Marinated Tomato, Cucumber & Mozzarella Salad
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Cook time: 
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Serves: bowl of marinated salad
a refreshingly light marinated salad with baby heirloom tomatoes, fresh mini buffalo mozzarella rounds, basil and melon-balled cucumber in Italian spices and oil & vinegar. A balled salad so festive and light, it's a prefect introduction to a summer meal and an easy favorite all around!
What to get:
  • 1 basket mixed baby heirloom tomatoes (about 2 cups)
  • 1 large cucumber (or two small, cut lenghtise and melon balled)
  • 8 oz- ⅓ oz, cherry-size fresh mozzarella cheese (Ciliegine, balled)
  • ¼ cup sweet white onion, chopped finely
  • 1 T fresh basil, chopped
  • S&P, to taste
  • 1 tsp Italian herb blend (dried)
  • 1 T aged balsamic
  • 1 T basil infused Extra Virgin Olive Oil (EVOO)
  • ½ tsp red wine vinegar
  • ¼ tsp lemon zest
What to do:
  1. In mixing bowl combine extra virgin olive oil, balsamic, red wine vinegar, Italian seasoning, S&P, lemon zest, basil, whisking well.
  2. Slice large and wide cucumber lengthwise, and use a melon baller tool to make small, melon ball sized cucumber rounds.
  3. To marinade, add melon-balled cucumber, cherry-size heirloom tomatoes, cheery-size fresh mozzarella balls, finely chopped onion, coating well.
  4. If you desire more marinade, add equal parts more balsamic and EVOO, S&P and coat well.
  5. Let salad marinade in owl with plastic wrap, and if not serving for a couple of hours, transfer to fridge and remove about ½ hour before serving, tossing well.
this is so easy and adaptable. You can use less seasoning or more. Less oil or more and tweak to your taste buds. It is excellent leftover and made ahead! I lightly marinated mine, but if you want more of a concentrated flavor, add more oil and more vinegar.
Serving size: a bowl pre-dinner
Recipe by the dinnervine at