes, aim for thin, clean slices that will lay nicely on a plate. Set them aside—we’ll be layering the salad directly onto a serving plate rather than tossing it in a bowl.
Next, dice your white onion very finely. This gives the salad the right amount of bite and texture without overpowering. A sharp knife and a few extra moments here go a long way toward making each bite balanced and flavorful.
4. Bring the Salad Together
It’s time to build your cucumber tomato salad with marinated bocconcini.
Start by laying your sliced tomatoes in a single, slightly overlapping layer on a large plate or shallow platter. This forms the colorful, juicy foundation of your salad.
Next, sprinkle the finely diced white onion evenly over the tomatoes. This adds brightness and a gentle bite to each forkful, as a flavorful contrast to the creamy cheese and crisp cucumbers.
Now, take the chilled pickled cucumbers from the fridge and spoon them over the tomato and onion base. Try to scatter them evenly without covering everything up—you want to see all the layers.
Then, gently place the marinated mozzarella across the salad. Use a spoon to help distribute the cheese evenly. Don’t forget to drizzle a little of that herby olive oil and garlic marinade from the bowl over everything. It’s packed with flavor and ties the whole dish together.
Finish your cucumber tomato salad with marinated bocconcini with a generous sprinkle of fresh herbs — basil, dill, parsley, or a mix of all three — and a few grinds of black pepper.
Ingredients
Quick-Pickled Cucumbers
Persian cucumbers – These smaller, thinner-skinned cucumbers stay crisp after pickling and don’t need to be peeled. Perfect for fresh summer salads.
White wine vinegar – Adds a gentle tang that balances sweetness without overpowering the delicate cucumber flavor.
Salt – Helps draw out moisture from the cucumbers and deepens the flavor during pickling.
Sugar – Adds just enough sweetness to balance the acidity and salt.
Olive oil – Rounds everything with a smooth, rich finish that helps carry the herbs and vinegar.
For the Marinated Mozzarella
Mozzarella pearls or balls—Mild and creamy, they soak up the marinade beautifully and bring a rich, soft bite to the salad.
White wine vinegar – Lifts the flavor of the cheese without being harsh, keeping things fresh and bright.
Olive oil – Adds richness and allows the herbs and garlic to cling to the cheese.
Fresh Garlic – Infuses the cheese with a savory flavor, adding depth to the marinade.
Fresh basil and parsley – These herbs bring color and a fresh, garden-bright flavor that complements the cheese and balances the tomatoes.
Cracked black pepper – Adds a little heat and depth right at the end.
For the Tomato Base
Fresh tomatoes (cherry, grape, beefsteak, or Early Girl)—Juicy and sweet, these tomatoes make up the base of the salad and bring color and bold flavor. Use whatever ripe tomatoes you have—even regular grocery store beefsteak or homegrown Early Girls work beautifully. Just make sure they’re at room temperature to get the best taste.
White onion– Offers a clean, sharp bite that cuts through the cheese’s creaminess and the olive oil’s richness.
Capers—These little briny bursts add a salty, tangy contrast to the richness of the cheese and olive oil, tying the whole salad together with a Mediterranean flair.
Substitutions And Add-Ins For This Fresh Vegetable Salad.
Quick-Pickled Cucumbers
Persian cucumbers – English cucumber works well, too — remove the seeds for the best texture.
White wine vinegar – Lemon juice or apple cider vinegar will do in a pinch
Salt – Sea salt, kosher salt, or pickling salt all work here.
Sugar – Remains-
Olive oil – Avocado oil is a mild-tasting swap.
Marinated Mozzarella
Mozzarella pearls or balls –Slice larger fresh mozzarella into bite-sized pieces.
White wine vinegar – Lemon juice gives a fresh twist and works well with herbs.
Olive oil —Mild extra virgin olive oil is ideal, but light-tasting oils like avocado can also work.
Fresh garlic –Garlic powder in a pinch, though fresh is much better here
Fresh basil and parsley –The basil should remain, but you can skip the parsley
Cracked black pepper – Try pink peppercorns for a milder, fruity twist.
Tomato Base
Fresh tomatoes (cherry, grape, beefsteak, or Early Girl): Any in-season tomato will work—make sure it’s ripe and stored at room temperature for the best flavor.
White onion – Shallot or sweet onion for a milder flavor.
