Description
A refreshing salad combining crisp cucumbers with creamy mozzarella, perfect for summer picnics and barbecues.
Ingredients
Scale
- 2 medium fresh cucumbers, sliced
- 1 cup mozzarella balls (bocconcini or ciliegine)
- 1 cup cherry tomatoes, halved
- 1/4 medium red onion, thinly sliced
- 1/4 cup fresh basil, torn or chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Wash the cucumbers and cherry tomatoes thoroughly. Slice the cucumbers into thin rounds and halve the cherry tomatoes. Thinly slice the red onion and set aside.
- In a large mixing bowl, add the sliced cucumbers, mozzarella balls, halved cherry tomatoes, and red onion. Gently toss the ingredients together to combine.
- In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper to taste. Drizzle the dressing over the salad mixture.
- Gently toss the salad again to ensure all the ingredients are evenly coated with the dressing. Be careful not to break the mozzarella balls.
- Add the torn or chopped fresh basil to the salad. Give it one last gentle toss to incorporate the basil without bruising it.
- Transfer the salad to a serving platter or bowl. You can serve it immediately or let it sit for about 10 minutes to allow the flavors to meld.
Notes
- Store leftovers in an airtight container in the refrigerator and consume within two days.
- This salad is best served chilled.
- For added flavor, let the salad sit for about 10 minutes after mixing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Cucumber, Mozzarella, Salad, Summer, Refreshing, Italian