Ingredients
Scale
- 2 large fresh cucumbers, thinly sliced
- 1 cup fresh mozzarella balls (bocconcini or ciliegine)
- 1 cup cherry tomatoes, halved
- ½ cup fresh basil leaves, torn
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze or balsamic vinegar
- Salt and freshly ground black pepper to taste
- Optional: a handful of toasted pine nuts for added crunch
Instructions
- Thinly slice the cucumbers and place in a large bowl, sprinkling lightly with salt.
- Let sit for 10 minutes, then pat dry with paper towels.
- Arrange cucumber slices on a serving platter.
- Distribute mozzarella balls over the cucumbers and add halved cherry tomatoes.
- Tear and scatter fresh basil leaves over the top.
- Drizzle with olive oil and balsamic glaze, then season with salt and pepper.
Notes
- This salad is best enjoyed fresh but can be stored for up to 2 hours in the refrigerator.
- Keep the balsamic glaze separate if preparing in advance.
- Customization options include avocado slices or mini mozzarella pearls.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg