Description
A refreshing and vibrant summer salad made with crisp cucumbers, juicy tomatoes, creamy mozzarella, and fragrant basil. This simple dish comes together quickly and highlights the natural flavors of fresh ingredients, making it perfect for warm days, picnics, and light meals.
Ingredients
2 large cucumbers (about 500 g), sliced into rounds
2 cups cherry tomatoes (about 300 g), halved
1 cup fresh mozzarella balls (about 150 g)
¼ cup fresh basil leaves (about 6 g), torn
3 tablespoons extra virgin olive oil (45 ml)
1 tablespoon fresh lemon juice (15 ml)
½ teaspoon sea salt (3 g)
¼ teaspoon black pepper (1 g)
1 teaspoon lemon zest (optional, about 2 g)
¼ teaspoon dried oregano (optional, about 1 g)
Instructions
Wash the cucumbers thoroughly and slice them into rounds about ¼ inch (6 mm) thick. Place them in a large mixing bowl.
Cut the cherry tomatoes in half and add them to the bowl with the cucumbers.
Add the fresh mozzarella balls. If using large mozzarella pieces, cut them into bite-sized cubes.
Tear the basil leaves and sprinkle them over the salad.
In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and optional lemon zest or oregano.
Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
Serve immediately for the freshest flavor.
Notes
Use fresh, firm cucumbers for the best crunch. Add the dressing just before serving to prevent the salad from becoming watery. For extra flavor, chill the ingredients for 20 minutes before assembling the salad. This dish is best enjoyed fresh on the day it is prepared.
- Prep Time: 10 minutes
- Cook Time: 0 minutes