A bright, refreshing salad that swaps cucumber for tomatoes, featuring mozzarella, basil, and a drizzle of balsamic.

2 large cucumbers

1 cup cherry tomatoes, halved

8 ounces fresh mozzarella cheese, cubed or ball-sized

1/4 cup fresh basil leaves, torn

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

Salt and pepper to taste

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1. Wash everything well. Run the cucumbers and cherry tomatoes under cold water, and pat them dry.

2. Slice the cucumbers into even rounds. If you prefer a smoother texture, peel them first.

3. Halve the cherry tomatoes so they release some of their juice into the salad without turning it soggy.

4. Cube or tear the mozzarella into bite-sized pieces.

5. Tear the basil leaves into smaller pieces.

6. Combine cucumbers, tomatoes, mozzarella, and basil in a large bowl. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.

7. Toss gently so you don’t mash the tomatoes or break up the cheese.

8. Serve right away, or let the salad sit for 10–15 minutes to allow the flavors to meld.

For optimal freshness, consume the salad within 24 hours.

Keep the dressing separate until just before serving to avoid watery salad.

This salad pairs beautifully with grilled chicken or fish.