Ingredients
- 2 large cucumbers, sliced
- 2 cups ripe tomatoes, chopped or halved
- 1 cup fresh mozzarella balls, halved
- 3 tablespoons high-quality extra virgin olive oil
- 1 tablespoon fresh lemon juice or balsamic vinegar
- Fresh basil leaves, torn
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Prepare the ingredients: Start by washing your veggies. Slice the cucumbers thinly; leave the skin on for added crunch. For tomatoes, chop or halve them based on their size. If using larger tomatoes, remove the seeds for less moisture.
- Chop the mozzarella: Cut fresh mozzarella into bite-sized pieces. If using cherry or bocconcini, you can keep them whole for convenience.
- Mix the salad: In a large bowl, combine the chopped cucumbers, tomatoes, and mozzarella.
- Dress the salad: Drizzle the olive oil over the salad, followed by the lemon juice or balsamic vinegar. Season with sea salt and freshly cracked black pepper to taste.
- Add fresh herbs: Tear freshly washed basil leaves and sprinkle them on top.
- Toss and serve: Gently toss everything together, making sure the ingredients are well-coated without mashing them. Enjoy immediately, or let it chill for a bit in the refrigerator to allow the flavors to meld.
Notes
If preparing in advance, keep the dressing separate until just before serving to maintain the crispness of the vegetables.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Italian
- Diet: Vegetarian