Description
A refreshing summer salad blending juicy tomatoes, crisp cucumbers, and creamy mozzarella with olive oil and basil. Light, no-cook dish perfect for picnics or elegant meals
Ingredients
4 large ripe tomatoes, diced (3 cups)
2 Persian cucumbers, diced (2 cups)
8 oz fresh mozzarella (about 1 1/2 cups diced)
1/4 cup extra virgin olive oil
2 tbsp apple cider vinegar
10 fresh basil leaves, chopped
1 tsp olive oil
Instructions
Dice tomatoes, cucumbers, and mozzarella into uniform pieces
Combine in a large bowl with chopped basil
In a separate small bowl, whisk olive oil with apple cider vinegar
Drizzle dressing over salad and gently toss
Season with salt and pepper
Allow to chill 10-15 minutes before serving
Notes
Use heirloom tomatoes for extra flavor
Add lemon juice as optional tangy substitute
Mozzarella can be swapped with halal Queso Fresco
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 180
- Sugar: 6g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg