Description
A light and refreshing salad featuring crisp cucumbers, fresh mozzarella, and juicy tomatoes, drizzled with a balsamic dressing.
Ingredients
- 2 large English cucumbers, thinly sliced
- 2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella, torn or sliced
- 1/2 cup fresh basil leaves, torn
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon aged balsamic vinegar
- 1 teaspoon honey or maple syrup (optional)
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
Instructions
- Prep the veggies: Wash and thinly slice the cucumbers. Halve the cherry tomatoes and pat them dry so the dressing clings.
- Prepare the cheese: Tear or slice the fresh mozzarella into bite-sized pieces.
- Assemble on a platter: Arrange cucumber rounds in overlapping layers, scatter tomatoes and mozzarella evenly, and tuck basil leaves between layers.
- Make the dressing: Whisk together olive oil, balsamic vinegar, honey (if using), salt, and pepper in a small bowl.
- Dress and finish: Drizzle the dressing over the assembled salad. Sprinkle red pepper flakes for a gentle warmth and a final crack of black pepper.
- Rest briefly: Let the salad sit for 5–10 minutes before serving so the flavors meld but the cucumber keeps its crunch.
Notes
For a creamier contrast, pair this salad with a creamy corn cucumber salad. It’s best served fresh within a few hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian