Ingredients:

  • 2 Large English Cucumbers (approx. 600g), sliced into 1/2-inch half-moons
  • 1 Pint cherry or grape tomatoes (approx. 300g), halved lengthwise
  • 1 cup fresh basil leaves, hand-torn
  • 8 oz mozzarella pearls or bocconcini (225g), drained
  • 3 tbsp extra virgin olive oil
  • 2 tbsp aged balsamic vinegar
  • 1 tsp flaky sea salt
  • 0.5 tsp freshly cracked black pepper
  • 1 clove garlic, smashed (optional for bowl seasoning)

Instructions:

  1. Slice the English cucumbers into 1/2-inch thick half-moons. Place them in a colander over a sink and sprinkle with 1/2 teaspoon of salt. Let them sit for 10 minutes to sweat out excess moisture.
  2. While cucumbers rest, halve the cherry tomatoes and drain the mozzarella pearls. If using the garlic clove, rub the inside of a wide wooden salad bowl with the smashed clove to impart a subtle aroma.
  3. In a small glass jar, combine the extra virgin olive oil, balsamic vinegar, and cracked black pepper. Shake vigorously or whisk until the dressing is fully emulsified.
  4. Pat the cucumbers dry with a paper towel to remove surface moisture and excess salt. Add the cucumbers, tomatoes, and mozzarella to the prepared salad bowl.
  5. Drizzle the emulsified dressing over the vegetables and cheese. Add the hand-torn basil leaves and toss gently to coat. Season with remaining sea salt to taste and serve immediately.