Tomato Cucumber Mozzarella Salad

Classic Tomato Cucumber Mozzarella Salad

This refreshing salad is a perfect summer side dish, light lunch, or appetizer.

Ingredients:

• 2-3 medium tomatoes, sliced
• 1 English cucumber, quartered and thinly sliced
• 8 ounces fresh mozzarella cheese, cubed or pearls
• 1/4 cup chopped fresh basil
• For the dressing:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon dried oregano
  • Pinch of salt and freshly cracked black pepper

Cooking Guide:

1. In a large bowl, combine the sliced tomatoes, cucumber, and fresh basil.
2. In a separate small bowl, whisk together the olive oil, balsamic vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat all ingredients.
4. Just before serving, add the cubed mozzarella cheese and toss again.

Tips:

• For a more flavorful salad, use a variety of heirloom tomatoes with different colors and textures.
• If you don’t have fresh basil, you can substitute with chopped fresh parsley or a pinch of dried basil.
• Want to add a bit more substance? Cook some small pasta shells (like orecchiette) and toss them in with the salad for a well-rounded meal.
• For a richer flavor, drizzle the salad with a high-quality balsamic glaze instead of the dressing. You can find balsamic glaze at most grocery stores, or you can easily make your own by simmering balsamic vinegar in a saucepan until it thickens.
• Leftovers can be stored in the refrigerator for up to a day, but be aware that the cucumber and tomatoes will release more moisture, making the salad a bit soggier.