Cucumber Tomato Salad
This simple cucumber tomato salad is always the star of the show with its sweet tangy vinaigrette, rich creamy mozzarella, and crisp summer veggies.
Servings 6 servings
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 cloves garlic minced
- 2 teaspoons dried Italian seasoning
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 3 English cucumbers thinly sliced
- 1 teaspoon salt
- 2 cups grape tomatoes cut in half
- 2 cups Mozzarella cut into small cubes
- 1 cup red onions thinly sliced
In a small bowl, whisk together all dressing ingredients. Set aside.
In a large bowl, toss the sliced cucumbers with 1 teaspoon salt, then allow to sit 1 hour at room temperature to "sweat". Drain off liquid.
Add tomatoes, mozzarella, onions and dressing to drained cucumbers and toss until ingredients are evenly coated. Cover and refrigerate 1 hour before serving. Adjust seasoning and serve. Store leftovers in the fridge.
Serving: 1/6 of the recipe | Calories: 328kcal | Carbohydrates: 14g | Protein: 10g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 631mg | Potassium: 425mg | Fiber: 2g | Sugar: 7g | Vitamin A: 835IU | Vitamin C: 13.3mg | Calcium: 239mg | Iron: 1.2mg