Ingredients
Vegetables
- 1 English cucumber
- 2 cups grape tomatoes
Dairy
- 8 ounces fresh mozzarella pearls, drained
Herbs
- 1/3 cup fresh chopped basil
Dressing
- 1/3 cup balsamic vinaigrette
Instructions
- Prepare the cucumber: Slice the cucumber in half lengthwise, then slice each half in half lengthwise again. Chop all the slices into bite-sized pieces to ensure the salad is easy to eat.
- Combine main ingredients: In a medium mixing bowl, combine the chopped cucumber, fresh mozzarella pearls, and grape tomatoes, mixing them gently to distribute evenly.
- Add basil and dressing: Add the freshly chopped basil and pour the balsamic vinaigrette over the salad. Stir gently to coat all ingredients without breaking up the mozzarella pearls.
- Serve or chill: Serve the salad immediately for the freshest taste or refrigerate it until ready to serve, allowing the flavors to meld.
Notes
- Use English cucumber for fewer seeds and a tender skin, making it ideal for salads.
- Drain mozzarella pearls well to avoid watering down the salad.
- Freshly chopped basil enhances flavor but can be substituted with dried basil if fresh is unavailable.
- Adjust balsamic vinaigrette quantity to taste depending on desired acidity and sweetness.
- This salad is best served fresh but can be refrigerated for up to 4 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
