Ingredients
Scale
- 2 large English cucumbers or 4 Persian cucumbers, washed and sliced
- 1½ cups cherry tomatoes or grape tomatoes, halved
- 8 oz fresh mozzarella balls (ciliegine or bocconcini), drained
- ¼ small red onion, thinly sliced (optional for extra bite)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar or white balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or 6–8 fresh basil leaves, torn
- Salt and black pepper, to taste
Optional Add-ins:
- Grilled chicken breast strips (about 1 cup)
- Thinly sliced grilled beef steak
- Lemon zest or a squeeze of lemon juice for brightness
- A pinch of crushed red pepper flakes for gentle heat
- Arugula or baby spinach to bulk it into a leafy salad
Preparation Notes:
- If your cucumbers have thick skins or large seeds, consider peeling them and removing the seeds.
- Pat mozzarella dry with a paper towel before mixing it into the salad to avoid excess liquid.
- For best results, let the salad rest for 10–15 minutes after dressing so the flavors meld beautifully.
Instructions
- Prepare the Cucumbers
- Rinse the cucumbers thoroughly. If you’re using English cucumbers, you can leave the skin on or peel it for a milder texture. Slice them in half lengthwise, then chop into half-moon slices about ¼ inch thick.
- For Persian cucumbers, there’s usually no need to peel. Just slice them into rounds.
- Slice the Tomatoes
- Halve or quarter your cherry or grape tomatoes. This not only helps with bite-size presentation but also allows the juicy centers to absorb the dressing better.
- Slice the Onion (Optional)
- If using red onion, slice it very thin. You can soak it in cold water for a few minutes to mellow the flavor if desired. This adds a nice bite without overpowering the salad.
- Drain the Mozzarella
- Fresh mozzarella typically comes in water or brine. Drain it and gently pat it dry with a paper towel. If the balls are too large, you can cut them in half.
- Make the Dressing
- In a small bowl, whisk together olive oil, balsamic vinegar, dried oregano, dried basil (or fresh), salt, and pepper. Taste and adjust seasoning to your liking. You want a well-balanced dressing that’s not too acidic or oily.
- Combine the Ingredients
- In a large mixing bowl, add cucumbers, tomatoes, mozzarella, and red onions. Pour the dressing over everything and toss gently to coat. Try not to mash the tomatoes or cheese while mixing.
- Let it Sit
- Allow the salad to rest for about 10–15 minutes at room temperature. This lets the flavors develop and the dressing seep into the ingredients.
- Add Optional Protein
- If you’re turning this salad into a main course, add grilled chicken or beef at this stage. Cut the meat into strips and toss with the rest of the salad just before serving.
- Garnish and Serve
- Finish with a few torn fresh basil leaves, a crack of black pepper, and a drizzle of olive oil or balsamic if needed. Serve cold or at room temperature.
Notes
- Use the right cucumbers: English or Persian cucumbers have thinner skins and fewer seeds, which means less water content and more crunch. Avoid regular slicing cucumbers unless you remove the seeds.
- Prevent a soggy salad: Always drain mozzarella and pat cucumbers dry after slicing. The key to keeping this salad crisp is moisture control.
- Don’t skip the resting time: Giving the salad 10–15 minutes to sit after dressing really improves the flavor. It gives the herbs time to bloom and the ingredients time to mingle.
- Customize to your taste: Add lemon juice for brightness or crushed red pepper for heat. You can also mix in olives, roasted peppers, or fresh herbs like thyme or parsley.
- Make it a meal: A great way to turn this side into a main dish is by adding lean proteins like grilled chicken, steak, or even chickpeas for a vegetarian version.
- Use what you have: If you don’t have balsamic vinegar, red wine vinegar works well. Just adjust for acidity and sweetness.
- Prep Time: 10 minutes