Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Cucumber Mozzarella Salad

Email Cucumber Mozzarella Salad

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Cucumber Mozzarella Salad

Active Time: 5 minutes   |   Total Time: 5 minutes   |   Serves 4  |  Gluten Free

  • 1 hothouse cucumber
  • 8 ounces fresh mozzarella
  • 1 jalapeño
  • 12 small basil leaves
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Flaky sea salt to taste

​Thinly slice the cucumber into rounds. Spread them on a small platter or plate. Slice the mozzarella into thin rounds then cut them in half. Tuck them in among the cucumber. Thinly slice the jalapeño and scatter over the top. Scatter the basil leaves. Drizzle with the oil and lemon juice and sprinkle with salt to taste.

This recipe was printed from:

Do it Step-by-step

Dscf4519 Dscf4521 Dscf4523 Dscf4539-2


This Goes Well With...

Want Something Else?