The flavors of Tuscany's summer produce inspire me with endless opportunities to create mouthwatering summer dishes. This is one of my go-to recipes when it’s too hot.
Prep Time 15 minutesmins
Total Time 15 minutesmins
Servings 2
Equipment
Knife
Large bowl
Tongs (to toss the salad)
Ingredients
2tomatoes - ripe, preferably heirloom, diced
1cucumber - peeled and sliced
1red onion - thinly sliced
1bell pepper - choose your favorite color, diced
1handfulfresh basil leaves - torn
extra virgin olive oil - for drizzling
Balsamil vinegar - for dressing
salt and pepper - to taste
8ozfresh mozzerella - torn or cubed
Instructions
In a large bowl, combine the diced tomatoes, cucumber slices, red onion, bell pepper, torn basil leaves, and torn/cubed mozzarella cheese.
Drizzle the salad with extra virgin olive oil, ensuring all the ingredients are lightly coated.
Splash a generous amount of balsamic vinegar over the salad, according to your taste preferences.
Season with salt and pepper, giving it a gentle toss to incorporate all the flavors.
Let the salad sit for a few minutes to allow the flavors to meld together.
Serve this refreshing summer salad as a side dish or enjoy it as a light, satisfying meal on its own.