Cucumber Mozzarella Salad
A refreshing salad featuring crisp English cucumber, juicy cherry tomatoes, creamy avocado, tender mozzarella, and aromatic basil, finished with a simple balsamic olive oil dressing.
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Ingredients
- 1 large avocado ripe yet firm, cut into small cubes
- 8 ounces fresh mozzarella pearls or mini mozzarella balls drained well
- 3 tablespoons extra virgin olive oil
- 1/2 English cucumber peeled and diced
- 1 garlic clove finely minced
- 3 cups cherry tomatoes sliced in half
- 1/3 cup fresh basil chopped
- 1 tablespoon good-quality balsamic vinegar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place the diced cucumber, halved cherry tomatoes, drained mozzarella, cubed avocado, and chopped basil into a serving bowl.
- Arrange the ingredients evenly in the bowl so the colors and textures are distributed attractively.
- In a separate small bowl, combine the extra virgin olive oil, balsamic vinegar, finely minced garlic, sea salt, and black pepper.
- Whisk the dressing thoroughly until the oil and vinegar blend together and the mixture appears smooth and unified.
- Immediately before serving, pour the dressing over the prepared salad.
- Toss the salad gently to coat the vegetables, avocado, basil, and mozzarella without crushing the softer ingredients.
- Serve at once while the salad is fresh, vibrant, and lightly coated with dressing.