Tuna, Cucumber and Mozzarella Salad

This tuna, cucumber and mozzarella salad gives canned tuna fish a fresh new look (and tasting experience!). It’s super simple in nature, but a light and refreshing meal you’ll find yourself making repeatedly.

Tuna, cucumber, mozzarella salad in a bowl

My most recent trip back to Italy reminded me just how much my body craves fresh and healthy meals that aren’t overly complicated. Like this simple tuna, cucumber, and mozzarella salad that I enjoyed in Cinque Terre. Not only was it delicious, but it introduced me to a new way to include tuna into salads (since I make my classic tuna salad quite often).

It’s layers of leafy greens, flaked tuna, fresh mozzarella, crisp cucumber, shallots – you get the gist. But the best part about recreating this at home is that there’s no cooking involved. Just simple ingredients in their natural state, tossed together to make the best summer salad ever!

Ingredients for tuna, cucumber, mozzarella salad

What Else is in This Tuna, Cucumber and Mozzarella Salad?

Based on the ingredients in this salad, it almost seems like something I would make in a summer meal prep! There’s a good balance of protein, healthy fats, and loads of veggies, which makes it a great meal to serve from breakfast to dinner.

  • Spring Mix: I remade this salad with a spring mix base (which offers a variety of green textures). But you can use any leafy greens you enjoy eating in a salad.
  • Tuna: I’m using canned albacore tuna for ease. But, you can also bake tuna steaks and flake them!
  • Mozzarella: Bocconcini mozzarella balls make for easy slicing and bite sized pieces.
  • Cucumber: Just half an English cucumber is needed! Alternatively, you could also use Persian cucumbers.
  • Shallot: There was no onion in the original salad, but I think thinly sliced shallot adds a necessary punch of flavor. You could also dice or slice a little bit of red onion.
  • Corn: You can use canned, frozen, or fresh sweet corn. Just thaw and drain the corn if it’s frozen or canned. You could also use fresh corn on the cob for a smokier flavor.
  • Lemon Vinaigrette: My homemade lemon vinaigrette can’t be beat with how easy it is to make. Plus, it’ll just add to the whole “fresh” idea of this meal.

Find the printable recipe with measurements below.

An Easy Salad That Can be Tossed Together in Minutes!

Good news – this tuna, cucumber, and mozzarella salad requires minimal amounts of prep work. Just slice up a few ingredients, mix up a lemon vinaigrette, and you’re ready to toss!

  • Slice it up. Thinly slice the mozzarella balls, cucumber, and shallot.
  • Stir it all together. In a large bowl, add the spring mix and top with all of the ingredients. Drizzle the vinaigrette and toss it all together.
A close up of a tuna, cucumber, and mozzarella salad

Storage Tips

If you plan to save some of this salad for later, keep the dressing off. And then add the dressing right before serving. That way it doesn’t get soggy over time. Store the salad in an airtight container in the fridge for 3 to 4 days. Meanwhile, the lemon vinaigrette will last on its own for up to one week in the fridge.

Recipes That Make Salads Enjoyable Again

I know, it can get overwhelming when building the perfect salad. But all you need to do is combine your favorite greens, proteins, and a few other fun textures to keep each bite exciting.

Below are just a few favorites, but you can also check out my entire list of salad recipes for more inspo!

Experience a bite of Italy with this tuna, cucumber, and mozzarella salad . With a glass of Aperol spritz of course. Once you make it, let me know what you think in a comment below. I’d love to hear your thoughts!

A large white bowl of tuna, cucumber, and mozzarella salad

Tuna, Cucumber and Mozzarella Salad

5 from 3 votes
Prep Time: 10 mins
Total Time: 10 mins
Servings: 4 servings
Author: Lisa Bryan
This tuna, cucumber and mozzarella salad is super simple in nature, but a light and refreshing meal you'll find yourself making repeatedly.

Ingredients

  • 4 cups lettuce spring mix
  • 1 (5-ounce) can tuna, drained
  • 4 Bocconcini mozzarella balls
  • ½ English Cucumber
  • 1 small shallot
  • cup sweet corn, cooked and chilled
  • ½ recipe lemon vinaigrette

Instructions 

  • Slice. Thinly slice the mozzarella balls, cucumber, and shallot.
    Slicing cucumber, shallot, and mozzarella for a tuna salad
  • Toss. In a large bowl, add the lettuce and top with the tuna, mozzarella, cucumber, shallot, and corn. Drizzle with the lemon vinaigrette and stir to combine.
    A bowl of tuna, cucumber, and mozzarella salad

Lisa’s Tips

  • I love to use the brand Wild Planet for canned albacore tuna. 

Nutrition

Calories: 144kcal, Carbohydrates: 9g, Protein: 14g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.2g, Cholesterol: 23mg, Sodium: 110mg, Potassium: 263mg, Fiber: 1g, Sugar: 2g, Vitamin A: 582IU, Vitamin C: 12mg, Calcium: 121mg, Iron: 1mg
Course: Salad
Cuisine: American
Keyword: Cucumber Salad, tuna salad
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10 comments on “Tuna, Cucumber and Mozzarella Salad”

  1. WOW! I was pleasantly surprised by this recipe. I didn’t expect to like it this much. It turned to be very fresh and not heavy at all (I don’t know why I expected it to be a bit heavy).
    Thank you a lot for this recipe! I made it the first time last week and today I made it again.
    I can’t wait to try even more recipes!!!5 stars

    • Glad you’re loving this tuna salad Denisa! It also came as a surprise to me when I had this in Italy :)

  2. Salad came out great!  As a supermarket hack I used the pearl sized mozzarella balls.  5 stars

  3. Sounds delish! I want to make this.  What could I substitute for the corn.  I have a hard time tummy wise with corn.  

  4. I was looking for something fresh and light to make for lunch at work next week and saw this recipe. I had all the ingredients on hand and decided to make it. I did cut everything a little smaller and since I prefer creamer dressing I made the Tahini Lemon Vinaigrette, which I didn’t add to the whole bowl, as I didn’t want to make the lettuce soggy, since I plan to eat this dish during the week. However, I did try it for lunch today and it was delicious. This was so, light, refreshing and fullfilling. Another great recipe.5 stars

  5. The 144 cal is per serving or for the entire 4 servings?

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