Description
A refreshing salad combining juicy cucumbers, ripe tomatoes, fresh mozzarella, basil, and a zippy balsamic dressing, perfect for summer gatherings.
Ingredients
Scale
- 2 large firm cucumbers, sliced into 1/4-inch rounds or half-moons
- 2–3 ripe tomatoes, thickly sliced
- 8 oz fresh mozzarella, torn or sliced into bite-sized pieces
- 1 cup fresh basil leaves, roughly torn
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar (or more to taste)
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes or a drizzle of honey for contrast
Instructions
- Wash and slice the cucumbers and tomatoes. Pat them dry with a paper towel to remove excess moisture.
- Arrange cucumber and tomato slices on a large platter, alternating like little edible coins. Tuck the mozzarella pieces between the slices.
- Scatter torn basil over the top for a colorful presentation.
- Whisk olive oil, balsamic vinegar, salt, and pepper in a small bowl. Adjust the seasoning to taste.
- Drizzle the dressing over the salad right before serving to prevent the cucumbers from releasing water.
Notes
For best flavor, dress the salad at the table to avoid sogginess. You can also add extras like grilled chicken or crumbled feta for variations.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg