A refreshing summer salad featuring crisp cucumbers, juicy tomatoes, creamy fresh mozzarella, and fragrant basil tossed in a bright lemon olive oil dressing.
2 large English cucumbers, sliced
2 cups cherry tomatoes, halved
8 ounces fresh mozzarella balls, halved if large
¼ cup fresh basil leaves, torn
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic glaze
½ teaspoon salt
¼ teaspoon black pepper
Slice cucumbers and halve cherry tomatoes.
Combine cucumbers, tomatoes, mozzarella, and basil in a bowl.
Whisk olive oil, lemon juice, salt, and pepper.
Drizzle dressing over salad and toss gently.
Finish with balsamic glaze and serve immediately.
Add dressing just before serving to prevent excess moisture.
Pat mozzarella dry for best texture.
Best enjoyed fresh within 24 hours.