Lily Walker
Course: Salad Cuisine: Italian Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1hr 15mins Calories: 337kcal
Let’s get started!
– 1 1/2 cups grape or cherry tomatoes, halved – 1 medium cucumber, peeled and cut into quarters – 8 oz. fresh mozzarella, cut into chunks (or use ciligene) – 10-12 fresh basil leaves, torn into small pieces – 2 Tablespoons good quality olive oil – 1 Tablespoon balsamic vinegar – 1 garlic clove, minced – Pinch of salt, pepper and sugar, to taste
1. Clean the cucumbers and trim the ends. Next, slice lengthwise, then into quarters, and finally into tiny cubes. See my Pinterest tutorial on cutting an onion before chopping it into tiny bits. After washing and halving the tomatoes, remove the watery cores and chop into dice.
2. To prevent the garlic and shallot from browning, cook the garlic, shallot, and olive oil in a skillet over medium heat for one minute, stirring often. Spoonula-style, transfer all of the aromatic olive oil and gently toasted bits to a mason jar or basin.
3. Garlic, olive oil, red wine vinegar, salt, and pepper should all be combined in a small bowl. 4. Combine the tomatoes, cheese, basil, cucumber, and onion in a large salad bowl.