Description
A quick and fresh salad that combines cucumber, cherry tomatoes, mozzarella, avocado, and basil, perfect for busy nights.
Ingredients
Salad Ingredients
- 1/2 pieces English cucumber (cut into quarters lengthwise and sliced) (Use a serrated knife for cleaner cuts.)
- 3 cups halved cherry tomatoes (Choose ripe tomatoes; avoid over-ripe to prevent sogginess.)
- 8 oz fresh mozzarella balls (or 1 cup diced fresh mozzarella) (Fresh mozzarella preferred for best texture.)
- 1 large diced avocado (Leave the avocado a little firm for better texture.)
- 1/3 cup chopped basil leaves (Tear basil for a rustic presentation.)
Dressing Ingredients
- 3 tablespoons extra virgin olive oil (Use a good quality olive oil.)
- 1 tablespoon balsamic vinegar (Can substitute with red wine vinegar for a sharper flavor.)
- 1 clove garlic (peeled and either pressed or grated) (Essential for brightening flavors; adjust to taste.)
- 1/2 teaspoon fine sea salt (Adjust to taste after tossing.)
- 1/4 teaspoon freshly ground black pepper (Adds seasoning; adjust to taste.)
Instructions
Preparation
- Begin by placing the sliced cucumber, halved cherry tomatoes, mozzarella balls, diced avocado, and fresh basil leaves into a serving bowl. Arrange nicely for presentation.
- In a separate bowl, whisk together the olive oil, balsamic vinegar, minced garlic, sea salt, and pepper until emulsified.
- Just before serving, drizzle the dressing over the salad and gently toss to coat all ingredients evenly.
Notes
Leftovers can be stored in an airtight container in the fridge for 1-2 days. Avoid freezing, as cucumbers and avocado do not thaw well. Serve the salad with grilled fish or roast chicken. For a heartier dish, consider adding white beans or farro.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Italian, Mediterranean