Tomato, Basil, Fresh Mozzarella & Cucumber Salad

Recipe by:


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