Tomato, Basil, Fresh Mozzarella & Cucumber Salad
1 quart cherry tomatoes
12 oz of mozzarella pearls
1/2 English cucumber
1/2 cup fresh basil, chopped
Salt & Pepper to taste
1/4 cup extra virgin olive oil
1 tablespoon balsamic glaze
1/2 tsp Dijon mustard
Start by washing and thoroughly drying tomatoes, English cucumber and fresh basil.
Strain the mozzarella pearls. Not properly drying or straining will lead to a watered down flavor.
Next cut the cherry tomatoes in halves. The English cucumber can be added with skin on or skin off. It’s completely your preference. Half the 1/2 of English cucumber and slice.
Dressing: In a medium sized serving bowl add extra virgin olive oil, balsamic glaze , basil, Dijon mustard, seasonings and whisk together.
Add tomatoes, pearls, and cucumber to the dressing mixture and stir. Marinate for at least one-half hour and serve cold.
Other variations: (1) set on a platter surrounded by toasted French baguette, pita chips or bagel chips and serve as an appetizer; (2) Add strips of red onion for a little extra zing; (3) Add a milder flavor such as unmarinated artichoke halves; (4) Add diced up avocado for a distinctive and slightly sweet flavor