Saladsbluejeanchef
Tomato and Cucumber Salad
This is a super simple salad that can be thrown together at the drop of a hat. The mozzarella gives it that satisfying and filling quality. You could leave it out for a vegan salad, adding white beans instead. You can also add some black olives to this salad for more interest, but back off a little on the salt if you do.
👥 6 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
📝 Preparation Steps
1
Place the sliced red onions in a small bowl and cover with water. Let onions soak for at least ⏱️ 10 minutes to make them less pungent. Drain away the water, pat the onions dry with a clean kitchen towel and place them in a large bowl.
2
In a separate bowl, make the dressing by whisking together the Dijon mustard, white balsamic vinegar and salt. Whisk in the olive oil until emulsified and season with freshly ground black pepper. Set aside.
Dijon mustard1 teaspoonwhite balsamic vinegar1 tablespoonfreshly ground black pepper
3
Slice the English cucumber in half lengthwise and then slice crosswise into ¼-inch halfmoons. Cut the cherry tomatoes and the little mozzarella balls in half horizontally. Add the cucumbers, tomatoes and mozzarella balls to the bowl with the red onions. Drizzle the dressing over the vegetables and toss together. Let the vegetables sit for at least ⏱️ 30 minutes before serving.
English cucumber1
4
Before serving, season with salt and freshly ground black pepper and tear in the fresh basil.
freshly ground black pepper
Nutrition Facts
calories
223 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
1 g
sugar Content
4 g
sodium Content
356 mg
protein Content
10 g
cholesterol Content
30 mg
carbohydrate Content
8 g
saturated Fat Content
6 g
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