Ingredients
Equipment
Method
- In a small bowl or a jar with a lid, combine the extra virgin olive oil, white wine vinegar, Dijon mustard, sea salt, and black pepper. Whisk or shake vigorously until the dressing is well emulsified.
- In a large serving bowl, add the sliced English cucumber, drained mozzarella pearls, and thinly sliced red onion (if using).
- Pour the prepared vinaigrette over the cucumber and mozzarella mixture. Toss gently to ensure everything is evenly coated.
- Let the salad sit for about 10 minutes at room temperature to allow the flavors to meld. Garnish with fresh chopped dill just before serving.
Nutrition
Notes
Tip 1: For the best texture, use English or Persian cucumbers as they have thinner skin and fewer seeds.
Tip 2: Don't dress the salad more than 30 minutes before serving to keep the cucumbers crisp and prevent it from becoming watery.
Tip 3: Feel free to add cherry tomatoes, fresh basil, or a pinch of red pepper flakes for variations.
Tip 2: Don't dress the salad more than 30 minutes before serving to keep the cucumbers crisp and prevent it from becoming watery.
Tip 3: Feel free to add cherry tomatoes, fresh basil, or a pinch of red pepper flakes for variations.
