Ingredients
Method
Instructions
- Wash the English cucumbers and slice them into half-moons. Place them in a large mixing bowl.
- Add the drained mozzarella pearls, halved cherry tomatoes, and thinly sliced red onions to the bowl with the cucumbers.
- In a small glass jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until emulsified.
- Pour the vinaigrette over the salad ingredients and toss gently with large spoons to ensure everything is evenly coated.
- Add the fresh basil leaves just before serving and give it one final light toss to maintain the herb's color.
- Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld.
Notes
For best results, use English or Persian cucumbers as they have thinner skin and fewer seeds. If you can't find mozzarella pearls, you can use a large ball of fresh mozzarella cut into 1/2-inch cubes.
