Ingredients
- Cucumber, thinly sliced: 1 large
- Fresh mozzarella balls (bocconcini), halved: 8 ounces
- Cherry tomatoes, halved: 1 pint
- Fresh basil leaves: 1/2 cup
- Extra virgin olive oil: 3 tablespoons
- Balsamic glaze: 2 tablespoons
- Sea salt: 1/4 teaspoon
- Black pepper, freshly ground: 1/4 teaspoon
Instructions
- Step 1: Arrange cucumber slices on a serving platter in a single layer.
- Step 2: Distribute the halved mozzarella balls and cherry tomato halves evenly over the cucumber slices.
- Step 3: Tuck fresh basil leaves among the cucumber, mozzarella, and tomatoes.
- Step 4: Drizzle the salad with extra virgin olive oil and balsamic glaze.
- Step 5: Sprinkle with sea salt and freshly ground black pepper.
Notes
- To prevent the cucumber from becoming soggy, dress the salad just before serving.
- Store leftovers in an airtight container in the refrigerator, but be aware the cucumber's texture may change slightly.
- This salad makes a refreshing side dish with grilled chicken or fish.
- For extra flavor, lightly marinate the mozzarella balls in olive oil, salt, and pepper for 15 minutes before assembling the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American