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Juicy cherry tomatoes are the real stars here. This chilled summer salad snaps with crunchy cucumber and fresh basil, all tossed with creamy mozzarella. A splash of bold balsamic pulls everything together — it’s summer in a bowl and super refreshing on a hot afternoon.
The first time I whipped this together for a backyard picnic, everyone couldn’t stop talking about the punchy flavors and how great it tasted with smoky chicken off the grill. It’s now my go-to any time summer heat rolls in.
Tasty Ingredients
- Cherry tomatoes: Go for juicy, firm ones with rich color for tastiest results
- Basil leaves: Gives this dish a blast of fresh flavor, pick leaves that look bright and happy
- Cucumber: Adds that satisfying snap and keeps things light, choose one that feels hard and looks shiny
- Mozzarella balls: Melt-in-your-mouth creamy goodness — grab the ones soaking in water for best texture
- Red onion: Packs a punch, pick onions that are tight-skinned and not sprouting green
- Olive oil: Helps all those ingredients shine — extra virgin brings max taste
- Balsamic vinegar: Tangy and rich, a thicker aged variety takes it up a notch
- Salt: Makes all the flavors pop, use sea salt flakes if you’ve got them
- Black pepper: Brings a mild kick, grind it yourself for best smell
Simple Steps to Make It
- Get It Chilled:
- Pop your serving bowl in the fridge while you prep — this keeps the salad nice and cool until it’s time to eat
- Toss and Check:
- Mix up everything with clean hands or salad utensils so the dressing covers every bit, then taste and see if you want to add more salt or pepper
- Dressing Time:
- Pour olive oil and your balsamic right over the mix, sprinkle with fresh pepper and some salt — try for a nice, even layer
- Cheese and Greens:
- Drop in the mozzarella, then tear up your basil by hand (it helps release the smell!) and sprinkle it all in
- Mix in the Crunch:
- Slide in the sliced onion and cucumber along with your halved tomatoes so every forkful has texture and color
- Slice Tomatoes:
- Halve each tomato using a sharp blade so every bite is loaded with flavor
- Clean Your Veggies:
- Give the tomatoes a cold water rinse, then dry them well so the salad doesn’t end up soggy
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What I crave most is the mozzarella — it soaks up that sweet sharp dressing and always makes me think back to eating outdoors with my family, passing this bowl around until every tomato is gone
Keeping It Fresh
Pop leftovers in a container with a snug lid and chill them for up to four hours. If you wait longer, the basil and tomatoes get kinda limp, so don’t stash it for long.
Swap Suggestions
Can’t grab mozzarella balls? Feta or goat cheese gives a tangy vibe that’s super tasty. Want more crunch? Toss in toasted pine nuts or sliced almonds. If you like things lighter in color, white balsamic works too.
Serving Ideas
Pile this on some crisped-up bread for one easy bruschetta! It also turns cold pasta into a summer lunch you’ll want to eat on the patio. Or just scoop it next to grilled meat — don’t forget it at your next picnic.
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Food Background
In Italy, they make magic out of whatever’s fresh — that’s why things like tomato, basil, and mozzarella are always mixed together for the classic Caprese. This version shakes it up with some cool cucumber and a tasty balsamic swirl for extra kick.
Recipe FAQs
- → Can I swap out cherry tomatoes for something else?
You sure can—try grape tomatoes or even chunks of heirloom, just chop them small for easy bites.
- → Do I really need to peel the cucumbers?
It’s your call. Leaving the skin means more crunch and color, but peeling gives a softer texture.
- → What can I eat with this dish?
Goes awesome with barbecue, grilled fish, or as a cool side for lunch outdoors or a picnic.
- → How do I keep it fresh if I make it early?
Stick it in the fridge, covered up, but try to eat it in a few hours so it doesn't go soggy.
- → Can I use different cheese instead of mozzarella?
Totally—burrata is extra creamy. Feta works too if you want salty vibes with the sweet tomatoes.
- → What’s a fun way to boost flavor here?
Shake on some red pepper flakes for heat, or drizzle a little honey if you like things sweet and zippy.