Capers—If capers aren’t available, Chopped green olives can give a similar salty punch. Alternatively, pickled nasturtium seeds or buds bring a similar salty bite with a peppery, floral twist—perfect if you’ve been preserving garden harvests.
Expert Tips, Serving And Storing Suggestions For this Tomato Cucumber Salad.
Tip #1: Room temperature brings out the best in tomatoes. Chilling tomatoes in the fridge dulls their flavor and changes their texture. Keep them on the counter and slice them just before serving for the juiciest, most flavorful results.
Tip #2: Let the cheese marinate at room temperature. Marinated mozzarella needs time—and warmth—to absorb all those herby, garlicky flavors. If it’s too cold, the oil firms up, and the flavor won’t penetrate as well. Give it at least an hour on the counter.
Tip #3: Take your time with slicing and layering. This isn’t a tossed-together salad. Clean cuts and thoughtful layers make each bite balanced and beautiful. Slicing the tomatoes evenly and finely dicing the onion makes a big difference in the result.
This is the perfect side dish for summer meals, picnics, or simple dinners with fresh vegetables and crusty bread. It’s best made in late spring through early fall when tomatoes and herbs are in season. Next time you need something bright and flavorful, this salad delivers every time.
This salad stays well in the fridge for 2–3 days in an airtight container. The flavors continue to develop, but the tomatoes may soften and release some liquid — give everything a gentle stir before serving again. For the best texture, enjoy within the first day or two.
Did you try this cucumber tomato salad with marinated bocconcini? I’d love to hear what you thought! Please leave a comment and give it a star rating below—your feedback means so much and helps others enjoy it, too.
Cucumber Tomato Salad with Marinated Bocconcini
Equipment
- Serving Plate
- Small Bowls
- Paring Knife
- Cutting board
- Tablespoon
Ingredients
Pickled Cucumbers
- 1 Tsp Salt
- 1 Tsp White Sugar
- 2 Lrg Persian Cucumbers (Baby Cucumbers) Sliced Thin
- ⅓ Cup White Wine Vinegar
- ⅔ Cup Olive Oil
Marinated Fresh Mozzarella
- 1 Cup Fresh Mozzarella Cocktail Bocconcini
- ⅓ Cup Olive Oil
- 3 Tbsp White Vinegar
- 2 Tbsp Basil Fresh Torn
- 3 Tbsp Flat Leaf Parsley Torn
- 1 Tsp Black Pepper Freshly Cracked
- 1 Lrg Clove Of Garlic Minced
The Salad's Other Ingredients
- 6 Lrg Tomatoes Firm Sliced Thin
- ½ Cup White Onion Diced Fine
- 3 Tbsp Capers
- Fresh Dill Ripped * Amount to taste
- Basil Ripped * Amount to taste
- Parsley Ripped * Amount to taste
Instructions
The Pickled Cucumbers
- Wash and slice Persian cucumbers thinly and add to a small bowl.2 Lrg Persian Cucumbers
- Measure the oil and vinegar and add to the bowl with cucumber.⅓ Cup White Wine Vinegar, ⅔ Cup Olive Oil
- Sprinkle with salt and sugar, stir, chill for minimum one hour.1 Tsp Salt, 1 Tsp White Sugar
The Marinated Bocconcini (Fresh Mozzarella)
- Drain whey off cheese remove from container slice thinly on cutting board.1 Cup Fresh Mozzarella
- Add cheese to bowl with oil and the vinegar.⅓ Cup Olive Oil, 3 Tbsp White Vinegar
- Crack/crush black pepper and add with the herbs diced/chopped finely.2 Tbsp Basil, 1 Tsp Black Pepper, 3 Tbsp Flat Leaf Parsley
- Lastly peel the fresh garlic and mince fine add to cheese.1 Lrg Clove Of Garlic
- Let marinate on the counter for a minimum of one hour.
Layering Salad
- The base will be the sliced tomatoes. Sprinkle with diced white onion.6 Lrg Tomatoes, ½ Cup White Onion
- Add some torn fresh herbs.Parsley, Basil
- Spoon some marinated cheese and pickle slices over the top.
- Add more torn herbs and the capers.3 Tbsp Capers
- Finish with a drizzle of the oil from the cheese for a more garlic based finish. Or drizzle with pickle juice for a more vinegary based finish. Or blend and add just enough to make flavorful. (4tbsps)
