2large English cucumberssliced into rounds or half-moons
1 1/2cupscherry or grape tomatoeshalved
8ouncesfresh mozzarella pearls or sliced mozzarella
1/4cupfresh basil leavestorn or sliced
2tbspextra virgin olive oil
1tbspbalsamic glaze or balsamic vinegar
Saltto taste
Black pepperto taste
Optional add-ins:
Red pepper flakes
Minced garlic
Shallots or red onion
Instructions
Wash and dry all produce thoroughly. Slice the cucumbers and halve the tomatoes.
Add the cucumbers, tomatoes, and mozzarella to a large mixing bowl.
Sprinkle in the fresh basil leaves.
In a small bowl or jar, whisk together the olive oil, balsamic glaze, salt, and black pepper.
Pour the dressing over the salad and gently toss until everything is evenly coated.
Taste and adjust seasoning if needed. Serve immediately or chill for a few minutes before serving
Notes
Tips for the Best Flavor
Use English cucumbers or Persian cucumbers since they have fewer seeds and less moisture. Always use fresh mozzarella for the creamiest texture and best flavor. If possible, let the salad sit for about five minutes before serving so the flavors can meld together. For extra depth, drizzle a little more balsamic glaze right before serving.
Variations and Substitutions
For a protein boost, add grilled chicken, shrimp, or chickpeas. Swap mozzarella for burrata if you want something extra indulgent. Add avocado slices for creaminess or olives for a salty kick. If you don’t have balsamic glaze, a squeeze of fresh lemon juice works beautifully for a lighter, citrusy version.