Tomatoes, Cucumbers, and Mozzarella Cheese

Summer salads are the best. Fresh produce picked in your own garden adds scrumptious taste to any salad, including this one which uses tomatoes, cucumbers, and herbs you can grow yourself.
(Update 2017) I used to eat a lot of cheese, but not so much these days. It does not fit in with the Paleo lifestyle I’m trying to create for myself, but that isn’t to say I will never have cheese again. Once-in-a-while, I’ll have some in a salad or something, but not every day, week, or even month.


10 cherry tomatoes

small cucumber

½ to ¾ cup chunks of mozzarella cheese

extra virgin olive oil



  1. Rinse the produce and they fresh herbs. Pat dry with a dish towel.

  2. Cut the cherry tomatoes in half and place in a bowl.

  3. Chop the cucumber into bite size pieces, disposing of the ends.

  4. Add cheese chunks and mix with the produce.

  5. Drizzle extra virgin olive oil over the salad, and sprinkle with diced mint and basil to taste. Mix and serve.


  • Mozzarella is not exactly a hard cheese, but can still be found in block form. Simply cut into bite size pieces.

  • If block cheese is not available, it is okay to use shredded.

 Serving Suggestions

  • Serve with soup.

  • This dish goes well with a meal of meat and potatoes.

2 thoughts on “Tomatoes, Cucumbers, and Mozzarella Cheese

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