Ingredients
- 2 large English cucumbers (or 6 small Persian), thinly sliced
- 1/2 tsp fine sea salt (for salting cucumbers)
- 1 1/2 cups cherry or grape tomatoes, halved
- 8 oz fresh mozzarella pearls, drained
- 1/2 small red onion, paper-thin (optional)
- 1/2 cup fresh basil leaves, stacked and chiffonade
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp red wine vinegar
- 1/4 tsp black pepper
- 1 pinch sugar or honey (optional)
- 1–2 tsp balsamic glaze, for drizzling
Equipment
- mixing bowl for salad base
- whisk for dressing
- knife and cutting board for slicing vegetables
- colander or paper towels for drying cucumbers
- Serving platter
Method
- Toss cucumbers with 1/2 tsp salt; rest 5 minutes, then pat dry to remove excess moisture.
- Whisk olive oil, red wine vinegar, black pepper, and sugar (if using) in a large bowl to make dressing.
- Add cucumbers, tomatoes, mozzarella, and red onion to bowl. Toss gently to coat evenly.
- Fold in basil. Drizzle with balsamic glaze just before serving. Adjust seasoning to taste.
Nutrition
Calories: 170kcalCarbohydrates: 10gProtein: 7gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 330mgPotassium: 280mgFiber: 2gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 160mgIron: 1mg
Notes
Substitutions: Use diced mozzarella or feta; add olives for briny flavor.
Dairy-free: Omit cheese and add avocado or marinated chickpeas.
Make-ahead: Store components separately and combine within 1 hour of serving for best texture.
Serving with kabobs: Safe temps — chicken 165°F/74°C, beef 145°F/63°C (rest 3 min), shrimp 120°F/49°C.
Alternate Methods: Air Fryer Tomatoes: 390°F (200°C) 6–8 min until blistered.
Oven-Roasted Tomatoes: 425°F (220°C) 10–12 min with olive oil.
Stovetop Balsamic Reduction: Simmer 1/2 cup balsamic 6–8 min until syrupy.
Slow Cooker Tomato Confit: Combine cherry tomatoes + 1/4 cup oil + pinch salt; cook LOW 2–3 hr until soft, then drain and cool.
Dairy-free: Omit cheese and add avocado or marinated chickpeas.
Make-ahead: Store components separately and combine within 1 hour of serving for best texture.
Serving with kabobs: Safe temps — chicken 165°F/74°C, beef 145°F/63°C (rest 3 min), shrimp 120°F/49°C.
Alternate Methods: Air Fryer Tomatoes: 390°F (200°C) 6–8 min until blistered.
Oven-Roasted Tomatoes: 425°F (220°C) 10–12 min with olive oil.
Stovetop Balsamic Reduction: Simmer 1/2 cup balsamic 6–8 min until syrupy.
Slow Cooker Tomato Confit: Combine cherry tomatoes + 1/4 cup oil + pinch salt; cook LOW 2–3 hr until soft, then drain and cool.
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