Description
A vibrant Mediterranean salad combining cucumber, cherry tomatoes, mozzarella, and basil. This no-cook dish layers crisp textures and fresh flavors, perfect for summer gatherings. Drizzled with olive oil and balsamic glaze for a refined finish.
Ingredients
1 medium cucumber, sliced into 1/4” rounds
1 pint cherry tomatoes, halved
6 oz buffalo mozzarella, cubed or left whole
1 cup fresh basil leaves (whole for garnish)
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze
Instructions
Wash and dry cucumber, slicing into 1/4-inch rounds. Halve cherry tomatoes to release juice.
In a large bowl, layer cucumber slices to form a bed. Add mozzarella cubes on top for texture contrast.
Top with halved cherry tomatoes. Arrange basil leaves over the mixture for visual appeal.
Drizzle olive oil evenly across the salad. Spoon balsamic glaze in patterns for balanced flavor.
Notes
Chill all ingredients beforehand to maximize freshness.
Use English cucumbers for thinner skins and fewer seeds.
Add lemon wedges for extra acidity if desired.
Marinate mozzarella in olive oil for 30 minutes prior to enhance flavor.
Avoid overloading tomatoes—use extra cucumbers instead.
Check mozzarella for salt content to avoid briny taste.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3.5g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg