Ingredients:

  • 2 cups (300g) cherry tomatoes, halved
  • 1 large (300g) English cucumber, halved lengthwise and sliced into half-moons
  • 8 oz (225g) fresh mozzarella pearls, drained
  • 1/4 small (30g) red onion, thinly sliced
  • 1/2 cup (15g) fresh basil, chiffonade or torn
  • 3 tbsp (45ml) extra virgin olive oil
  • 1.5 tbsp (22ml) balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp honey or maple syrup
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Wash all produce. Halve the cherry tomatoes and slice the English cucumber into 1/4-inch thick half-moons.
  2. Optional: Soak red onion slivers in cold water for 5 minutes to reduce pungency, then pat dry.
  3. In a small jar or bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, and honey until emulsified.
  4. In a large mixing bowl, combine the tomatoes, cucumbers, and drained mozzarella pearls.
  5. Pour the herb vinaigrette over the salad and toss gently to coat.
  6. Just before serving, fold in the fresh basil and season with sea salt and cracked black pepper.