Tomato Cucumber Salad

Tomato Cucumber Salad
  • Yield: 4 Servings
  • Prep Time: N/A
  • Cook Time: N/A
  • Put a nutty spin on the classic tomato cucumber salad recipe by adding the unique flavors of toasted pine nuts and fresh mozzarella! 


  • 1/4 cup Fisher® Chef’s Naturals Pine Nuts, toasted
  • 3-4 large Roma tomatoes, sliced
  • 1 medium cucumber, peeled and sliced
  • 4 ounces bocconcini (mini mozzarella balls), drained & halved
  • 4 ounces Kalamata olives, sliced lengthwise
  • 2 tablespoons fresh basil leaves, thinly sliced
  • For food safety, gently rub produce under cold running water.
  • Dressing:

  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup extra-virgin olive oil


  1. Place pine nuts in a dry skillet over medium-low heat, tossing frequently until lightly toasted (about 3-5 minutes or until golden brown and fragrant). Set aside.
  2. For dressing, in small bowl whisk balsamic vinegar, Italian seasoning, salt and pepper. Gradually whisk in oil, mixing until well blended; set aside.
  3. Layer tomatoes, cucumber and mozzarella across the plate. Sprinkle toasted pine nuts, olives and basil over layered salad.
  4. Drizzle salad dressing; serve immediately.

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