Description
A refreshing and vibrant salad combining crisp cucumbers, sweet tomatoes, creamy mozzarella, and a tangy drizzle of balsamic glaze, perfect for hot days and gatherings.
Ingredients
Fresh Ingredients
- 2 cucumbers English or Persian cucumbers (For thin skins and minimal seeds)
- 2 cups cherry or grape tomatoes (Or small heirloom for sweetness and less juice)
- 8 oz fresh mozzarella pearls (Small bocconcini can be used for easy bite-size pieces)
- 1 handful fresh basil leaves (Torn by hand for tenderness and aroma)
Dressing and Seasoning
- 3 tbsp extra virgin olive oil (The good stuff that smells fruity and clean)
- 2 tbsp balsamic glaze (Store-bought or homemade for shiny, tangy finish)
- to taste sea salt
- to taste freshly cracked black pepper
Instructions
Preparation
- Slice cucumbers into half moons or coins. If using garden cucumbers, peel and de-seed first, then pat dry.
- Halve cherry or grape tomatoes. If they are very juicy, set them on a paper towel for two minutes.
- Drain mozzarella pearls and pat dry to help the dressing cling to the cheese.
Assembly
- In a mixing bowl, toss cucumbers, tomatoes, and mozzarella with a pinch of salt and pepper.
- Add torn basil leaves, using about a handful for a big bowl.
- Drizzle with extra virgin olive oil until lightly glossy.
- Finish with a zigzag of balsamic glaze. Taste and add more if needed.
- Taste and adjust salt, pepper, and basil as necessary.
- Serve cold or at cool room temperature.
Notes
Tip: Lightly salt cucumbers and wait five minutes before blotting to retain crunch and flavor balance.
- Prep Time: 15 minutes
- Category: Appetizer, Salad
- Cuisine: Italian