Recipe taken from Gimme Some Oven
Ingredients
- English Cucumber: I prefer these because they are less bitter and have minimal seeds, thinly-sliced or diced.
- Tomatoes: I’d recommend cherry or grape for this recipe, but any juicy, ripe, in-season, fresh chopped tomatoes will do.
- Mozzarella: I used fresh baby mozzarella balls, but you could also dice one or two large fresh mozzarella balls.
- Fresh Basil Leaves: The more, the merrier!
- Balsamic Glaze: You can either purchase this store-bought or make your own easily by simmering and reducing some balsamic vinegar in a saucepan.
- Salt and Pepper: Don’t forget these! 🙂
Also, if you would like too add in some pasta, any shape will do. And fresh avocado is never a bad idea either.
Directions
To make this cucumber salad recipe, simply:
- Combine the cucumber, tomatoes, mozzarella, basil and balsamic glaze: Combine them in a mixing bowl, and toss briefly to combine.
- Taste and season with S&P: Give the mixture a taste, and season with a generous pinch or two of salt and pepper as needed. Also, feel free to add more balsamic glaze if you would like.
- Serve or refrigerate: Then serve immediately and enjoy! Or refrigerate in a sealed container for up to 1 day.