Ingredients
Equipment
Method
- Begin by washing your cucumbers thoroughly. If you are using cucumbers with edible skin, like English or Persian cucumbers, you can leave the skin on for added texture and nutrients. If using a standard cucumber with thicker skin, you may choose to peel it. Slice the cucumbers into rounds approximately 1/4-inch thick. For a more uniform look and easier eating, you can make half-moon shapes if the cucumber is large. Place the sliced cucumbers into a medium-sized mixing bowl.2 medium cucumbers, English or Persian varieties preferred
- If you are using fresh mozzarella balls, they are usually ready to go. If you've purchased a larger ball of fresh mozzarella, drain it from its brine and cut it into bite-sized cubes or spheres, similar in size to the cucumber slices. Add the mozzarella to the bowl with the cucumbers.2 medium cucumbers, English or Persian varieties preferred, 8 ounces fresh mozzarella cheese
- If you enjoy a little sharpness in your salad, thinly slice about a quarter of a red onion. The red onion adds a pleasant crunch and a subtle bite that complements the other ingredients. Add the chopped red onion to the bowl if using.1/4 cup red onion
- Gently tear or roughly chop your fresh basil leaves. Basil is a classic pairing with mozzarella and cucumbers, offering a fragrant and fresh aroma. Add the basil to the salad bowl.8 ounces fresh mozzarella cheese, 1/4 cup fresh basil leaves
- In a small separate bowl or directly in a liquid measuring cup, whisk together the extra virgin olive oil, balsamic vinegar (or your preferred vinegar), dried oregano, salt, and freshly ground black pepper. Taste the dressing and adjust seasonings as needed. You might want a little more salt to enhance the flavors or a touch more vinegar for added tang.2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon dried oregano, salt, Freshly ground black pepper
- Pour the prepared dressing over the cucumber, mozzarella, and onion mixture in the large bowl. Gently toss everything together, ensuring that the ingredients are evenly coated with the dressing. Be careful not to over-toss, as this could break down the mozzarella too much.2 medium cucumbers, English or Persian varieties preferred, 8 ounces fresh mozzarella cheese, 1/4 cup red onion, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon dried oregano, salt, Freshly ground black pepper
- For the best flavor, cover the bowl and refrigerate the salad for at least 15-30 minutes before serving. This allows the flavors to meld together and the salad to chill nicely. Serve cold as a refreshing side dish or a light lunch.
Notes
This salad is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days, but may become slightly more watery.