Ingredients
- 1 cucumber, peeled, fork-scored, and thinly sliced, then diced
- 1 ½ cups cherry tomatoes, cut into quarters
- 8 oz fresh mozzarella, cut into bite-sized pieces
- ½ large red onion, chopped into small pieces
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- Pinch of salt
- Pinch of pepper
- Optional: fresh basil leaves for garnish
Instructions
- In a small bowl, mix together the olive oil, balsamic vinegar, dried oregano, dried basil, salt, and pepper. Stir until well combined and set aside to let the flavors meld.
- Peel the cucumber and use a fork to scrape the skin up and down to create a textured surface. Slice the cucumber thinly and dice it into small pieces. Place in a medium-sized bowl.
- Quarter the cherry tomatoes and add them to the bowl with the diced cucumber. Thinly slice and dice the red onion and add it to the bowl.
- Slice the mozzarella into bite-sized pieces or use mini mozzarella balls (ciliegine). Add to the bowl with the vegetables and toss everything together.
- Pour the prepared marinade over the vegetables and mozzarella. Toss gently to ensure even coating. Let the salad sit for 10 minutes to allow the flavors to develop.
- Garnish with fresh basil leaves if desired and serve immediately or chill until ready to serve.
Notes
- This salad is best enjoyed fresh, but it can be made ahead and chilled in the refrigerator for up to 2 hours.
- Feel free to add a drizzle of extra balsamic glaze before serving for added sweetness.
- Prep Time: 10-15 minutes
- Cook Time: undefined
- Category: Salads, Sides, Healthy Meals
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
