Healthy Egg, Corn, Cucumber, Tomato & Mozzarella Salad

This Healthy Egg, Corn, Cucumber, Tomato & Mozzarella Salad is fresh, colorful, creamy, and packed with protein and vegetables. Hard-boiled eggs and mozzarella add satisfying protein, while sweet corn, juicy tomatoes, and crisp cucumber provide plenty of texture and freshness. Tossed with a simple lemon dressing, it’s perfect for a light lunch, side dish, or quick summer meal.

Ingredients

For the Salad

• 4 large eggs
• 1 cup sweet corn, cooked and cooled
• 1 large cucumber, diced
• 2 medium tomatoes, diced
• 1 cup mozzarella balls or cubed fresh mozzarella
• ¼ small red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped, optional
• Salt, to taste
• ½ teaspoon black pepper

For the Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Directions

1. Boil the Eggs

Place the eggs in a saucepan and cover them with cold water.

Bring the water to a boil over medium-high heat.

Once boiling, reduce the heat slightly and cook for 9–11 minutes.

Transfer the eggs immediately to a bowl of ice water and let them cool for about 5 minutes.

Peel and slice or roughly chop the eggs.

2. Prepare the Vegetables

Wash the cucumber and tomatoes thoroughly.

Dice the cucumber and tomatoes into bite-sized pieces.

If the cucumber releases a lot of water, pat the pieces dry with a paper towel.

Thinly slice the red onion.

3. Prepare the Corn

If using canned corn, drain and rinse it well.

If using frozen corn, thaw and drain it completely.

Freshly cooked corn can also be used.

Allow the corn to cool before adding it to the salad.

4. Prepare the Dressing

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and black pepper.

Continue whisking until the dressing is well combined.

5. Assemble the Salad

Add the cucumber, tomatoes, corn, red onion, mozzarella, parsley, and basil to a large bowl.

Gently toss everything together.

Add the chopped or sliced eggs on top.

6. Add the Dressing

Pour the dressing over the salad.

Gently toss once more, being careful not to break up the eggs or mozzarella too much.

Taste and adjust the salt and pepper if needed.

7. Chill and Serve

For the best flavor, refrigerate the salad for 15–20 minutes before serving.

Serve chilled or at room temperature.

Tips for the Best Salad

Use ripe tomatoes: They provide the best sweetness and juiciness.

Don’t overcook the eggs: An ice bath immediately after boiling makes them easier to peel and helps prevent a gray ring around the yolk.

Drain the corn well: Excess liquid can make the dressing watery.

Use fresh mozzarella: Mini mozzarella balls make the salad especially creamy and attractive.

Dress just before serving: This keeps the vegetables crisp.

Easy Variations

Avocado Egg Salad

Add 1 diced avocado for extra creaminess and healthy fats.

Mediterranean Version

Add Kalamata olives, feta cheese, parsley, and a little oregano.

Higher-Protein Version

Add grilled chicken, tuna, chickpeas, or extra eggs.

Spicy Version

Add sliced jalapeño, red pepper flakes, or a drizzle of hot sauce.

Creamy Version

Replace the olive oil dressing with a mixture of Greek yogurt, lemon juice, garlic, and herbs.

Make-Ahead Instructions

The vegetables, eggs, mozzarella, and dressing can be prepared separately several hours ahead.

For the freshest texture, keep the dressing separate and combine everything shortly before serving.

If preparing the complete salad in advance, refrigerate it in an airtight container and consume it within 1–2 days.

Storage

Store leftovers in the refrigerator in an airtight container.

Because tomatoes and cucumbers release water over time, the salad is best enjoyed fresh.

What to Serve With It

This salad works beautifully with:

• Grilled chicken
• Grilled fish
• Roasted vegetables
• Garlic bread
• Whole-grain bread
• Grilled steak
• Soup
• Baked potatoes

Recipe at a Glance

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 15 minutes
Total Time: About 40 minutes
Servings: 4
Category: Salad / Lunch / Side Dish
Cuisine: Mediterranean-inspired
Method: No-Bake

This Healthy Egg, Corn, Cucumber, Tomato & Mozzarella Salad is a simple combination of fresh vegetables, creamy mozzarella, and protein-rich eggs with a bright lemon dressing. It’s quick, satisfying, and perfect for an easy nutritious meal.